I've been on a turbinado kick lately, especially after using it in several recipes off this site (e.g., Merrill's strawberry-rhubarb compote and Amanda's raspberry swamp pie). I like the idea of swapping granulated sugar with turbinado in certain baked goods for more flavor. Can you make a one to one substitution? Do you need to grind it first to make the crystals smaller?
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
Crack Eggs on Curried, Stewy Lentils
Out of Vanilla Extract? This Substitute is Probably in Your Kitchen
$50 and Under Wonders
A Comforting, Cheesy Meal Perfect for One
Redefine Your Decor
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)