The company now expects annual comparable sales growth in the low single-digit range, compared with a prior forecast for a low- to mid-single-digit rise.

President Donald Trump’s sweeping tariffs on trade partners including Mexico and Canada, as well as an escalating trade war with China, have raised fears of a recession in the U.S. and forced companies to pull back their annual expectations as consumers deal with higher costs of living.

While Chipotle has thus far benefited from menu innovation and optimizing kitchen operations, the company could face some impact from import tariffs on goods such as avocados and beef, analysts have noted.

“In February, we began to see that elevated level of uncertainty felt by consumers. Consumers were saving money because of concerns around the economy, and reducing restaurant visits. These trends continued into April,” CEO Scott Boatwright said on a post-earnings call.

Chipotle Sales Fell 0.4%

Chipotle’s comparable restaurant sales fell 0.4% in the first quarter ended March 31, compared with a 5.4% rise in the preceding three-month period.

The company reported total revenue of $2.85 billion, falling short of analysts’ average estimates of $2.95 billion, according to data compiled by LSEG.

Restaurant-level operating margin fell to 26.2% in the first quarter, compared with 27.5% a year ago

In January, Chipotle said Trump’s tariffs on Mexico would lead to a roughly 60-basis-point impact on its raw material costs for the year.

In an attempt to shield margins from higher input costs, the company has also invested in introducing technology such as produce slicers and three-tiered rice cookers that help optimize labor and time in the kitchen.

—

(Reporting by Juveria Tabassum in Bengaluru; Editing by Devika Syamnath)

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Kennedy’s comment came during a highly publicized news conference where he also asserted that he has “an understanding” with major food manufacturers to remove petroleum-based food colorings from their products by 2026.

No one from the food industry attended the event, and none have publicly agreed to Kennedy’s demands, although the International Dairy Foods Association has pledged to eliminate artificial colors in milk cheese and yogurt sold to schools as part of the federal lunch and breakfast programs by the start of the 2026 school year.

However, Kennedy and his advisers said that every major food manufacturer and some fast-food companies have contacted the agency looking for guidance.

“Four years from now, we are going to have most of these products off the market, or you will know about them when you go to the grocery store,” Kennedy said.

Kennedy’s push to get food manufacturers to remove dyes from their products is his first effort at sweeping reform of the food industry, which he has long blamed for creating and marketing ultra-processed foods that he says are making Americans obese and contributing to a host of diseases, including diabetes and heart disease.

Sugar Is Hurting Children: RFK

He ratcheted up his campaign with the remark about sugar, lamenting that government agencies recommend “a huge amount of sugar” for children, “and it’s hurting them, and it’s addicting them, and it’s changing their taste buds.”

The Food and Drug Administration recommends that added sugar — sugar that is not found naturally in foods, including fruit — account for no more than 10% of the diet for both children and adults.

“Sugar is poison,” Kennedy said, “and Americans need to know that it’s poison.”

Critics of Kennedy say that while his goal of making the food supply healthier is laudable, the cuts he is making to scientific research grants, coupled with significant staff reductions at agencies like the FDA and the National Institutes for Health, will hinder his efforts. The very same people who police the food industry, they pointed out, are now out of jobs.

Kennedy Deals With Staff Defections

Some have quit in frustration. The leading nutrition scientist at the NIH, Kevin Hall, recently resigned, saying he was being censored. Jim Jones, the chief of the FDA’s food division, quit last month, saying “indiscriminate” layoffs would make it “fruitless” for him to continue.

“I was looking forward to working to pursue the department’s agenda of improving the health of Americans by reducing diet-related chronic disease and risks from chemicals in food,” Jones wrote at the time.

Kennedy delivered his remarks in the grand hall of the Department of Health and Human Services on a stage filled with so-called MAHA Moms — women who power his “Make America Healthy Again” movement — and their children.

He was joined by Dr. Marty Makary, the FDA commissioner; Dr. Jay Bhattacharya, the director of the National Institutes of Health, and Republican leaders of states that have signed onto his MAHA movement, including the governor of West Virginia, who recently signed legislation banning dyes in most foods.

Makary said he expected cooperation from the food manufacturers.

“You win more bees with honey than fire,” Makary said, adding “I believe in love, and let’s start in a friendly way and see if we can do this without any statutory or regulatory changes.”

This article originally appeared in The New York Times.

By Sheryl Gay Stolberg, Kim Severson, and Al Drago

c.2025 The New York Times Company

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They cited concerns about a possible link between consumption of the dyes and health conditions like ADHD, obesity and diabetes, an area many scientists say requires more research.

It was not clear what studies Makary was referencing on the link between dyes and health problems. He held up a study he identified as being from the Lancet, a prestigious European medical journal. In 2007, a study in that journal found a link between food dyes and hyperactivity.

During a joint press conference that also included Kennedy’s Make America Healthy Again supporters and lawmakers in states that have food dye legislation, Kennedy and Makary raised a wide range of issues they want to address in the food supply.

Kennedy said the efforts to remove additives from food were necessary to address chronic disease in children and, without evidence, suggested it would address rising rates of conditions ranging from ADHD to food allergies.

Makary said the agency would begin the process of revoking authorization for two synthetic food colorings within the coming months and would work with industry to eliminate six other dyes by the end of next year.

FDA Plans to Authorize 4 Natural Color Additives

The Food and Drug Administration in a press release said it plans to authorize four new natural color additives in the coming weeks, while also accelerating the review and approval of others.

While Kennedy and other speakers asserted a strong link between synthetic food dyes and a wide range of health concerns, scientists say there is not yet a large enough body of evidence that food dyes cause any of those problems.

“The information out there is just so minuscule in the scheme of science that it’s really hard to make those generalizations,” said Emily Acri, a clinical transplant dietitian at Yale New Haven Hospital.

Makary said the transition from petroleum-based food dyes to natural ingredient dyes will not increase food prices. He suggested that food makers use ingredients like watermelon juice, beet juice and carrot juice to color their food.

It also plans to partner with the National Institutes of Health to research how food additives impact children’s health and development.

