Falafel is rooted in a long tradition, and its devotees are protective of that tradition. At The Culinary Institute of America, students are encouraged to research the history of the falafel to ensure that their modern interpretations maintained the integrity of this ancient food. It is a dilemma they will face time and time again in their careers: respecting a traditional recipe while using their style and creativity to make it fresh and appealing to a new customer.
The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.)
My mother made Spritz cookies every Christmas for as long as I can remember. She always made the simple butter cookies in both chocolate and vanilla and we decorated them with colored sugar sprinkles. My favorite shape was the poinsettia, because you could eat the cookie, one petal at a time.
This dish is assembled much like a quiche, so the components should look familiar. The tart dough can be made weeks ahead and frozen — you can even roll it and freeze it in the pan, so you don’t have to clean up stray flour the week of your party. The filling is a simple egg custard, layered with caramelized onions.
Short ribs can be butchered three ways: English, flanken or boneless. In English style, the ribs are cut parallel to the bone, with one bone per cut. In flanken style — which originated with the Jews of Eastern Europe — the ribs are cut across the bone. With English style, you get relatively uniform chunks of beef. With flanken style, you get a sauce with more body and flavor because the cut bones enrich it.
Don’t over-salt the Brussels sprouts because the anchovies add salt to the dressing. You can always add a pinch of salt to the final tossed salad if you want.
“To serve dips in a stylish and secure way, use removable self-adhesive Velcro dots to attach a bowl to the middle of a platter; then surround it with chips or crudites,” she says. “It won’t slip when you’re passing it around, and it’s a great way to use your favorite pieces together.”
This year’s crop of about 194,000 barrels of cranberries puts the apple-giant state fifth in the U.S., according to federal estimates. Wisconsin and Massachusetts produce the bulk of the crop.
At that level of sugar, the pavlova becomes less flowy, and more airy and crisp, almost styrofoam-y. Two of my kids actually preferred this version! Most of us felt like a little extra sugar was worth the nutritional profile impact, and so I’ll share that version — with 4 teaspoons of sugar per egg white, or 1/4 cup sugar to 3 egg whites as the recipe is written. Still, a dessert victory if you ask me.