A pavlova is the national dessert of New Zealand and Australia. A light, elegant disk of meringue topped with whipped cream and fruit, it's a snap to assemble.
Cornstarch and vinegar are often added to the meringue mixture before baking to give it a crisp exterior and a pillowy interior. You can top your pavlova with whatever kind of fruit you like -- kiwi, passion fruit, raspberries, peaches, or pomegranate seeds for Christmas, when it is often served.
The pavlova was named for Anna Pavlova, a lightfooted Russian ballerina, during her visit to Australia in 1929, though the New Zealanders claim to have invented it first.
Recipe: Pomegranate Pavlova With Mixed Fruit (Cookthink)
No-knead bread is a no-brainer method for making homemade bread.
Dry ingredients -- bread flour, yeast and salt -- are swirled with a fork.
Water is added and the dough is quickly mixed.
The dough is then covered with cling film and left alone in a warm place for 12 to 18 hours.
After a long rest, the dough is fully risen and ready for basic shaping.
A fold, a roll and a pat into a dome shape and the dough is ready to rest in a cornmeal-covered cloth while the stock pot and oven heat up to 500F.
After 30 minutes in the stock pot, the lid is removed so the loaf browns and the crust can develop.
The interior crumb is soft and dense and richly flavored. The crust is crackly and crunchy, breaking under the fingers and teeth.