“For the last 50 years, we have been running one of the largest uncontrolled scientific experiments in the world on our nation’s children without their consent,” Makary said.

Removing the dyes from the food supply will not instantly make American children healthy, he said, but that it was an important step. Kennedy said the agency would soon target other additives.

U.S. food makers have said they will work with Kennedy and the Trump administration on regulatory changes such as nixing artificial food dyes used in products spanning from PepsiCo’s Doritos and Gatorade to General Mills’ Lucky Charms cereal.

The Consumer Brands Association, which represents the food industry, however, has pushed back on some of Kennedy’s rhetoric, saying in an April 7 memo that it is a misconception that the U.S. allows additives prohibited in Europe.

—

(Reporting by Leah Douglas in Washington, Additional reporting by Renee Hickman and Julie Steenhuysen in Chicago; Writing by Michael Erman; Editing by Chris Reese and Bill Berkrot)

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The federal Food and Drug Administration will take steps to eliminate the synthetic dyes by the end of 2026, FDA Commissioner Marty Makary said at a news conference. The agency will establish a standard and timeline for industry to switch to natural alternatives, revoke authorization for dyes not in production within coming weeks and take steps to remove remaining dyes on the market.

Makary said that removing artificial dyes would boost children’s health.

“For the last 50 years we have been running one of the largest uncontrolled scientific experiments in the world on our nation’s children without their consent,” Makary said.

Health Concerns Drive Change

Health advocates have long called for the removal of artificial dyes from foods, citing mixed studies indicating they can cause neurobehavioral problems, including hyperactivity and attention issues, in some children. The FDA has maintained that the approved dyes are safe and that “the totality of scientific evidence shows that most children have no adverse effects when consuming foods containing color additives.”

The FDA currently allows 36 food color additives, including eight synthetic dyes. In January, the agency announced that the dye known as Red 3 — used in candies, cakes and some medications — would be banned in food by 2027 because it caused cancer in laboratory rats.

Artificial dyes are used widely in U.S. foods. In Canada and in Europe — where artificial colors are required to carry warning labels — manufacturers mostly use natural substitutes. Several states, including California and West Virginia, have passed laws restricting the use of artificial colors in foods.

The announcement drew praise from advocates who say the dyes carry health risks and serve no purpose beyond the cosmetic.

“Their only purpose is to make food companies money,” said Dr. Peter Lurie, president of the Center for Science in the Public Interest and a former FDA official. “Food dyes help make ultraprocessed foods more attractive, especially to children, often by masking the absence of a colorful ingredient, like fruit.”

Industry Reaction and Challenges

Removing artificial dyes from foods has long been a goal of so-called MAHA moms, key supporters of Health Secretary Robert F. Kennedy Jr. and his “Make America Healthy Again” initiatives. They were among protesters who signed petitions and rallied outside the Michigan headquarters of WK Kellogg Co. last year, demanding that the company remove artificial dyes from its breakfast cereals in the U.S.

The group included Vani Hari, a popular food activist known as the Food Babe, who previously pressured the Kraft Heinz company to remove artificial dyes from its macaroni and cheese. Hari spoke at Tuesday’s event.

She said the action marks “a new era” in safe food for children.

However, food manufacturers said the action would unfairly target highly regulated color additives long confirmed to be safe.

“There are not enough alternatives available to replace these products,” the International Association of Color Manufacturers said in a statement. “Supply chains will take an estimated five to 10 years to catch up and require importing more expensive ingredients grown in China, India and Mexico.”

A spokesperson for the National Confectioners Association, a trade group for makers of candy, gum and mints, said the industry “needs time to find safe and viable alternatives.”

State Actions and Industry Adaptation

Removing dyes from the food supply will not address the chief health problems that plague Americans, said Susan Mayne, a Yale University chronic disease expert and former director of the FDA’s food center.

“With every one of their announcements, they’re focusing in on something that’s not going to accomplish what they say it is,” Mayne said of Kennedy’s initiatives. “Most of these food dyes have been in our food supply for 100 years. … So why aren’t they driving toward reductions in things that do drive chronic disease rates?”

In the past, FDA officials said the threat of legal action from the food industry required the government to have significant scientific evidence before banning additives. Red 3 was banned from cosmetics more than three decades before it was stripped from food and medicine. It took five decades for the FDA to ban brominated vegetable oil because of health concerns.

But Lurie said industry officials might not challenge the Trump administration.

“They don’t want to get on the wrong side of a vindictive president,” he said.

Hours before the announcement, the International Dairy Foods Association said its members would voluntarily eliminate artificial colors in milk, cheese and yogurt products sold to U.S. school meal programs by July 2026. Most dairy products for schools don’t contain artificial colors, as most dairy processors have chosen not to use them or have already removed or replaced them, officials at the dairy trade group noted.

Some of the state laws banning synthetic dyes in school meals have aggressive timelines. West Virginia’s ban, for example, prohibits red, yellow, blue and green artificial dyes in school meals starting Aug. 1. A broader ban will extend the restrictions to all foods sold in the state on Jan. 1, 2028.

Many U.S. food companies are already reformulating their foods, according to Sensient Colors, one of the world’s largest producers of food dyes and flavorings. In place of synthetic dyes, food makers can use natural hues made from beets, algae and crushed insects and pigments from purple sweet potatoes, radishes and red cabbage.

___

Aleccia reported from California.

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

The post RFK Jr Plans to Phase Out Artificial Dyes From the US Food Supply appeared first on GV Wire.

The plan, expected to be described in detail at an event in Washington on Tuesday, targets dyes used in cereals, sports drinks and a host of other foods. The Department of Health and Human Services has not outlined a regulatory path to enforce the changes, but wants them to be made by the end of 2026.

Health Advocates Long Criticized Food Dyes

Health advocates have long criticized food dyes, citing a limited body of research connecting them to hyperactivity and other neurobehavioral problems in children. The Food and Drug Administration, which regulates about 80% of the nation’s food supply, banned Red Dye No. 3 shortly before President Donald Trump took office, after studies connected it to cancer in laboratory animals. That followed a 2023 California law that banned the dye.

