These elegant and unusual tamales are celebration-worthy! The masa dough may be made up to three days in advance, and the sauce may be made earlier in the day and gently re-warmed. It can be fun to have guests help fill, fold and tie the tamales—or you can get them ready several hours ahead and steam them just before serving.
I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu.
The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.
Autumn flavors take center stage in this squash crème brulee with flavors reminiscent of pumpkin spice.
For a beautiful and elegant meal, serve two quail per person—and by all means encourage diners to pick up the legs and eat with their hands!
This umami-packed upgrade of the classic pastrami sandwich delivers layer upon layer of savory Brooklyn-inspired flavor.
One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.
This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)
When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).
Make an entire meal—a beautifully browned roast chicken and vegetables—in one pot.
Bring this moist, tender cake to the table right in the skillet—it looks as homey and beautiful as it tastes. Don’t worry if fresh blueberries aren’t available—this cake works well with thawed frozen berries, too. The cake freezes beautifully, as long as it is well-wrapped and thawed slowly to room temperature.
This dish is perfect use of the end-of-summer vegetables that make our food look and taste so clean and healthful!
Classic Caprese gets a major upgrade with this easy, cheesy chicken Caprese skillet!
This particular crepe batter is one of my favorites, as the rye flour keeps it tender, and the minimal amount of sugar means you can use it to wrap both sweet and savory fillings. When paired with the buttery apple compote, they work for breakfast (top with plain yogurt), lunch (cottage cheese!) or dessert (a spoonful of softly whipped cream).
These gingerbread crepes are the perfect holiday dessert. Full of ginger flavor and topped with a creamy vanilla bean mascarpone filling and a ginger cranberry compote.
These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.
A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, it ensures each diner gets both white and dark meat, and makes a lovely presentation.
The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma.
The addition of purple potatoes give these classic latkes a beautiful burst of color.
The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.