Snickerdoodle cookies have nothing to do with snickers or doodles. These cinnamon and sugar-dusted cookies, popular since colonial times, are a delicious treat with a nonsensical name. According to The Joy of Cooking, the name “Snickerdoodle” might come from German word “schneckennudeln”, which means “snail noodle.” You can be sure that our version has no snickers, no doodles, no snails, or noodles. It’s just a yummy, soft cookie.
Homemade butterscotch pudding is deliciously different from the little prepackaged cups your mom lovingly stowed in your lunchbox. Deeply flavorful, rich, and creamy, this pudding is oh-so-satisfying after any meal, especially a big lunch.
This recipe is easy to make and delicious for breakfast, brunch or a light dessert. If you are lucky enough to find fresh blueberries, they will transform this cake into a wonderful treat.
These light and nutty cookies are delightful with an afternoon cup of tea or crumbled on top of vanilla ice cream for dessert.
You’ll need an ice cream maker to churn out this rich and creamy maple-bourbon ice cream recipe. Serve it on its own or as an accompaniment to Sticky Pecan Pie, Bananas Foster or scooped over toasted banana bread. For best flavor and texture, refrigerate the base for at least 4 (and up to 12) hours before transferring to the ice cream maker.
This spiced pecan pie, adapted from Molly O’Neill, nestles spiced pecans and a rum and maple-infused custard in a flaky buttery crust. The result is a sweet, sticky and utterly decadent treat, perfect for the holiday table.
A nice change of pace from oven-fried potatoes, yuccas have a waxier texture than potatoes and are traditionally served with plenty of garlic.
This creamy roasted tomato soup uses a simple culinary trick: the power of rice. Hidden inside the roasted tomatoes, dotted with fresh seasonal green beans and flavored with robust fresh herbs, is a thickener of freshly cooked (slightly overcooked, really) rice, which, when pureed, becomes smooth and oh-so creamy. This recipes can be made year round if you use high-quality canned fire-roasted tomatoes; feel free to substitute any mild, seasonal green vegetable—from chayote to snap peas to zucchini—according to availability.
This Sicilian-inspired slaw is delightful when freshly tossed and even better the next day, after the cabbage has exuded its juices and all the flavors marry.
This colorful and refreshing dish is a creative way of turning two traditional Peruvian dishes into one. Palta rellena (stuffed avocado) is one of popular summer appetizers, usually filled with shrimp, tuna or any kind of salad. Solterito is an Andean salad from the Arequipa region, made with fresh cheese, tomato, fava beans, onions, and chili pepper.
These deliciously different quinoa-stuffed artichokes are inspired by Julia Child’s classic technique for preparing artichokes from her book, Mastering the Art of French Cooking. Of course, when she was writing her opus in France in the 1950s, this ancient South American grain was virtually unknown in the northern hemisphere and certainly not among practitioners of haute cuisine, but I like to think perhaps she would have approved of my modern adaptation.
These pickled winter vegetables are not your grandmother’s bread and butter pickles. They are tart and tangy, best eaten as part of a meal rather than straight out of the jar. Pickling is a great way to use up leftover winter vegetables to make room for the spring harvest.
Based on a classic Yucatan sauce called xnipek, this Mexican fruit salsa is tart, hot, and spunky. Pareve and dairy-free, it’s a perfect accompaniment to our Black Bean Stuffed Corn Gorditas, but it’s also great on a grilled or broiled fillet of white fish (tilapia, sole, or cod), or a skinless, boneless grilled chicken breast.
Naan is a thick flatbread enjoyed throughout the Indian subcontinent and western Asia. It can be leavened or unleavened, stuffed or plain. This one, a simple leavened bread that is lightly flavored with sesame, is pareve, vegetarian, and dairy-free—it’s a simple version of the traditional naan, which is often made with clarified butter or yogurt. This puffy, fun flatbread is perked up with a kiss of sesame oil and seeds that makes it a perfect accompaniment for an Indian-style vegan or meat-based meal.
This recipe is a modern take on dal, an Indian basic, with a seriously garlicky, sweet, tart, and hot bite. It’s a kissing cousin to the fiery hot vindaloo, the classic dish from the Indian province of Goa. You will have to raid a spice store, but the whole spices will keep well and are now available at well-stocked grocery stores or online—and it is oh-so worth it. This dish is best made several hours in advance, so the wonderfully flavorful spice mixture can marry with all the other ingredients; if you can, make it 12 hours, or even 2 days in advance. Pair it with our Sesame Naan, serve it over a bed of crispy romaine lettuce, add a dollop of a tart, creamy plain yogurt and you’ve got a memorable lunch or light supper that is thoroughly pareve, vegetarian and dairy free.