The eight dyes Kennedy is targeting are widely used within the United States, but products made for the European and Canadian markets — where companies are required to use warning labels if they add them — already use natural color substitutes. The secretary is expected to announce the approval of additional natural dyes at Tuesday’s event.

Kennedy, long a champion of removing certain chemicals from the food supply, made food dyes an issue as soon as he was selected to head the health department, pointing out that the Canadian version of Froot Loops gets its bright colors from blueberries and carrots instead of Red No. 40, Yellow No. 5 and Blue No. 1.

In a March meeting in Washington, Kennedy warned top executives from PepsiCo, W.K. Kellogg, General Mills and other large companies that eliminating food dyes was a top priority and that more changes would be coming.

Sarah Gallo, a senior vice president of product policy for the Consumer Brands Association, a lobbying group for the food and beverage industry, has previously cautioned that policies based on ideology and not science could undermine trust in food safety and “cause consumers, particularly those in vulnerable populations, to lose access to safe, nutrient-dense foods.”

—

This article originally appeared in The New York Times.

By Kim Severson/Pete Kiehart
c. 2025 The New York Times Company

The post Kennedy Plans to Phase Out 8 Commonly Used Food Dyes appeared first on GV Wire.

The fast-casual chain, which began in Santa Barbara in 1969, has since expanded across the United States, with locations in California, Utah, Florida, Arizona, Washington, and other states.

In 2020, Habit introduced two plant-based options using Impossible Foods’ meatless patty: the Impossible Bistro Burger and the Original Impossible Burger, according to VegOut Magazine.

Veggie Patty Still Available

While the company did not provide a reason for the change, a Habit spokesperson told GV Wire, “We remain committed to offering flavorful options for our guests who prefer to go meatless.”

The chain’s veggie patty remains available as a substitute for any of its sandwiches. Habit also continues to offer a variety of salads and vegetarian-friendly sides, the spokesperson said.

The Impossible Burger is still listed on Habit Burger’s official website, but it has been removed from menus at individual restaurant locations.

The shift comes amid a broader pullback in plant-based fast food offerings across the industry. Fast Company reports that Carl’s Jr., Del Taco, and Dunkin’ have all scaled back or ended partnerships with Beyond Meat in recent years.

Dunkin’ removed the Beyond Sausage sandwich from its national menu in 2021, and Carl’s Jr. began phasing out the Beyond Burger in most locations as of April 2024.

GV Wire asked why Habit removed the Impossible option, but the company had not responded before publication of this story.

—

Connect with Anthony W. Haddad on social media. Got a tip? Send an email. 

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Easter is an opportunity to bake for loved ones, and these two recipes, charming Easter nest “cakes” and a resplendent princess cake, are opportunities for beginning and advanced bakers alike. The first is as simple as it gets — barely requiring a recipe — and perfect for baking with the whole family. The second may surprise you. Although it looks like a grand affair, a princess cake is much easier to pull off than you might expect, thanks to a streamlined method and technical shortcuts that don’t compromise on flavor or presentation.

Simple Nests for Family Fun

Let’s start with the humble nest cakes. Britain’s favorite Easter dessert, they’re a no-bake medley of chocolate, butter and crunchy cereal, filled with candy, preferably chocolate eggs (they are nests, after all). A mainstay of school bake sales and family get-togethers, they’re one of the first things young British cooks learn to make and couldn’t be easier: just melt, stir, portion, and then chill until firm. It’s a wonder we even call them cakes at all.

The origins of the Easter nest can be traced back to World War II. A recipe for “Chocolate Crisplets” appeared in the 1941 “Mixed Grill of War Time Recipes” booklet, calling for “some unrationed chocolate spread” to be melted and mixed with “enough cereal” until “stiff,” then left to set. The vague instructions — no measurements or specific cereal named — remain typical today.

The exact makeup of an Easter nest varies from family to family, and debates continue over the “right” cereal to use — shredded wheat (for the most realistic-looking nest), Rice Krispies (undoubtedly delightful) or cornflakes (my pick) — as well as the addition of golden syrup and butter. But when it comes to decoration, there’s one universally respected rule: Keep it kitsch. The more miniature Easter paraphernalia, from chocolate eggs to tiny plastic chicks, you can pile on, the better.

A Royal Treat: The Princess Cake

On the other end of the spectrum is Prinsesstårta, or Swedish princess cake. While it’s not traditionally Easter fare, it certainly looks the part, with its pastel green contours evoking a flourishing hillside. The light, airy inner layers, far from the heavily spiced cakes of winter, make it an ideal spring centerpiece.

Prinsesstårta was created by Jenny Åkerström, an author and home economics teacher, and first published in her 1948 edition of “Prinsessornas kokbok,” “The Princesses’ Cookbook.” Originally called gröntårta, green cake, the dessert was so beloved by Princesses Margaretha, Märta and Astrid, students of Åkerström, that it eventually became known as “Princess Cake.” The royal association remains strong. When Princess Estelle was born in Sweden in 2012, princess cakes sold out across the country.

The original recipe for gröntårta called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan, and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers.

It is estimated that half a million princess cakes — that’s about 4 million slices in a nation of just 10 million people — are sold every year in Sweden, making it by far the country’s bestselling pastry. There’s even a week each September honoring the beloved cake.

Simplified Steps for a Stunning Cake

Making one, though, can be challenging, involving multiple components and careful layering, and the marzipan finish can feel intimidating. But don’t worry: Streamlining is absolutely possible. In this recipe, the sponge is reduced to just two layers, and high-quality store-bought jam and marzipan step in to significantly reduce the workload. The custard, which usually requires a back-and-forth tempering method, has been simplified by whisking all the ingredients in a single saucepan and heating until thick. The whipped cream — often stabilized with gelatin — is instead fortified with the simpler addition of mascarpone.

The best bit? This princess cake is built entirely in a bowl. No stacking the layers and draping the marzipan over the top (in my opinion, the scary part). This gives you as much time as you need to line the bowl with marzipan (you can even start again, if necessary) and layer the elements without any concerns about stability. Once turned out, it reveals a beautifully smooth dome, fit for any princess.

