This classic coffee cake is what good mornings are made of

Coffee cake is a classic. It’s usually not flashy: A batter, maybe some fruit, nuts or crumble topping, perhaps a dusting of sugar. It’s so humble it can be easy to overlook when it comes to choosing a baking project. But a good coffee cake is always welcome.
This recipe from Alex Levin, the Washington-based executive pastry chef of the Schlow Restaurant Group, hits all the notes you want in a coffee cake: Fluffy, soft, cinnamony and good-looking. It all comes together in a single bowl (okay, the cinnamon sugar filling and topping needs to sit somewhere other than the main mixing bowl, but you can combine it there first and then remove if you’re a one-bowl stickler).

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This Vietnamese-style fish makes for a sweet weeknight dinner option

Make no mistake: This recipe barely approaches the complex flavors and even color in the classic, savory caramel sauce that shines up Vietnamese street food — the bitterness of burnt sugar, the salty-smooth punch of soy and fish sauces, the aromatics of garlic and sometimes lemon grass.
But even the most basic nuoc mau, or sugar-water caramel, takes close attention and a while to prepare, and we’ve got just minutes to get it on the table. So here we are making a “light” version of the sauce that will enhance the natural sweetness of the fish, yet the overall taste is surprisingly piquant.
You can add green beans straight from the freezer, and they’ll become crisp-tender by the time the fish is done.

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