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Deliciously Ella’s Chana Masala

Try this recipe for Chana Masala from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family.  Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra…

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Deliciously Ella’s Tomato & Eggplant Bake

Try this recipe for Tomato & Eggplant Bake from Deliciously Ella‘s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family.  This is one of my favorite recipes in the book; it’s really very special and I’d recommend you all trying it as…

Recipes

Deliciously Ella’s Chile & Ginger Pho

Try this recipe for Chile & Ginger Pho from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family.  This is a simplified version of the classic pho recipe, which means you can have dinner on the table in…

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Smitten Kitchen’s Beefsteak Skirt Steak Salad

Try this recipe for Beefsteak Skirt Steak Salad With Blue Cheese & Parsley Basil Vinaigrette from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites.  This is the skirt-steak salad to eat as long as the tomatoes last. Here, I like to celebrate the beefsteak tomato’s heftiness, not…

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Smitten Kitchen’s Chocolate Peanut Butter Icebox Cake

Try this recipe for Chocolate Peanut Butter Icebox Cake from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites.  Homemade wafers, freshly baked and aromatic with good cocoa, butter, and a kiss of vanilla, taste a gazillion times better [than store-bought]. This whipped cream is terrifically peanut buttery with…

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Smitten Kitchen’s Flipped Crispy Egg Taco With Singed Greens

Try this Flipped Crispy Egg Taco With Singed Greens recipe from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites.  The greens are singed in a smoking-hot skillet for about 30 seconds, until they just start to crisp and collapse; the egg is fried until bubbling and crisp,…

Food

Ottolenghi’s Mont Blanc Tarts

Try this recipe for Mont Blanc tarts from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all…

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Ottolenghi’s Chocolate, Banana And Pecan Cookies

Try this recipe for Chocolate, Banana And Pecan Cookies from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi. The secret here is to slightly underbake the cookies, which keeps them soft and fudgy. It’s for this reason that they’ve never become a feature in the shops, particularly in the…

Food

Ottolenghi’s Cinnamon Pavlova, Praline Cream And Fresh Figs

Try this recipe for a Cinnamon Pavlova, Praline Cream and Fresh Figs from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey…

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Maple Chili Broccoli

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Pumpkin Pudding With Toasted Meringue

This recipe, including the meringue, can be made the day ahead and stored in the fridge. If you have a kitchen torch, skip the broiling step and use torch to toast meringues instead.

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Caramelized Onion And Sourdough Stuffing

The aroma of the onions, carrots and celery cooking in butter takes me right back to times spent with my mom in her kitchen while she made stuffing. The best. Keep tasting the stuffing as you go, adding more seasonings as needed.

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Brown Butter Mashed Potatoes With Fried Sage

Four pounds of potatoes may seem like a lot, but these are so good you’ll be glad to have seconds. For extra-smooth potatoes, put them through a ricer after cooking, before adding butter and milk. When making brown butter, use a pot with a light-colored bottom so it’s easier to…

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Kristen Eppich’s Best Turkey Gravy

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Sugar And Spice Dry-Brined Roast Turkey

This turkey recipe needs 14 hours in your fridge. That means juggling some fridge space, I know — but trust me, it’s worth it. I recommend leaving the brine on overnight, rinsing the turkey first thing in the morning, then returning it to the fridge to firm up the skin…