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Recipe: Chocolate Easter Egg Nests

Loved by adults and children alike, Easter nest “cakes” are the perfect no-fuss baking activity for the whole family. These couldn’t be simpler: Just stir, portion, chill and fill with as many candy eggs as you can. If you can find golden syrup (a wondrous sweetener from Britain and a product you’ll never regret having in your pantry), you’ll get a more complex sweetness and chew, though corn syrup will work, too.

By Nicola Lamb

Yield: 12 chocolate nests

Total time: 20 minutes, plus 1 hour chilling

Ingredients:

5 tablespoons/70 grams unsalted butter

1/4 cup/55 grams golden syrup, such as Lyle’s, or light corn syrup

7 3/4 ounces/220 grams milk chocolate, chopped, or chocolate chips (about 1 1/4 cups)

1/4 to 1/2 teaspoon salt

4 cups/130 grams cornflakes

Candy-coated mini chocolate eggs, for decorating (see Tip)

Preparation:

1. Line a standard 12-cup muffin tin with paper liners.

2. Melt butter and syrup in a medium saucepan over medium-low heat, swirling the pan to help the mixture melt evenly, 2 to 2 1/2 minutes. It should be slightly bubbling. Remove from the heat, then add the chocolate and salt. Stir until fully melted.

3. Pour the cornflakes into the melted chocolate and stir until completely and evenly coated. Some of the cornflakes will break down; this is good and will help the texture of the final nests. Using a cookie scoop or spoon, divide the mixture evenly among the lined muffin cups, pressing down the center of each. Go over each nest again, making a slight indent in the middle.

4. Fill each nest with chocolate eggs. If your eggs are foil-covered, add them later so they don’t stick. Refrigerate to chill completely until each nest can be lifted out in one piece, about 1 hour. Don’t leave them in too long, or they’ll set too hard.

5. Serve in their paper liners, or remove the liners and put the nests directly on a plate. Keep in an airtight container at room temperature for up to 5 days.

Tip:

Candy eggs, sometimes labeled robin’s eggs, are available during the Easter season at supermarkets and pharmacies. Cadbury, Whoppers and M&M’s are colorful options.

Recipe: Princess Cake

Princess Cake, or Prinsesstårta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this simplified version is far easier to make than it looks. The original recipe from Sweden called for three layers of soft spongecake and custard, coated with stiffly whipped cream and covered with a thin layer of green-dyed mandelmassa (almond paste), finished with a single pink rose. While the essence and color scheme have endured, almond paste has been replaced with sweeter, smoother marzipan, and the pleasing domed shape — thought to allude to a crown — is a modern addition. Purists may argue that jam, which did not appear in the original recipe but is a fixture of contemporary versions, does not belong, though the tart tang is most welcome among the sweet muddle of soft, creamy layers. Here, the usual three cake layers are reduced to two, and using good-quality shop-bought jam saves time. The entire cake is built in a bowl, allowing you to take your time with each layer. Once turned out, it reveals a beautifully smooth dome, fit for any princess.

By Nicola Lamb

Yield: 10 to 12 servings

Total time: About 3 hours

Equipment:

One 8-inch round cake or springform pan

One 8- or 9-inch bowl (2- to 2 1/2-quart capacity)

Electric mixer

Rolling pin

Pastry brush

Bench scraper

Ingredients:

For the spongecake:

Nonstick cooking spray or oil, for the pan

3 large eggs

1/2 cup/100 grams granulated sugar

3 tablespoons/45 milliliters whole milk

2 1/2 tablespoons/30 milliliters vegetable oil or other flavorless oil, plus more for the pan if needed

1 teaspoon vanilla extract

1/4 teaspoon kosher salt (such as Diamond Crystal) or 1/8 teaspoon fine salt

1 cup/120 grams all-purpose flour

1/2 teaspoon baking powder

For the custard:

2 large egg yolks

3 tablespoons/30 grams granulated sugar

2 tablespoons/15 grams cornstarch

1 teaspoon vanilla extract

3/4 cup/180 milliliters whole milk

1 tablespoon/14 grams unsalted butter

For the marzipan:

17 1/2 ounces/500 grams marzipan

Powdered sugar, for dusting

A few drops of green food coloring

A few drops of pink food coloring

For the mascarpone whipped cream:

2 cups/480 milliliters heavy cream

1 cup/226 grams mascarpone

1/2 cup/75 grams powdered sugar

2 teaspoons vanilla extract

To assemble:

1/2 cup/150 grams raspberry jam

Preparation:

1. Make the cake: Heat the oven to 350 degrees. Lightly coat an 8-inch round cake or springform pan with cooking spray, then line the bottom with a round of parchment paper and the sides with a strip of parchment. (The spray helps the paper stay in place.)

2. Separate the eggs into two large bowls (if using a stand mixer, use the mixer bowl for the egg whites). Whisk 3 tablespoons/30 grams of the granulated sugar into the yolks, followed by the milk, oil, vanilla and salt. It may appear split at first, but whisk for 30 seconds until combined and smooth.

3. With an electric hand mixer or a stand mixer with the whisk attachment, whisk the egg whites on medium speed until frothy, 10 to 20 seconds, then slowly add the remaining 1/4 cup plus 1 tablespoon/70 grams granulated sugar while beating. Raise the speed to high and whisk until you get a thick, dense meringue with medium-stiff peaks, 2 to 3 minutes. It should look like shaving foam. If you lift the beaters, the meringue will hold its shape, but the tip will droop slightly.

4. Whisk one-quarter of the meringue vigorously into the yolk mixture to lighten it. Sift over the flour and baking powder in one go, then use a flexible spatula to thoroughly combine. You are not trying to retain any air at this stage, so don’t hold back. It will be somewhat thick.

5. Once combined, gently fold in the remaining meringue in three additions, scraping around the outside of the bowl and through the middle in a capital “D” shape while rotating the bowl counterclockwise to maintain the airiness of the batter. Pour the batter into the lined pan and tap the pan firmly against the counter a few times to help spread it evenly.

