Comforting, aromatic slow-cooked pork shoulder makes for a rich, meaty pasta sauce. Here, it's seasoned with fennel seeds and thyme, garnished with Parmesan and a grating of lemon zest.
November 10, 2013 – November 16, 2013
Softly cooked scrambled eggs combined with toasted bagel and rich salmon are all you need for a fast, tasty brunch.
Soft rolls with all the flavor of traditional Thanksgiving stuffing built right in.
This cocktail, created by John Hogan of Lincoln Restaurant and Teddy & the Bully Bar in Washington, DC, is an autumnal take on a pisco sour, made without eggwhite.
Cook your stuffing in a waffle iron to maximize its crispness.
Onions, caramelized low and slow, are a welcome addition to mashed potatoes.
A delicate, not-too-sweet ricotta-flavored ice cream ripe for scooping onto pie and customizing with your favorite add-ins.
There are four brisket recipes in Nick Zukin and Michael C. Zusman's new cookbook, The Artisan Jewish Deli at Home—one for each season. All are pot-roasted in flavorful sauces and packed to the brim with vegetables. The fall version is the most streamlined, containing little more than butternut squash, red onions, and cider-wine sauce spiked with garlic and thyme.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pair the tartness of Granny Smith apples with nutty Gouda cheese.
Tender pearl onions in a sweet, glossy glaze.
Creamed pearl onions with a sweet, mild flavor.
Brussels sprouts, bathed in lemony vinaigrette, are updated with Cobb salad-inspired accoutrements.
Soft, lightly sweet, and golden brown, these classic Parker House rolls are the perfect side for a home cooked meal.
Turkey porchetta—deboned turkey breast cured with garlic, fennel, sage, and red pepper and wrapped in its own skin before roasting—might be the best way to cook turkey using a conventional oven, but if you want to really break out the big guns, cooking it sous-vide, followed by a stint in a hot oil bath Peking duck-style, is the way to go.
Candied pecans are chopped and added into the cranberry sauce base after it has cooled slightly, giving the final sauce a sweet and nutty crunch.
Because of its bright citrus notes, New Amsterdam Gin easily makes the transition from G&T to toddy. Built on a base of fresh mint tea, this hot toddy is sweetened with ruby-hued cranberry syrup.
Slightly tannic cranberry syrup pairs perfectly with the mildly bitter, fruity Aperol in this festive (and fizzy) beverage.
This sangria, which starts with a base of red wine and has a supporting cast of Campari, cranberry syrup, and bourbon is bold, bitter, and complex.
Taking inspiration from another fall comfort—mulled wine—this version of cranberry sauce swaps water for red wine and adds in holiday spice in the form of cinnamon, ginger, nutmeg, and allspice.
Cranberries make a versatile, sweet-tart simple syrup that is a workhorse for holiday drinking.
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness.
Pear and ginger are a great contrasting pair, and worked very well in this cranberry sauce variation.
The original base comprised of cranberries, sugar, water, and salt. A couple tablespoons of fresh orange juice adds a nice sweet citrus compliment to the tartness of cranberries.
If the pairing of tofu and meat seems incongruous to you, then you've probably missed out on many of the best dishes that Asian cuisines have to offer.
Nearly a dozen eggs make up the filling and topping for this The Gramercy Tavern Cookbook lemon meringue pie. This yields a custardy, yolky-sweet core and clouds of fluffy meringue. It's the perfect palate cleanser for heavy holiday suppers.
For such a no-frills dish, latkes can be surprisingly difficult to get right. Between the potato shredding and draining, the frying method, and the challenge of keeping the cooked pancakes crisp and warm, latkes are not for the faint of heart. Nick Zukin and Michael C. Zusman's crispy latkes from The Artisan Jewish Deli at Home are somewhat middle-of-the-road in terms of difficulty.
There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top.
This cocktail from Mark Brinker and Jessica Tessendorf of Chicago's Barrelhouse Flat is a tasty fall drink with a cognac base. Fernet Branca, maple syrup, and apple cider vinegar all contribute to the subtle complexity of the flavor, while cinnamon adds an autumnal aroma.
Classic huevos rancheros with a spicy tomato sauce, beans, and a soft cooked egg all made in a single skillet in under half an hour.
This hearty salad from The Artisan Jewish Deli at Home was a creation by Nick Zukin as a Seinfeld-related inside joke—while the salad does contain lettuce and cucumbers, it's far from a low-calorie lunch. An ample scoop of chicken salad, a generous pour of creamy blue cheese dressing, and a plethora of crisp bagel chips make this truly a salad for salad haters.
Tender braised turkey legs with crispy skin and a savory red wine gravy.
Crisply fried latkes take a cue from Thanksgivukkah, combining sweet potatoes, Granny Smith apple, and onion.
If you're already sick of pumpkin, but searching for a dessert that can feed a holiday crowd, look no further than The Gramercy Tavern Cookbook's German chocolate cake. Crunchy, chewy frosting is spread between sweet and simple chocolate cake. It's an intersection of coconut, chocolate and toasted pecan that's deeply satisfying.
Most non-grill recipes simply cook everything in a skillet, a method that can certainly lead to a tasty meal, but lacks a certain something. It wasn't until I thought about roasted peppers, and how great they tasted, that I finally got the idea that everything should go in the oven.
Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast.
These Cranberry Sauce Cinnamon Rolls feature cranberry in the filling and the glaze, and are a delicious seasonal indulgence.
In this recipe, from The Artisan Jewish Deli at Home, tender white meat chicken is poached in an onion broth before being shredded and tossed with celery, mayo, sour cream, horseradish, and plenty of black pepper.
These little loaves have a light and springy crumb because there's no butter or oil in the recipe. The pumpkin flavor and warm fall spices are made more decadent with an orange glaze, but feel free to omit it for a light breakfast sweet.