Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking… Continue reading Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Slow Cooker Spinach Artichoke Dip

1 10 ounce bag fresh spinach, roughly chopped 1 14 ounce can artichoke hearts, roughly chopped 1 8 ounce block cream cheese, cut into cubes 1 cup sour cream 1 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 4 cloves minced garlic salt and pepper to taste Add all ingredients to a small crock… Continue reading Slow Cooker Spinach Artichoke Dip

Cocktail Meatball Ideas

Classic Grape Jelly Meatballs 16 ounces grape jelly 16 ounces heinz chili sauce 32 ounces frozen meatballs Mix grape jelly and chili sauce in mixing bowl until well combined, then stir in frozen meatballs until well coated. Add to slow cooker and cook on low for 3-4 hours. Notes: HOW TO MAKE GRAPE JELLY MEATBALLS… Continue reading Cocktail Meatball Ideas

Cocktail Kielbasa Ideas

Kielbasa with Plum Mustard 2 (14 ounces) packages turkey kielbasa + 1 tablespoon olive oil 1 jar (18 ounces) red plum jam 1/4 cup Dijon mustard Add olive oil to a large skillet and heat over medium. While pan is heating up, cut kielbasa into 1/4-inch medallions and add to pan when oil is hot.… Continue reading Cocktail Kielbasa Ideas

Apricot Ribbon Butter Cookies (Easier Version Using Jam)

Butter cookies: 8 oz butter room temp 5 oz sugar 1 egg 3 Tbs heavy cream 1 Tbs vanilla 14 oz flour pinch salt 6 Tbs apricot jelly Almond drizzle: 4 oz powdered sugar 1 1/2 Tbs cream 1/4 tsp almond extract Beat the butter and sugar in a large bowl until light and fluffy.… Continue reading Apricot Ribbon Butter Cookies (Easier Version Using Jam)

Roasted Salmon With Miso Cream

1 (2 3/4-pound) whole salmon fillet (skin on or off), patted dry if needed Coarse sea or kosher salt 1/4 teaspoon ichimi togarashi or ground cayenne 1 cup crème fraîche or sour cream (8 ounces) 2 tablespoons shiro (white) miso (see Tip) 2 teaspoons turbinado or other coarse raw sugar (optional) 2 limes 1 tablespoon… Continue reading Roasted Salmon With Miso Cream

Roast Beef Tenderloin

1 whole (4-pound) beef tenderloin, peeled (trimmed) and tied (see Tip) 2 tablespoons unsalted butter, melted and cooled 1 tablespoon soy sauce 2 teaspoons Worcestershire sauce 1 teaspoon granulated sugar Coarse sea or kosher salt and coarsely ground black pepper Chopped parsley, for serving (optional) Horseradish sauce (see next recipe) for serving Take the beef… Continue reading Roast Beef Tenderloin

Loaded Potato Waffles

1 pound thin-cut bacon 3 pounds frozen hash browns, thawed 12 ounces sharp cheddar cheese, coarsely shredded (3 cups) 3 large eggs 1/3 cup all-purpose flour 1/3 cup sliced scallions, white and light green parts only, plus more for serving 1/4 cup (1/2 stick) unsalted butter, melted 2 teaspoons baking powder 1 teaspoon fine salt… Continue reading Loaded Potato Waffles

Ham and Cheese Quick Bread

Butter or nonstick baker’s spray, for the pan 2 cups/272 grams all-purpose flour 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1/2 teaspoon red pepper flakes (or to taste) 2 large eggs, at room temperature 1 large egg white, at room temperature 1/2 cup whole milk, at room temperature 1/4 cup olive oil 2… Continue reading Ham and Cheese Quick Bread

Persimmon and Pomegranate Salad

6 Fuyu persimmons Salt and black pepper 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 1/2 cup pomegranate seeds (from 1 medium pomegranate) 2 tablespoons pomegranate juice Mint leaves, for garnish Peel persimmons with a vegetable peeler. Cut lengthwise into ½-inch wedges or ¼-inch slices and place in a bowl. Season lightly with salt… Continue reading Persimmon and Pomegranate Salad

Pomegranate-Glazed Baby Beets

2 1/2 pounds baby beets with greens (1 1/2 pounds trimmed), root ends intact and all but 1 inch of stems removed 2 tablespoons unsalted butter 1 cup pomegranate juice 1 tablespoon sugar, or to taste Salt Preheat the oven to 350 degrees. Have a rimmed baking sheet and a pair of food-safe gloves at… Continue reading Pomegranate-Glazed Baby Beets

Brussels Sprouts With Walnuts and Pomegranate

1 1/2 pounds brussels sprouts, trimmed and halved 3 tablespoons olive oil Kosher salt and black pepper 1/4 cup roughly chopped walnuts 2 tablespoons pomegranate seeds, plus more to taste Pomegranate molasses, for drizzling (optional) Flaky salt, to serve Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive… Continue reading Brussels Sprouts With Walnuts and Pomegranate

Crushed Sour Cream Potatoes

4 pounds small, creamy potatoes, no larger than a golf ball, such as gold creamer Kosher salt and freshly ground black pepper 2 cups heavy cream 6 large garlic cloves, crushed 4 tablespoons unsalted butter 1 cup sour cream, plus more for serving 1/2 cup finely chopped chives 1/3 cup coarsely chopped dill Cook potatoes… Continue reading Crushed Sour Cream Potatoes

Beet Salad With Coriander-Yogurt Dressing

1 (15 1/2 ounce) can chickpeas, drained and rinsed Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3 tablespoons olive oil 1 orange 1/4 cup full-fat Greek yogurt 3 tablespoons rice vinegar 2 pounds cooked whole red or golden beets (store-bought or homemade), peeled and cut into 1/2-inch-thick rounds 3 cups baby… Continue reading Beet Salad With Coriander-Yogurt Dressing