November 25, 2012 – December 1, 2012

DIY Advocaat

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. More

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

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. More

Fish Pie

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. More

Gypsy Woman from 1534

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. More

Slaw Dogs with Mustard

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. More

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

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. More