This homemade red wine cranberry sauce with orange zest and cinnamon has become a staple on the Thanksgiving table. It’s a delicious twist on traditional cranberry sauce, and it’s a touch less sweet than classic cranberry sauce recipes, too . My sister Lindsey LOVES cranberry sauce. And by LOVES I mean she enjoys a little turkey and stuffing with her cranberry sauce. When I think of Thanksgiving, I think of Lindsey mounding cranberry sauce onto every food group on her plate....

Last month, while flipping through Moosewood Restaurant Simple Summers for hints on baking tofu , I came across a recipe for sauce Niçoise I had apparently made years ago—a scribble in the margin read, “Delicious!!!!” I revisited the recipe shortly thereafter and was pleased to discover all of those exclamation marks were not unwarranted. What’s more, after a teensy bit of prep—halving a cup’s worth of cherry tomatoes, mincing a clove of garlic, and coarsely chopping olives and parsley—the sauce comes together in about 5 minutes, which means this could be on your dinner table tonight....

This duck breast recipe comes together so quickly, looks so beautiful, and is so tasty: perfectly crisp skin and flesh medium-rare. The sauce is restaurant caliber. Date night at home? Open a bottle of wine and start cooking! Several weeks ago, I had dinner at Otway in Brooklyn. Chef Claire Welle prepared a fall meal in collaboration with Le Creuset and Cherry Bombe in anticipation of the now-released Le Creuset Cookbook and tableware collection ....

If you love Korean food, you no doubt know japchae, the dish made with those glassy, translucent noodles, tangled with lots of vegetables, mushrooms, and meat. Along with kimchi and bulgogi, it’s one of the most well-known Korean dishes, one I look forward to anytime I find myself in a Korean restaurant. Until about a month ago, I never would have considered making japchae at home. It seemed too exotic, an endeavor that would require a trip to the Asian market, only to potentially return with the wrong ingredients (or the right ones, only to mess it up anyway)....

Made with only three ingredients, these sugared cranberries are so festive for the holiday season. Garnish your cheese boards with them; decorate your tables with them; wrap them up in jars and gift them to your friends. So easy, so pretty! About this time last year, I demoed how to make cheese sticks and candied pepitas , at the Vischer Ferry General Store . It was “Charcuterie Night,” and during the class, with our freshly made cheese sticks and pepitas, we assembled a small charcuterie board together....

This bok choy salad recipe has become an early summer staple when the bok choy begins arriving in our farm share. The dressing has that salty-sweet dynamic, which the slightly bitter bok choy welcomes. The sesame-almond crunch is addictive ! Last summer I learned that Swiss chard, like kale, can be eaten raw and is especially delicious with a lemony dressing and toasted garlic breadcrumbs . You would think this revelation would have opened my mind and inspired experiments with other greens I had assigned to the cook-only category....

I will consider this post a success if, by the end, one of two things happens: You feel inspired to tackle Moroccan cooking, immediately buy a tagine, preserve and then purée a batch of lemons, find a source for ras-el-hanout , and, in the short term at least, join me on a tagine-making bender, throwing any and everything possible into your new favorite kitchen tool. You move to Schenectady so you, as I, have a Moroccan pantry in your backyard, a supply of Aneesa’s ras-el-hanout , preseved lemons, tomato jam, parsley chermoula, all of which make throwing together a Moroccan feast as effortless as popping a frozen pizza in the oven....

This gluten-free peasant bread has such a nice texture — soft and spongy, light and moist — and moreover, when sliced, the pieces hold their shape. Bread lovers, even those not adhering to a gluten-free diet, rave about the texture and flavor of this bread . This recipe comes from my cookbook, Bread Toast Crumbs ! For the past year, the most frequent question asked on this blog is this: Can the peasant bread be made gluten-free?...

Last weekend, in an effort to make use of the many pounds of potatoes gathering on my counter, I made a recipe that had caught my eye about this time of year last fall: The New York Times Cheesy Hasselback Potato Gratin , a stunning assembly of cascading crispy-tipped, herb-flecked, cheese-encrusted potatoes. I made the mistake of not reading the recipe before beginning, and halfway through grating the Gruyère, I realized the gratin would need to cook for 90 minutes....

These cheese danishes, a Nigella Lawson recipe, are made with a food processor dough and a lemon zest-scented ricotta cheese filling. The food processor allows the cheese danish pastry dough to come together in seconds. The dough is flaky and buttery and combined with the lemony ricotta filling, it’s consistently one of the most delicious breakfast pastries I turn out of my kitchen. Truly restaurant worthy. You know what I hate?...

The secret to a juicy, well-seasoned and beautifully bronzed bird? A dry brine! It’s so simple. Find step-by-step instructions below for dry brining and roasting your holiday turkey! Let’s get straight to it! This simple method for dry brining calls for salt alone — 1 teaspoon of kosher salt per pound — as opposed to salt and sugar or salt, sugar, and additional spices. And the roasted method is similarly simple: brush the bird with melted butter, season lightly with salt and pepper; then roast until done....

The batter for these 5-ingredient buckwheat crepes comes together in one minute in a blender and does not require resting before use. Lacy-textured and nutty in flavor, these gluten-free buckwheat crepes are so tasty and surprisingly easy to make, too! I have been wanting to learn how to make buckwheat crepes since returning from Paris nearly 7 years ago. But having only had partial success with traditional crepes over the years, I felt intimidated by the idea of making them with buckwheat flour, which is gluten-free, and which I worried might require even more finesse to get right....

My baby bro is really funny. Last month when he came to visit, I fixed him some breakfast, a bowl of oatmeal with cinnamon and sliced banana, my favorite way to start the morning. I took a risk making him oatmeal — I knew that. I mean, it’s hard to compete with my mother who whips up plates of fried egg sandwiches on toasted homemade bread, slides them under her favorite child’s nose just minutes after he lounges into the kitchen mid-morning, not uttering a word but like some sort of magical magnet drawing cups of freshly brewed coffee and hot breakfast his way....

I have been meaning to post this birthday cake recipe for years. These photos, in fact, are from October 2016. I retrieved them from an external hard drive, edited them, then found another folder containing all the photos I had already edited but long forgotten about… good use of time. Argh! What is a good use of time is that spent making this cake, which comes together very quickly, is very forgiving, and is always well received by adults and children alike....

A few weeks ago at nearby Spoon and Whisk , I spent the evening watching Chef Ben churn out calzones, stromboli, Chicago-style deep-dish pies, and, my favorite, ballooned and blistered Neapolitan pizzas. Of all the delicious bites I tasted that evening, the very last may have been my favorite, a thin-crust pizza topped with tomato sauce, mozzarella, and sausage. This may sound underwhelming on its own, and it may have been had Chef Ben not sprinkled the blazing hot pizza with finely shaved pickled vegetables, a sharp mix that instantly brightened an otherwise ordinary combination....

This double chocolate cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty. When assembled into layers with chocolate ganache slathered in between, as the original recipe instructs, this cake becomes the perfect birthday finale for any chocolate lover; when topped with black velvet icing, as pictured here, this cake becomes an elegant dessert, a perfect treat to enjoy with morning coffee or afternoon espresso. Why Is This Cake So Good?...