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Apple Cider Doughnut Loaf Cake



Clearly author needs to learn a more effective way to list out recipe. Also. Way over baked at 60m dry. So. I’m just above sea level. Adjust time accordingly. Also. Needs MORE of the cider flavor. Reduces fine at 10 to 12 m. Also needs more cinnamon imo. My boys said as well. Next batch trying muffins. Looking to change up my Xmas goodie trays for family. Should hopefully produce a nice change. But dear Lord. Re-write the instructions and number the steps. Shew.


I made this last night and it turned out so well! I substituted buttermilk for the sour cream and also used 1/4 cup whole wheat flour. As others mentioned, it will take about 20 min to reduce the cider. I baked for 70 minutes and it came out perfectly. As others mentioned, reading the recipe in its entirety beforehand is a big help. And do NOT substitute apple cider vinegar for apple cider. 🙂

CantStopCookingStamford, CT10/13/20

THIS IS SO GOOD. Similar to other reviewers, I felt the recipe was a bit confusing and I’m glad I read it closely before starting. A few things:
– Cider reduction took longer than 8-10 minutes for me. – While I was waiting for the reduction, I followed another reviewer’s suggestion to prep the dry ingredients and prep the sour cream/vanilla mixture. – Baked mine for exactly 70 minutes

AnonymousWashington, D.C. 10/13/20

Great result despite being initially confused. Cider took a bit longer to reduce and I also did not use all the dusting sugar mix. Texture and flavour were both fantastic. Will 100% make again.

TJ CooksMontreal, QC10/12/20

Maybe. I agree with most of the comments that the recipe is not well written. I melted the butter and then added it to the flour mixture because it was part of the same paragraph/step. Then further down, i realized that it needed to be added to the egg mixture. Confusing! Also, it takes a long time to reduce the cider on the stove….definitely not 8-10 minutes. I used gluten free King Arthur flour instead of regular and substituted some coconut sugar for the topping. The consistency was good. The flavor was so-so. If i had to make it again, it might be without those substitutions for people who can eat regular flour.


The recipe is written in a rather confusing way, as noted, but the cake is good. The moral of the story is to read the recipe, and don’t use Apple Cider Vinegar instead of Apple Cider.


This was the absolute worst thing I’ve ever made. I have ACV every morning in a detox drink and thought this was interesting. Never have I made any desert and had to throw it out. The entire thing is in my trash for Monday pick up. It was nothing but intense vinegar tasting moist loaf. Yes, it was moist. That is the only positive I can even give this.


Worth the time and the dirty dishes. My husband and kids ate it in almost one day. Used lite sour cream and wasn’t able to tell.

AnonymousClifton, nj10/11/20

Moist and delicious; perfect for fall. Made recipe exactly as stated (70 mins in oven), though I will use less of the sugar-cinnamon mixture at the end just as a preference.

AnonymousWashington DC10/10/20

Stop whining about the recipe. It is precisely written and worth every one of the six bowls/pans. Instead of reducing the apple cider, I used 3/4 C unsweetened frozen apple juice (thawed). Absolutely delicious loaf cake with lots of apple flavor. I want to try it as muffins/mini muffins next.

swhitehead1Gaithersburg, MD10/09/20

Delicious, but dear god what a terribly written recipe. I read reviews about how bad it was written up-front, so I was EXTRA careful, but I still messed up steps. I felt like I was on an episode of Great British Baking Show trying to decipher Paul Hollywood’s cryptic technical challenge recipe instructions. Confusing AF, FOR. A. LOAF.

bigbadbrookieSalt Lake City10/09/20

The person who wrote this recipe’s mind is hectic


Oh my goodness this is the most delicious recipe i’ve had in a while. I messed up the last step and put the butter in the cinnamon sugar mixture but it made a nice glazed donut effect instead (happy little accidents).

Alexis Bentley8026010/04/20

Use a box grater with frozen butter, to make little butter pearls. Use the large side. Butter will not get warm with hands. Perfect every time.

llg1966Minnesota. 10/04/20

Can you put in the calories per slice?

acclimbs4394New York10/03/20

Who wrote this recipe? You need to read it few times before to attend to bake this.

AnonymousLong Beach, CA10/03/20

Tasty end product, though I can see why some would be confused with the recipe. Luckily you can make the process more efficient. Once your cider is in the saucepan, use the reduction time to measure your ingredients and combine ahead of time as appropriate (dry ingredients in one bowl, sugar in a big bowl, sour cream/vanilla in another). Once that’s done, if your cider hasn’t reduced enough, turn up the heat and monitor it until you get to where you need to be. During the cider cool time, you can melt your butter, beat your eggs/sugar, and add the butter in. Like other reviewers have said, reading the recipe ahead of time is key for this loaf.


Question, Instead of a cake pan, could I use a donut pan for the apple cider donut cake? The pan I have is for baking donuts.

