Hanukkah is a fine time to serve these at brunch with a dollop of Greek yogurt or sour cream on top. I am constantly amazed at just how far Jewish food travels: when I was working on the update for this book, my daughter Daniela told me that a relative of her Chilean friend posted a recipe online for apple latkes. When I contacted her, I realized it was a Polish recipe. Shortly afterward, Daniela, on a train going through Poland, tasted a similar apple pancake. You can also substitute stone fruits, like apricots, plums, or peaches—in the late spring, at Shavuot, or anytime.
If you haven’t yet had delicata squash, it’s time! You can actually eat the thin, tender, nutrient-packed skin, which means it’s perfect as the base for a quick side dish that even my kids adore. The squash gets a coating of crunchy panko and flavorful Parmesan cheese, bakes until golden, then gets a drizzle of hot honey. I love this paired with Hot Honey Glazed Salmon That Goes with Everything or as a beautiful holiday appetizer or side. My husband and kids love to dip the squash in ranch dressing—figures!
When unmolded onto a large platter garnished with fresh fruit, such as grapes, lady apples, tiny pears, and some greenery, this gelatin can serve as the centerpiece on a holiday buffet table. It is a stunning presentation and tastes so good, too. If you are not a fan of alcohol, you can replace the wine with any cranberry juice mix.
When a recipe requires four sticks of butter and five cups of almonds, can there possibly be a downside? No. Charlotte Midthun of Granite Falls encountered this recipe in First for Women magazine and had a hunch it would be a hit. “I took these to a party, and everyone loved them,” she said. “I’ve been making them ever since. They’re such a nice contrast to all the chocolate cookies and sugar cookies at Christmas.” They sure are.
Some salads are supporting actors; this salad is a star. It’s worth your attention and stomach space on a table full of other foods— yes, even (and especially) like Thanksgiving. I like to keep the farro, olive, and cheese treasures at the bottom of the serving bowl, with the leaves layered on the top for a fun surprise every time someone scoops.
This recipe is flexible, so don’t get flustered if you don’t have both endives and radicchio or Castelfranco. Just one type of leaf is fine! Don’t have Parm? Swap in feta or even blue cheese. If you want to skip the nuts, go for it, but I’d strongly advise you keep the olives in. And, you could even add in a sweet element, like a dried cranberry, golden raisin, or sliced pear, if that’s your kind of thing.
We’ve put this recipe here because, unlike the pot pies in the first chapter, this is a traditional pot pie with a bottom crust and a top crust, making it a double-crusted pie. This pot pie uses the carcass of the holiday bird to make a rich turkey stock. Making stock is a very flexible process, so use common sense rather than precise measurements. Of course it’s fine to use store-bought turkey stock, but homemade is so much better and takes less than 10 minutes of active time. It’s well worth the small effort, since the turkey is abundance itself and shouldn’t be wasted.
Starting out, I was always so scared to try out a Yule Log recipe – they always look so intimidating! But I encourage you to give it a go. Even if it ends up looking like a mess, it’ll still taste delicious! I tried something a little different with this Yule Log and added a line of frozen chocolate cremeux. It’s totally optional but it really elevates the dessert and helps you advance your skills.
This recipe is so light, not overly sweet or heavy. It’s a real showstopper for the Christmas table – the ultimate festive dessert.
This widely loved snack in India, which is famed in Mumbai as batata vada, is customarily sold in a soft bun with a garlic and chilli chutney. Its popularity has spread and it’s now available in many Indian restaurants worldwide. Where I come from, these delicious potato balls are called alu banda and are sold in small shops and street stalls in the mornings for breakfast with chai. So why not serve this with some Coriander Peanut Chutney and piping hot masala chai?
THIS IS THE ULTIMATE mashed potato side dish, with just a hint of smoky cheese and savory onion. I’ve used the smoked Gouda cheese sparingly so it’s not overpowering, but it truly makes these potatoes great. These mashers are fantastic on their own; with an extra pat of butter; with Thanksgiving turkey gravy; on the side of my Pot Roast, grilled steak, or chicken; and with Easter ham. Consider halving the recipe for a smaller, weeknight meal.
YOU’LL NEVER GO BACK to cooking a whole bird after making this recipe. I’ve broken the turkey into its primal cuts, which allows the meat to cook more evenly—in half the time! The meat turns out perfectly cooked, classically flavored, golden brown, and delicious every time—with far less babysitting than a whole turkey. This method frees up the oven sooner, plus the carcass can be simmering into stock for the gravy ahead of time.
I’ve used my spice cupboard staples for the seasonings so the drippings make tasty gravy, and all you’ll need is a standard half-sheet pan and a metal rack that fits inside it.