6. Bake for 25 to 30 minutes, until the cake is golden and feels firm when pressed. Remove from the oven, then drop onto the counter from about a foot in the air three times (be careful; it will be hot!). This may seem crazy, but it helps to prevent the cake from shrinking too much.

7. Let cool on a rack for 5 minutes, then, when the pan is cool enough to handle, invert onto the rack, peel off the paper and turn right-side up to cool completely. (If using a springform pan, remove the sides and base.)

8. While the cake bakes, make the custard: Whisk together the egg yolks, sugar, cornstarch and vanilla in a small saucepan until combined, followed by the milk. Take care to make sure it is well combined, paying extra attention to the edges of the saucepan.

9. Cook the custard over medium heat, whisking continuously, until thickened, 2 to 3 minutes. Once boiling, turn the heat to low and whisk for 30 seconds longer. Turn off the heat, then whisk in the butter. Pour into a heatproof container and press plastic wrap or parchment paper directly against the custard to prevent it from forming a skin. Once cool to the touch, refrigerate to chill, at least 1 hour.

10. Once the cake and custard have cooled, prepare the marzipan coating and decoration: Pinch off 1/4 cup/75 grams of marzipan for the flower décor, wrap well and set aside. For the coating, dust your work surface with powdered sugar, then knead the marzipan with one or two drops of green food coloring until it is an even pale mint green. Always start cautiously when adding food coloring: You can always add more, but you can’t take it away. Add more powdered sugar whenever the marzipan is sticky. If it feels dry or starts to crack, moisten your hands slightly (shaking off any excess water) and knead until smooth. The marzipan should be pliable but not sticky throughout the process. When you are happy with the color, form the marzipan into a 5-inch-diameter disk.

11. Remove any marzipan that has stuck to your work surface using a bench scraper. (Marzipan has a memory and will take on any lumps and bumps that it rolls over.) Dust the smooth surface with powdered sugar. Roll out the marzipan disk, turning it a quarter way around between each roll to maintain the circular shape, until 14 inches in diameter and 1/8-inch thick. As you work, dust the marzipan and surface with powdered sugar as needed to prevent sticking. You can also turn the marzipan over to dust and roll both sides.

12. You will build the cake in an 8- to 9-inch diameter bowl. Make sure it is clean and dry. Dust powdered sugar on top of the marzipan circle and rub it in to evenly coat it well and make sure it’s not sticky. (If it’s cracking, moisten your hands slightly, shaking off any excess water, knead the marzipan until smooth and roll again.) Flip it over, then roll it up loosely onto your rolling pin. Unroll it over the bowl, dusted side down. Encourage the marzipan to take the form of the bowl by lifting it and gently pressing it into place. Take your time with this to get it neat and tidy, lining the bowl closely without any overlap. The marzipan needs to overhang the edges of the bowl by about 1 inch or else it will slip down. If you need to start again, you can simply remove the marzipan and reroll it as before, adding more powdered sugar if it’s too sticky or dampening your hands if it’s too dry. Once finished, cover the bowl with a damp cloth to prevent the marzipan from being exposed to the air and drying out or cracking.

13. Make the mascarpone cream: Whisk all the ingredients together using an electric hand mixer or stand mixer until very stiff peaks form. This is the cement of your cake, so it needs to be stiff enough to provide structure.

14. To finish the custard, beat the cooled custard using an electric hand mixer or stand mixer until smooth. Fold in 1 cup/150 grams of the mascarpone cream until thick and airy. Refrigerate until ready to use.

15. Assemble the cake: Pile 2 1/3 cups/350 grams of the remaining mascarpone cream into the marzipan-lined bowl, smoothing it with a spoon or offset spatula. Spread an additional scant cup/125 grams of cream evenly up and around the walls of the marzipan, going all the way to the top.

16. Using a serrated knife, cut your spongecake evenly in half to form two rounds. Place the top half, cut side up, over the cream into the bowl. It might warp or bend slightly depending on the dimensions of your bowl. That’s OK! Spread the raspberry jam on top of the cake, followed by all of the custard, smoothing it all the way to the edges.

17. Place the remaining cake half, cut side down, onto the custard. Using the remaining 2/3 cup/100 grams mascarpone cream, fill in any gaps around the sides of the cake. If there aren’t any, spread it all over the top of the cake.

18. Trim the marzipan lining with scissors or a sharp knife so that there is an approximate 1/2-inch border once it’s folded up and over onto the cake. (Use any excess marzipan to make more décor.) Lift and fold the marzipan onto the cake, using the palms of your hands to smooth the curved edge around the base to form a very pleasing shape.

19. Place a serving platter upside down onto the cake and, gripping the bowl and plate at the same time, confidently flip it over. Carefully lift the bowl off to reveal your beautiful princess cake. Use the palms of your hands to gently pat the cake into shape, especially if you’ve used a bowl with an angular base.

20. Use a dry pastry brush to dust off any excess powdered sugar, then wet the brush for a final touch up, brushing to erase any last bits of dusty sugar. Refrigerate the cake for at least an hour before serving.

21. To fashion a rose to decorate the top, color the reserved marzipan with pink food coloring, kneading it in as before. Pinch off 1/2-inch blobs, then roll each into longer strips. Roll the first one up to form the center of your spiral, then place each subsequent strip around to form petals, pinching at the base to hold the flower together. Stick the flower onto the center of your cake using a little water to act as glue. Use any excess green marzipan to create leaves or other decorative flourishes.

22. The finished princess cake can be refrigerated for up to four days. If you’d like, cover it with a cake dome or overturned bowl.

—

This article originally appeared in The New York Times.

By Nicola Lamb / Linda Xiao
c. 2025 The New York Times Company

The post Easter Desserts Anyone Can Make appeared first on GV Wire.

This year, though, American Seder tables may look a little different. With eggs scarce and prices either elevated or unstable, cooks may need to cut back. One of the easiest places to do that is in dessert, which lacks the symbolic weight of the rest of the meal. Its main function is pleasure — and to provide an energizing little sugar rush at the end of a long night.

So for this year, I’ve created a festive rhubarb crumble that’s egg-free, kosher for Passover and spring-pink. (Bonus: It’s also gluten-free and vegan.)

