Basically, these are blintzes in wonton wrappers. The filling consists of ricotta, cream cheese, an egg, sugar and spritzes of lemon and vanilla, all combined with almond paste. If anyone in your home is allergic to nuts, just leave out the almond paste.
Acorn squash is a cousin to a wide range of hard-skinned squashes like butternut, pumpkin, kabocha and hubbard. Each has its own unique qualities and uses, but the acorn stands out.
A few years back, after cooking a turkey curry, I learned the hard way never to mess with the traditional roasted turkey, the star of the show. Since then my contribution is always to spice up the sides, quite literally. This year I’ve narrowed my focus to cranberries.
My oldest daughter is also a fan. Valentine is also gluten intolerant. For several years, I simply made my holiday dressing with dried gluten-free bread cubes, but we wanted other options that didn’t involve fussing with gluten-free breads whose texture can be unpredictable in a dressing recipe. This Wild Rice Holiday Stovetop Dressing fits the bill.
We were taught in cooking school that your sauce will only be as good as the liquid you add to it. In the case of turkey gravy, that would be turkey broth. What can be done to amp up its flavor?
The “Green Genie” spread, as my sister and I refer to it, is a garlicky pureed artichoke spread colored with curly green parsley that gives it a fresh clean flavor rich with garlic, lemon zest, pistachios and good olive oil. It is neutral enough to go with most of your sandwich fillings and enhance their flavor. It is also a great topping for crackers and if you keep it on hand, it’s an easy appetizer before dinner.
A simple, quick sautéed fish recipe comes to the rescue! It’s a classic saute plus pan-sauce method that is more blueprint than recipe: Sauté the fish and remove from the pan, add in some veggies and aromatics and cook until tender, deglaze the pan with broth, wine, or other liquid and then add finishing touches, such as whisking in a pat of butter or adding chopped fresh herbs.
Sundried tomatoes were all the rage years ago, and then they faded out of fashion, but it seems a shame to turn your back on a great ingredient just because it was a little overexposed for a while. If you can find real sundried tomatoes — which won’t be hard little dried-up disks but rather pliant, brick-red, chewy bites — then that will make all the difference. Look for them in a store that sells good Italian ingredients. Oil-packed sundried tomatoes can also be used, but use paper towels to blot excess oil before chopping them.
Proponents claimed bulletproof coffee helped them lose weight (I was skeptical), and it gave them more energy (wasn’t that the point of caffeine?). And then I tried it: it was downright delicious; lusciously creamy. Why didn’t the PR folks lead with that?