- 11 Super-Melty-Cheesy Dishes for a Snow Day
- Five Essential Tips for Feeding Your Dad on Father's Day
- Fast Pan-Fried Chicken for Derby Day
- The Future of Ketchup
- Fast and Flavorful Miso-Ginger Chicken
- Outstanding Triple-Decker Lemongrass Pork Burgers
- 13 Ways to Make a Bad Burger Great
- Nicholas Elmi's Best Five-Ingredient Recipes
- Delicious Dishes To Help You Live Longer
- Serve Something Fresh and Tangy for Dessert
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
When it comes to focaccia, most people are familiar with savory versions like Pisaladiere, a version topped with anchovies, olives and caramelized onions. This week, the F&W Test Kitchen tested an unusual dessert variation—Blackberry Focaccia (left) from Nigel Slater’s forthcoming cookbook, Ripe: A Cook in the Orchard. This blackberry-studded, confectioners' sugar–dusted focaccia is substantial and just barely sweet. Slater recommends cutting it into thick wedges and eating it when warm, but we loved it just the same in smaller squares, which we served with steaming cups of tea. Slater's cookbook won't be out until April, but this savory focaccia from the F&W archives, topped with caramelized onions, pear and blue cheese, is a good variation to try for Super Bowl Sunday.