Adapting to Availability

Although rhubarb is one of the first stalks — or technically, vegetables — to emerge after winter, harvesting may still be weeks away, depending on where you live.

Happily, crumbles are adaptable creatures. You can substitute other fruit, so long as you adjust the sugar content. For sweet cherries, berries and stone fruit, use about half as much sugar called for. For sour cherries, keep the sugar where it is.

Frozen fruit (rhubarb, berries or otherwise) works well here, too, and doesn’t have to be thawed first; just add a few minutes to the baking time. Frozen blueberries, preferably zipped up with the juice and zest of a lemon, will turn this dessert from rosy and tangy to inky and mellow.

Crafting the Crumble

You can use tapioca starch as thickener if you’re keeping strictly kosher for the holiday (cornstarch also works). You don’t need much really, just a few tablespoons to help the fruit bubble and condense into a syrupy, jamlike layer beneath the golden-brown topping.

And for that topping, I use almond meal and shredded coconut to replace the usual flour and oats. Then instead of butter I stir in some almond butter to hold it together, which deepens the nuttiness and gives it all a sandy, almost caky texture. Combined with the fruity filling, it makes for a soft, crowd-pleasing dessert with low-key PB&J energy. You might even find yourself wanting to make it long after the holiday has passed.

Recipe: Rhubarb-Almond Crumble

This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.

By Melissa Clark

Yield: 6 to 8 servings

Total time: 1 hour, plus 20 minutes’ cooling

Ingredients:

For the Filling:

1 1/2 pounds rhubarb, trimmed and sliced 1/2-inch thick (about 6 cups)

2/3 to 3/4 cup/132 to 150 grams sugar

2 1/2 tablespoons tapioca flour or starch, or cornstarch

1 to 2 teaspoons vanilla extract or rosewater

1/2 teaspoon grated orange or lemon zest (optional)

For the Topping:

1 cup/225 grams unsweetened almond butter, more if needed

1¼ cups/125 grams almond flour or meal

2/3 cup/60 grams finely shredded unsweetened coconut

2/3 cup/132 grams sugar

3/4 teaspoon fine sea or table salt (add a pinch more if your almond butter is unsalted)

Preparation:

1. Heat oven to 350 degrees.

2. Make the filling: In a large bowl, toss together rhubarb, sugar, tapioca or cornstarch, vanilla and, if using, zest. Pour into a 2-quart baking dish or 9-inch round or square baking pan. Put the dish on top of a baking sheet to catch any drips.

3. Next, make the topping: Add the almond butter to the same bowl you used for the rhubarb (no need to wash it). Stir with a flexible spatula to eliminate any lumps if needed, then mix in almond flour, coconut, sugar and salt. (Or, add all the ingredients to a food processor and pulse to incorporate, 12 to 15 times, until no dry spots remain.) If the mixture seems dry, add more almond butter by the teaspoon until it clumps together when pressed between your fingers. Sprinkle evenly over the rhubarb.

4. Bake until the topping is golden and the filling is bubbling around the edges, 35 to 40 minutes. Let cool for at least 20 minutes before serving. Serve warm or at room temperature.

—

This article originally appeared in The New York Times.

By Melissa Clark
c. 2025 The New York Times Company

The post This Easy Crumble Has Peanut Butter-and-Jelly Vibes appeared first on GV Wire.

A Sweet Solution Amid Scarcity

This year, though, American Seder tables may look a little different. With eggs scarce and prices either elevated or unstable, cooks may need to cut back. One of the easiest places to do that is in dessert, which lacks the symbolic weight of the rest of the meal. Its main function is pleasure — and to provide an energizing little sugar rush at the end of a long night.

So for this year, I’ve created a festive rhubarb crumble that’s egg-free, kosher for Passover and spring-pink. (Bonus: It’s also gluten-free and vegan.)

Adapting the Crumble for Any Season

Although rhubarb is one of the first stalks — or technically, vegetables — to emerge after winter, harvesting may still be weeks away, depending on where you live.

Happily, crumbles are adaptable creatures. You can substitute other fruit, so long as you adjust the sugar content. For sweet cherries, berries and stone fruit, use about half as much sugar called for. For sour cherries, keep the sugar where it is.

Frozen fruit (rhubarb, berries or otherwise) works well here, too, and doesn’t have to be thawed first; just add a few minutes to the baking time. Frozen blueberries, preferably zipped up with the juice and zest of a lemon, will turn this dessert from rosy and tangy to inky and mellow.

Crafting the Perfect Egg-Free Topping

You can use tapioca starch as thickener if you’re keeping strictly kosher for the holiday (cornstarch also works). You don’t need much really, just a few tablespoons to help the fruit bubble and condense into a syrupy, jamlike layer beneath the golden-brown topping.

And for that topping, I use almond meal and shredded coconut to replace the usual flour and oats. Then instead of butter I stir in some almond butter to hold it together, which deepens the nuttiness and gives it all a sandy, almost caky texture. Combined with the fruity filling, it makes for a soft, crowd-pleasing dessert with low-key PB&J energy. You might even find yourself wanting to make it long after the holiday has passed.

Recipe: Rhubarb-Almond Crumble

This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.

By Melissa Clark

Yield: 6 to 8 servings

Total time: 1 hour, plus 20 minutes’ cooling

Ingredients:

For the Filling:

1 1/2 pounds rhubarb, trimmed and sliced 1/2-inch thick (about 6 cups)

2/3 to 3/4 cup/132 to 150 grams sugar

2 1/2 tablespoons tapioca flour or starch, or cornstarch

1 to 2 teaspoons vanilla extract or rosewater

1/2 teaspoon grated orange or lemon zest (optional)

For the Topping:

1 cup/225 grams unsweetened almond butter, more if needed

1¼ cups/125 grams almond flour or meal

2/3 cup/60 grams finely shredded unsweetened coconut

2/3 cup/132 grams sugar

3/4 teaspoon fine sea or table salt (add a pinch more if your almond butter is unsalted)

Preparation:

1. Heat oven to 350 degrees.

2. Make the filling: In a large bowl, toss together rhubarb, sugar, tapioca or cornstarch, vanilla and, if using, zest. Pour into a 2-quart baking dish or 9-inch round or square baking pan. Put the dish on top of a baking sheet to catch any drips.