Steve NeubeckKenmore NY 1421710/01/20



I expecting a super sweet, apple cake, but it was not that sweet and the apple flavor was lacking a bit. That being said, I actually really enjoy this loaf cake. It’s moist and has a nice, subtle flavor. Though I didn’t make any mistakes, I agree this recipe is not written well and I had to read each steps a few times to make sure I was doing it correctly. My husband and daughters loved it and I will definitely make it again.


Amazing recipe. The negative reviews made me so nervous and I was basically crouching outside the oven watching it rise the entire hour. Didn’t taste bland at all even though my cider didn’t finish reducing to exactly 3/4 cup. Tastes just like an apple cider donut. No complaint about “too many steps.”

RBGlivesforeverNew York09/30/20

I absolutely LOVED this cake!! I substituted greek yogurt for sour cream and added a pinch more cinnamon and nutmeg, but other than that, I followed the recipe exactly and it came out great! I like to organize sections of a recipe together ahead of time, and I think that really worked to make this recipe work!! Highly recommend! Kept well for 3 days, surprised it lasted that long honestly! 🙂

AnonymousMemphis, TN09/29/20

Made this tonight and it turned out great! I agree with a few other reviewers that it could be more clearly written, but as long as you read it in full before you start you should be fine. I didn’t measure my cinnamon and nutmeg so I definitely used more than suggested but I prefer stronger flavors. I also forgot to add baking soda but it still rose okay. I’m not an experienced baker at all and was very excited by how this turned out.

Detroit, MI09/28/20

What a terrible written recipe. If someone wants to clarify and rewrite it, I’ll try it and I’m sure others will too.


Those that think the recipe is lacking, have you considered it is the kind of spiced cider you are using? I used one from Trader Joe’s and it is full of flavor. The loaf has turned out fantastic both times I have made it. Maybe just get better quality cider.



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Danny Bowien Posts Confessional Following Mission Chinese Workplace Investigation



Following a lengthy Grub Street investigation of the workplace culture at trend-setting restaurant Mission Chinese, chef Danny Bowien opened up publicly about the longstanding allegations of mismanagement that occurred at the restaurant while the critically acclaimed spot was operating at its height in the NYC dining scene.

On Instagram, Bowien reacted to the report with a lengthy confessional, in which he apologized while discussing rampant abuse in the industry. “I am sorry. I am truly fucking sorry,” Bowien wrote. “Not only for all that I did wrong but like in fucking general that this had to be the industry we all found ourselves in.”

In his post, Bowien alleged that he experienced sexual abuse and trauma as a child, followed by physical assault as he started his restaurant career. Bowien acknowledges that, while leading Mission Chinese, he was “cruel” and regularly used homophobic slurs, but writes that, at the time, the misconduct felt mild compared to what he had experienced in kitchens. He goes on to question the workplace ethics of restaurants as a whole, ultimately seeming to take a resigned view of the entire industry and the abuse that seems endemic to it.

Grub Street’s investigation included interviews with over two dozen former Mission Chinese staffers, who detailed allegations of extensive abuse by multiple management figures in the workplace, including many instances of physical and verbal assault. One former line cook likened the work environment to living in “a nightmare you couldn’t wake up from.”

Some of the abuse allegations, including an instance where the restaurant’s chef de cuisine, Quynh Le, allegedly seared a staffer’s arm with a spoon dipped in hot oil, first came to light in a class-action lawsuit that a group of employees filed against Bowien and Mission Chinese in 2018. Le, who was not named in the suit, posted his own apologetic statement on Instagram last month in which he wrote that his actions at Mission Chinese “perpetuated and fostered an unsafe workplace.” He did not address specific instances of abuse.

Bowien, his ex-wife Youngmi Mayer, and former executive chef Angela Dimayuga have been trading blows in various public forums over the past few months regarding Mission Chinese’s workplace culture and who was responsible for allowing misconduct to allegedly flourish behind-the-scenes.

During Mission Chinese’s heyday in NYC, Bowien and Dimayuga both publicly propped up the restaurant as a bastion of healthy employee relations at the same time that the misconduct was allegedly taking place.

“It feels really distinctly like a race to cover one’s ass in terms of their involvement in this,” a former server told Grub Street of the recent finger-pointing playing out over social media.

Bowien addressed issues of alleged racism at the restaurant this past summer following the Black Lives Matter protests, and further alluded to the toxic culture at the restaurant in a podcast with Mayer in July, but this is the first time that Bowien has addressed issues at the restaurant in detail.

Bowien shut down Mission Chinese’s lauded Lower East Side location in September. Mission in Bushwick is still operational, as well as the original San Francisco location, but Bowien acknowledged in his recent Instagram post that the Brooklyn outpost was in financial trouble. “It sucks I made money off this industry,” Bowien wrote. “I guess it will be cleansing to hear I walk away with nothing but debt. Barely holding on to one place that will most likely close.”


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Your Home Is the Sports Bar Now—Make Wings!



