Red wine beef stew feels fresh with the addition of horseradish-chive cream.
November 25, 2012 – December 1, 2012
A bit spicy, a bit sweet, and a bit crunchy—these empanadas make a great light brunch, and even a great brown bag lunch if you have any left.
Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter.
Simple little tacos towered with spiced seared steak, quick-pickled onions, fresh cilantro, crumbly queso fresco, and lime.
Thick and comforting Chinese rice porridge made with a mix of whole grains and pulses.
Here's a tahini-rich recipe for hummus.
Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter.
All you need is butter, brown sugar, Kix, vanilla, a pinch of salt, and some chocolate to make this crispy, crunchy cereal-based version of my perennial holiday favorite Chocolate Crack.
Advocaat is often called Dutch egg nog, but it's actually more like a creamy brandy custard with a deep and rich flavor and a light, pudding-like texture.
Juicy, sweet sea scallops get quickly baked with little grape tomatoes and a herby breadcrumb topping packed with garlic, basil, and a little bit of butter.
This leek, thyme, and parsley chicken pot pie does it right with a double helping of the best part—the crust. A pizza stone keeps the bottom golden and crisp.
Slightly less molar-cracking than the commercial version, this DIY cereal offers plenty of rich nutty flavor with a light malty sweetness.
This Colombian take on a cottage pie is flavored with tomatoes and onions and topped with creamy mashed yuca.
As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.
This is a great alternative to regular apple pie, filled with a rich tangy custard and tender, tart baked apples.
These brussels sprouts are roasted until golden and caramelized, then doused in a maple-balsamic vinaigrette and topped with crisp bacon and toasted pecans. They're so addictive, it's hard not to eat the entire lot standing at the stove before you serve them.
Quickly stir-fried in coconut oil with some garlic, lemongrass, and thinly sliced Thai chilies, and then finished with fish sauce, lime juice and cilantro, regular white button mushrooms become savory, spicy, and bright—ready to be washed down with a cold beer.
Chocolate does double duty in these crunchy shortbread cookies sandwiched with a creamy and decadent dark chocolate ganache.
The Mejadra recipe in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab comfort food combination of rice, lentils, and onions. Here, the rice and lentils are steamed together with a plethora of spices, pilaf style, before adding the pièce de résistance--a smattering of freshly fried onions.
A combination of smoked haddock, fresh cod, and a few shrimp, layered with green peas and hardboiled eggs and finally topped with smooth mashed potatoes—this traditional pie makes for a wonderful fall and winter meal.
It's a wonder why soda bread isn't made year-round. With sweet raisins and grassy caraway seeds (and plenty of butter), this couldn't-be-simpler bread will see you through cold winter nights.
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
Buttery almond cookies are sandwiched around sweet-tart cranberry jam.
Simply roasted beets in a honey-sweetened vinaigrette with pinenuts, goat cheese, boiled eggs, and marcona almonds.
Jasmine tea-infused gin melds with fresh lime juice, St. Germain elderflower liqueur and yellow Chartreuse in this enchantingly floral cocktail from 1534 in New York City. Fortunately for those of you on the move, tea needs just a few hours to infuse your spirits.
Cranberry cream layered with crumbled gluten free chocolate cookies and cream.
Braised broccoli rabe cooked in a skillet with quinoa-based pasta makes a quick, healthy, one-skillet meal.
Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame.
To top my slaw dog, I wanted a coleslaw that was assertive—crunchy, acidic—but not aggressive. Basically, I wanted something more than the standard blended mess you can get at the grocery store, but nothing that would detract from the hot dog underneath.
Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make.
While normally eaten as a breakfast food, these fluffy waffles will do just fine as dessert, especially paired with a sweet and savory caramel coulis. Add a touch of vanilla extract to make them even better.
As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread.
Big, fluffy cinnamon buns are brushed with a sweet maple glaze.