3. Next, make the topping: Add the almond butter to the same bowl you used for the rhubarb (no need to wash it). Stir with a flexible spatula to eliminate any lumps if needed, then mix in almond flour, coconut, sugar and salt. (Or, add all the ingredients to a food processor and pulse to incorporate, 12 to 15 times, until no dry spots remain.) If the mixture seems dry, add more almond butter by the teaspoon until it clumps together when pressed between your fingers. Sprinkle evenly over the rhubarb.

4. Bake until the topping is golden and the filling is bubbling around the edges, 35 to 40 minutes. Let cool for at least 20 minutes before serving. Serve warm or at room temperature.

—

This article originally appeared in The New York Times.

By Melissa Clark
c. 2025 The New York Times Company

The post This Easy Crumble Has Peanut Butter-and-Jelly Vibes appeared first on GV Wire.

Baking without gluten is not necessarily more difficult, but it requires different ingredients and, sometimes, slightly altered techniques. For delicious desserts, it helps to understand the role of gluten in baked goods, your available options and how to use alternative flours.

What Does Gluten Do in Baked Goods?

Gluten, inherent in all varieties of wheat, rye and barley, is a mixture of proteins that, when moistened and mixed or kneaded, lend structure and elasticity to doughs and baked goods. Food scientist Harold McGee explains in his book “On Food and Cooking” that the proteins in gluten “form long chains that stick to each other,” which hold pastries together and make bread chewy. They let pie dough roll without cracking, keep cakes from crumbling and give bread dough the strength to trap air bubbles as it ferments and bakes.

Which Gluten-Free Flour Works Best?

While a wide range of gluten-free flours made from grains, tubers, nuts and seeds exist, you can’t simply pick any one of them to stand in for wheat flour. Instead, you’ll need a blend of at least two or three, which can be bought prepackaged or mixed at home.

For the novice gluten-free baker, the best approach is to start with a store-bought blend that can be swapped in one-to-one for regular flour. It is “the easiest way to get familiarized with the textures and expectation of what it is to bake gluten-free,” said Aran Goyoaga, the author of “Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free.”

These blends are formulated to closely mimic all-purpose wheat flour’s characteristics and often contain a large proportion of starch, making them “great for things like cakes, cookies, pastry, brownies — basically everything that’s not gluten-free bread,” said Katarina Cermelj, the author of “The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan.” For maximum versatility, she advised avoiding “blends that contain intensely flavored flours like chickpea.”

Blending individual flours yourself costs you less in the long run, and this simple all-purpose mix of millet, oat, and white and brown rice flours has a mildly nutty, sweet aroma. In addition to flavor, each component contributes to this blend’s effectiveness and versatility: White and brown rice deliver a hefty dose of starch; millet imparts a yellow hue and a rich, buttery flavor; oat adds protein and fiber to help with structure and moistness.

Whether your blend is store-bought or homemade, it should feel finely milled and texturally resemble wheat flour (as opposed to, say, cornmeal).

How Do I Bake With Gluten-Free Flour?

For basic desserts and other treats, Goyoaga advised starting with a recipe specifically developed for one-to-one gluten-free blends or one that calls for only cake flour or all-purpose wheat flour. According to Alice Medrich, a celebrated baker and the author of “Gluten-Free Flavor Flours,” those recipes should come from experienced bakers who thoroughly test recipes. She also warned against straying from a recipe: “Do it exactly as written that first time to see if you even like it, what it does and then play around a bit.” As for breads: Stick with recipes specifically written for gluten-free bread.

Because milling is inconsistent and flour densities vary across brands and varieties, use a scale to weigh your ingredients rather than measure with cups. If you still end up with dry or crumbly bakes when swapping in a blend, Cermelj and Medrich advise reducing the amount of flour by 10% for wet cake batters; reducing the butter or oil by 20% to 30% for buttery treats like cookies; and reducing the baking temperature by 25 degrees and increasing the baking time as needed.

And the more you bake without gluten, the more you’ll enjoy its benefits. Overmixing doughs and batters with wheat flour can result in toughness. With gluten-free flour, that risk is eliminated and means that cookie and pie doughs can be rerolled and that cake batters can be beaten well and end up with better textures.

Once you’re comfortable with one-to-one blends, try other wheatless flours. Nut flours and coconut flour contribute bold flavor and textural interest, even mild sweetness. Teff and buckwheat complement chocolate; corn flour shines in buttery biscuits and tarts; and oat flour highlights the brown sugar in chocolate chip cookies.

What Are Xanthan Gum and Psyllium Husk Powder? Do They Need to Be Used in Gluten-Free Baking?

When you buy gluten-free flour blends or consult gluten-free baking recipes, you’ll notice xanthan gum or psyllium husk powder often listed among the ingredients. These are binders, which Cermelj, who also earned a doctorate in chemistry, described as “hydrocolloids, which means they bind to a lot of water and make a sticky, elastic gel that kind of mimics the effects of gluten.”

Xanthan gum can save cakes, cookies or brownies from turning out crumbly. Goyoaga said some amount of xanthan gum is especially helpful for doughs that require stretching, such as puff pastry, croissant, pasta and pie dough, to prevent them from falling apart when rolled or leaking butter when baked. As you gain experience with gluten-free recipes, you’ll be able to guess how much, if any, xanthan gum or psyllium husk powder to add.

But Medrich called gluten-free bread “a whole other ballgame” — one where psyllium husk powder steps up to the plate. This fiber-rich, seed-derived ingredient encourages a chewy texture and, according to Goyoaga, is mandatory for holding together dough so it can be kneaded and shaped. Whatever you end up using, take heart: Going gluten-free isn’t the end of enjoying baked goods, but the beginning to discovering how delicious new ones can be.

