Mustard-slathered beef rolls stuffed with veg, briny pickles and smoky bacon don't skimp on flavor. Meanwhile, comforting, lightly crisped spaetzle is a vehicle for sopping up savory pan sauce.
September 9, 2012 – September 15, 2012
Oysters, cream and spinach make up this simple but exciting brunch dish.
Fresh tuna crusted in sesame seeds and seared, on a bed of ready-bought egg noodles, vibrant green veggies and herbs, and a light soy-lime sauce. Can't beat it!
Pok Pok Ny's Rhubarb Blush is sweet, tart, and tangy—the perfect foil for a meal of spicy Thai food.
Chinese-style dressing with vinegar, sesame oil, and chili oil makes for a great crunchy slaw.
A creamy, deeply peanutty scoop with the complex flavor of honey.
To complement their Tsimis recipe in The Mile End Cookbook, Noah and Rae Bernamoff offer another honey-sweetened vegetable dish: Brussels Sprouts. Here they also call for roasting, but the sprouts are given a high-heat treatment, emerging from the oven blistered and crisp. And then instead of coating the sprouts in a honey glaze, they use the sweetener to candy walnuts. A final flourish of sauteed Granny Smith apples completes the dish, balancing the bitter notes of the sprouts and nuts.
A slather of spicy miso butter injects a great salty heat into a tried and true backyard staple—grilled corn.
At state fairs, funnel cakes are enormous, paper plate-sized affairs made by pouring batter from a funnel in a winding circular pattern over hot oil. This homemade version is simplified by using complete buttermilk pancake mix doctored up with a bit of sugar.
Garnish with dill flower, celery or homemade quick pickles and consider finishing with half teaspoon of salty pickle brine.
For the perfect lunch, try this simple, warm salad of crisp haricots verts, garlic chips, olive oil, and smashed plum tomatoes with warm bread on the side.
Skip the box, add chicken, and get ready for this spot on homemade recipe for that famous San Francisco treat.
This hot and numbing cold noodle salad is a take on Dan Dan Mein, with spinach replacing a healthy portion of the noodles. The tangy and hot dressing slings wonderfully to the blanched leaves, delivering powerful and balanced flavor in every bite.
For a traditional dish, Tsimis doesn't have the best reputation—most references to the dish include the words "mushy" or "cloying." Noah and Rae Bernamoff, however, employ some tricks in their recipe in The Mile End Cookbook to update the dish. They first roast the carrots to develop complexity and cook them almost all the way through in dry heat. Next, the carrots are tossed in a honey-thyme mixture with a mix of dried fruit and ginger. Finally, a huge handful of toasted sunflower seeds are tossed in for contrasting texture and slightly bitter, nutty bursts of flavor.
This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions.
As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches.
While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto.
Most desserts containing bacon seem, well, a little ham-fisted, but incorporating already-candied bacon into a slightly salty, rich caramel just makes sense. The end result from Baking Out Loud: Fun Desserts with Big Flavors is toothsome, smoky, nutty and sweet.
Thinly sliced cucumber and fresh mint make a refreshing summer salad—delicious on its own as a light bite, or as a side at your next picnic or barbecue.
Anyone with any familiarity with the Mile End Deli knows that they take their smoked meat seriously. Noah and Rae Bernamoff offer detailed directions for re-creating their specialty in The Mile End Cookbook, but as a city-dweller who lacks a proper smoking set-up, I wanted to explore another one of their deli meats. Their Roast Beef is just as versatile as the smoked version, and the recipe couldn't be easier: season the roast, stick it in a hot, hot oven for 30 minutes or so, and then turn off the heat and let the meat cook through in the slowly cooling oven.
While making a Shepherd's Pie isn't necessarily as difficult as tending sheep, it can be time consuming. Instead, consider the Shepherd's Pie Slider. The same seasoned lamb is at the core of this recipe, but instead of being sauteed, the meat is formed into patties and studded with thyme, rosemary, garlic, shallots, peas, and carrots.
In these whoopie pies, two moist chocolate cakes are filled with a lighter than air chocolate cooked cream.
A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year.
A robust, hearty blue cheese sauce that's so good it can have blue cheese haters defecting to the other side.
These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.
A quick and healthy summer salad that's topped with spicy shrimp.
Spicy curried jalapeño peppers make a great side dish to any Indian meal.
What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork.
In the Jewish faith, Rosh Hashanah marks the new year, and is often celebrated with apples and honey to symbolize the sweet year that is to come.
Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim.
This version of the Pink Lady, a classic cocktail dating to the early 20th century, is definitely on the paler side of the color spectrum.
A moist blueberry cake with a buttery crumb topping.
More than just a fun-to-say word, knishes are emblematic of Jewish deli snacks. Their hearty nature and portable shape make for an easy, if heavy, snack on the go. The version at the Mile End Deli is a different shape than most: rolled into a log instead of shaped into a dumpling, transforming the knish into light(-er) fare.
Kugel is a noodle pudding that can be sweet or savory and is often served with the Rosh Hashana meal. This version is sweet, with lots of cinnamon and raisins, making it the perfect breakfast (and break fast) dish.
The downside to any bread machine loaf is that the loaf itself is never pretty. It's usually a little lumpy here or there, crooked, or uneven. This isn't a loaf you present at the table and people say "wow." But once you slice it, that pretty shape doesn't matter any more.
Rich whole-milk ricotta and lemon zest are lightened by meringue to produce a pancake that is tangy, fluffy, not-too-sweet, and satisfying. This recipe from Baking Out Loud: Fun Desserts with Big Flavors is simple enough to make every day.
To stretch this salad into a full meal, I immediately thought of lamb. Though I didn't have time to roast a whole leg of lamb (shame), I did have the eight minutes necessary to cook up these cute little lamb loin chops (which look like miniature t-bone steaks). The yogurt-lemon dressing with feta plays nicely with the lamb, while also adding some creamy and tart notes to the salad.
This isn't an attempt to outshine the original beef patty melt, but it is pretty gosh-darn awesome with its crisp pork patty and caramelized fennel and onions.
Schmaltz is a useful cooking fat to keep around the house; for our Cook the Book feature this week, it is used in Soup Mandel and Knishes. Keep the resulting Gribenes (fried chicken skin crackling) for snacks while you're cooking or toss them in a salad. If you don't have extra chicken skin hanging around the kitchen, call a butcher shop ahead of time and have them reserve it for you.
Once the calendar flips to September, my mind begins drifting to fall. It matters little what the thermometer reads, the post-Labor Day season is a time for apples, hearty greens, and, of course, chicken soup. For me, the magical elixir cures not only cold symptoms, but back-to-school (or work) jitters as well. In The Mile End Cookbook, Noah and Rae Bernamoff present a simple yet full-bodied and rich take on the classic.
These cupcakes have such a pretty, multi-colored starburst pattern in their crumb that the icing is piped into the middle.