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.
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).
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.
Not all deviled eggs are made the same way. These luxurious version of the standard appetizer uses lobster meat and truffle salt to elevate the classic dish. The addition of the Parmesan crisp may seem like gilding the lily but they are so easy to make that you might as well go all out and make them for a stunning presentation and nibbly bite.
Nothing impresses a Christmas dinner crowd like a beautifully glazed roasted goose. Though it may seem daunting to make, roasting a goose is actually easier than roasting a turkey because it doesn’t require any brining ahead of time. The key roasting a goose is to pierce the skin all over with a needle or sharp knife to make sure the layer of fat under the goose skin renders out, leaving a super crisp skin. Be sure to save the goose fat for a later use like roasted potatoes. It’s liquid gold!
Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!
The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough and butter. Don’t be scared, because the payoff in the end is a light and fluffy biscuit that flakes apart when you bite into. Totally worth the minimal effort involved.
This stunning holiday cake is a fun weekend project. Each component can be made separately and refrigerated ahead of time, which makes assembling the cake fairly easy. The ermine frosting is an old fashioned cooked flour frosting which is a soft mellow frosting that complements the tart cranberry filling.