Recipe: All-Purpose Gluten-Free Flour Blend

By Brian Levy

This versatile gluten-free flour blend, from Brian Levy’s cookbook “Good & Sweet” (Avery, 2022), has a mildly nutty, sweet aroma — more like that of freshly milled wheat flour than the bland stuff often found in the “all-purpose” bag. (Be sure to use very finely milled flours, such as those from Bob’s Red Mill.) The blend is also fluffy like wheat flour, thanks to its precisely balanced formula that includes almost 60% whole grains. In addition to flavor, each component contributes to the effectiveness and versatility of this blend: White and brown rice deliver a hefty dose of starch; millet imparts a yellow hue and a rich, buttery flavor; and oat adds protein and fiber to help with structure and moistness. If avoiding gluten is a health concern, be sure to look for flours labeled “gluten-free” as even flours that are naturally gluten-free are sometimes processed in the same facility as wheat.

Yield: About 8 cups/1,000 grams flour

Total time: 5 minutes

Ingredients:

3 cups/415 grams white rice flour

1 1/2 cups/205 grams millet flour

2 cups/190 grams oat flour

1 1/2 cups/190 grams brown rice flour

Xanthan gum or psyllium husk powder (optional)

Preparation:

1. In a large bowl, whisk all of the ingredients together very well. (Alternatively, you can use a stand mixer with a paddle attachment or a large food processor.)

2. Transfer the flour blend to an airtight container and store in a cool, dry place for up to 6 months, or as long as it has a neutral, pleasant smell. One cup of this blend weighs about 130 grams and can be used interchangeably in recipes that call for a store-bought 1:1 gluten-free flour blend. If needed, add a binder like xanthan gum or psyllium husk powder as directed in the recipe. Psyllium husk is used in gluten-free bread recipes; add the amount as directed.

3. If you’re swapping in this flour blend for all-purpose wheat flour in baked goods, you may need to add anywhere from 1/4 teaspoon to 3/4 teaspoon of xanthan gum per cup/130 grams of this blend, depending on the desired level of elasticity. (For a sheet cake or brownie batter that already contains a lot of eggs, which are good binders, you don’t need much xanthan gum; for a buttery pie or biscuit dough, or for a batter for a cake roll, you’d need more.)

Recipe: Gluten-Free Yellow Sheet Cake

By Brian Levy

This is a classic one-bowl any-occasion yellow cake, but for one difference: rice and millet flours replace the usual wheat. That change does more than just make the cake gluten-free: These flavorful grains also enhance the yellow color and the buttery, vanilla-perfumed character of the cake. Using gluten-free flours also virtually eliminates the risk of overmixing the batter, so you can count on a soft, rich crumb. (Be sure to seek out finely milled flours to avoid a gritty texture.) Rice flour, instead of the traditional wheat flour, thickens the optional boiled-milk, or ermine, frosting.

Yield: 1 (9-by-13-inch) cake, 12 to 18 servings

Total time: 1 hour 10 minutes, plus cooling (or 3 hours with frosting)

Ingredients:

For the cake:

1 cup/227 grams unsalted butter, softened

1 1/3 cups/296 grams granulated sugar

3 large eggs, at room temperature

2 1/2 teaspoons vanilla extract

1/2 teaspoon fine salt

1 1/3 cups/207 grams white rice flour

1 cup/130 grams millet flour

4 teaspoons baking powder

1 1/4 cups/287 grams whole milk

For the frosting (optional):

1/4 cup/43 grams white rice flour

1 cup/230 grams whole milk

2/3 cup/149 grams granulated sugar

1 1/2 teaspoons vanilla extract

Pinch fine salt

Preparation:

1 cup/227 grams unsalted butter, softened

1. Make the cake: Place a rack in the center of the oven and heat to 325 degrees. Lightly butter the sides of a 9-by-13-inch baking pan (see Tips). Line the bottom and long sides with parchment paper.

2. Put the butter and sugar in a stand mixer bowl (or a large mixing bowl) and beat on medium-high speed with the paddle attachment (or a hand mixer) until light and fluffy, about 5 minutes. Add the eggs one at a time, letting each incorporate before adding the next. Add the vanilla and salt, and beat to combine well, scraping down the sides as needed.

3. Add the rice flour, millet flour and baking powder and beat on low until fully incorporated. Raise the speed to medium-low and slowly stream the milk in. The batter may start to look grainy or curdled; that’s OK. Scrape down the sides and bottom of the bowl and beat on medium speed for about 30 seconds.

4. Scrape the batter into the prepared pan and spread it into an even layer. Bake until a tester inserted in the center comes out clean, 37 to 40 minutes (start checking after 30 minutes if using a dark pan). Cool on a rack to room temperature.

5. If you’d like, make the frosting: In a small saucepan, whisk the rice flour and milk. Over medium heat, bring the mixture to a boil, whisking constantly, and continue to cook until it resembles a thick pudding, 1 to 2 minutes. Take the pan off the heat and whisk in the sugar, vanilla and salt. Transfer to a bowl and place reserved butter wrappers (see Tips) on the surface of the pudding to prevent a skin from forming; let cool to room temperature.

6. Once the pudding has cooled, beat the butter with a stand mixer and paddle attachment (or a hand mixer) until light and fluffy, 3 to 5 minutes. Little by little, add the pudding to the butter, making sure each addition is fully incorporated before adding the next. Once combined, scrape down the sides and bottom of the bowl, switch to the whisk attachment (if using a stand mixer), and whip for a few minutes, until the frosting is light and fluffy like thick whipped cream.

7. Immediately spread the frosting over the surface of the cake in an even layer using an offset spatula. Serve the frosted cake within a couple of hours or cover the pan with foil and refrigerate for up to 3 days.

Tips:

Save all the butter wrappers from this recipe. After making the pudding component of the frosting, press the wrappers on top of it to prevent a skin from developing. If you’re not making the frosting, use the wrappers to butter the pan for this cake or other cakes.

Use a metal cake pan that is light in color, as that yields a more even bake. If you only have a dark metal pan, your cake may bake more quickly and have a darker crust; start checking for doneness after 30 minutes.

—

This article originally appeared in The New York Times.

By Brian Levy/Julia Gartland
c. 2025 The New York Times Company

The post This Flour Makes Gluten-Free Baking So Good appeared first on GV Wire.