You can drag me to the sports bar with the stickiest floor, the rudest fans, and the worst beer selection and I will be happy. Because I LOVE WINGS. My favorite preflight meal is Buffalo Wild Wings. So with the return of Big 10 football this weekend, my home will transform into the sports bar of 2020, better than any other sports bar because it’s just me and my pod and my cat. We have a clean bathroom. And a great beer selection.

Back to the wings. Bon Appétit has many recipes for them. Some are more complicated than others. I’ve been practicing, and I took notes, so that we can figure out which wings YOU should make. Go Blue!

You want to be true to the experience, you purist you

To re-create bar-style Buffalo wings, what you really need to do is deep-fry them in the grease of 1,000 wings past. I don’t do that at home because of the amount of oil required and my general laziness. But if you MUST, this recipe is the truest expression of those wings you so desire. Super-crispy skin, drenched in sauce, an absolutely delicious mess.

You want Buffalo wings but don’t want to fry them

Why go to the trouble of deep-frying when the wings get sogged in sauce anyway? When you bake them you can achieve a pretty damn crispy skin and no one will be the wiser once they’re smothered in ranch that’s all over your face and couch cushions. Steam cleaner’s coming next week, don’t worry about it. 

NOTE ON THIS RECIPE: Some commenters do NOT like the brown sugar in the Buffalo sauce, which is “untraditional” and “blasphemous” depending on your wing religion. I made them with the sugar and have to agree: not necessary. I want straight buttery Frank’s Red Hot heat.

You want to grill 

The weather’s nice and you have one of those outdoor setups with a TV on the patio! This is a nice recipe for the occasion. The soy-honey marinade is easy and lip-smacking, I’ve made these about once a summer since the recipe came out. Plus shishitos! If you want.

You want crispy wings but don’t like them “wet”

Sorry, not sure how else to say it. But after some time in the boiler, these peppercorn wings get a texture  I’d compare to a salt-and-pepper-flavored kettle chip. The recipe’s also super flexible—play with whatever spices you have around the house, as long as you go HARD on the pepper for those crunchy bits.

You want a sweet, glaze-y wing

Within this recipe there’s a traditional Buffalo sauce and the option of a simple glaze with ginger, honey, garlic, and soy sauce. I hate to mention B Dub’s “Asian Zing” sauce because that name, oof, but these really did remind me of them. (I add sambal.)

You want crispy wings AND leftover chicken fat

Andy Baraghani’s wings have a couple of cool cooking-technique things going on. The wings get covered in spices and a ginger-garlic oil and sit for 30 min-to a full day to season them deeply. THEN you bake them starting from a cold oven, which makes the chicken fat slowly drip off into the pan (which you can save and use later) and leaves you with super-crispy skin. It’s a bit of a process but with restaurant-worthy results. Very Andy.

You want “mind-altering” wings

This is a recipe from a Texas restaurant, Hot Joy, know for its crab-fat caramel wings. I haven’t made these because there’s frying involved, but there’s also a fish sauce and crab paste caramel for glazing the wings. So I’m thinking maybe I’ll make THAT and then bake the wings to be more user-friendly. I’ll report back soon. 

See you on the sidelines!


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The Ideal Thanksgiving Wine Is Versatile, Slightly Chilled, and Orange



As the sommelier at Pinch Chinese in New York City, I get a lot of questions from friends and family about which wines to pair with Chinese food. But this time of year I field one specific crisis call: What should I drink on Thanksgiving?! Even among somms, Thanksgiving dinner is a notoriously difficult meal to pair because of all the sides. How do you find a wine that plays well with a green bean casserole, three types of stuffing (it’s a competition in my family), and creamy mashed potatoes?

In the past I’ve leaned on tried-and-trues like Prosecco and Lambrusco, but this year I’m tying the meal together with a few bottles of orange. Also known as skin-contact wines, they’re made by fermenting white grapes with the skins on, like you’d normally do for a red wine. I recommend starting with a light-maceration option that’s spent only a few days fermenting with the skins—like steeping a bag of tea for an extra few minutes to extract more flavor and aroma. The result tastes like white wine with the volume turned up, but not as intense and barnyardy as some other orange varietals. And because of their floral aromatics, heightened acidity, and fruity flavor, these wines work well with just about anything on your table.

So this Thanksgiving I’m pouring slightly chilled glasses of Domaine Glinavos’s Paleokerisio, with half the bubbles but twice the flavor of Prosecco; Oenops’s Rawditis, full of grilled lemon and apricot notes (perfect for Chardonnay-loving relatives); and Manolis Garalis’s Terra Ambera, which tastes like orange blossom and jasmine, a reminder of The Summer That Could Have Been. It’s a new tradition, like muting my uncle on Zoom, wishing I was in Santorini, and telling myself that there’s always next year.

Buy them: 

Domaine Glinavos’s Paleokerisio, $15 at Leisir Wine 
Oenops’s Rawditis, $30 at Astor Wines & Spirits
Manolis Garalis’s Terra Ambera, $22 at Astor Wines & Spirits


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