Ingredients
Dough
- 1¼ cups (156 g) all-purpose flour
- ½ tsp. baking powder
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 large egg
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. plain whole-milk Greek yogurt
Filling
- 1 cup basmati rice
- 2 lb. frozen chopped spinach, thawed
- 4 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. chilled unsalted butter, plus 4 Tbsp. melted
- 2 medium leeks, white and pale green parts only, thinly sliced
- 2 tsp. Diamond Crystal or 1. tsp. Morton kosher salt, plus more
Zest and juice of 1 lemon - 7 oz. feta, crumbled
- ½ cup (packed) coarsely chopped dill, plus sprigs for decorating
- ⅓ cup golden raisins, plus more for decorating
- ⅓ cup sliced almonds, plus more for decorating
- Freshly ground pepper
- All-purpose flour (for surface)
- 1 garlic clove, finely grated
- 1 cup plain whole-milk Greek yogurt
Directions
DOUGH
Whisk flour, baking powder, and salt in a large bowl. Make a well in the center and add egg, oil, and yogurt. Blend with a fork, then gradually incorporate dry ingredients, mixing until combined and a shaggy dough forms. Knead dough in bowl to bring together, then transfer to a surface and knead until cohesive and smooth, about 3 minutes. Wrap dough in plastic and set aside at room temperature while you make the pilaf.
FILLING AND ASSEMBLY
Place a rack in middle of oven; preheat to 400°. Rinse rice in a fine-mesh sieve under cold water until water runs clear; drain and transfer to a small bowl. Drain spinach in sieve, pressing to expel as much liquid as possible. Transfer to a kitchen towel and squeeze over sink to expel any remaining liquid. Place spinach in a separate small bowl; reserve kitchen towel.
Heat 2 Tbsp. oil and 2 Tbsp. chilled butter in a large Dutch oven or other heavy pot over medium-high. Cook leeks, stirring occasionally, until softened and becoming browned and crisp in spots, 5–7 minutes. Add rice and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, stirring, until grains are translucent around edges, about 1 minute. Pour in 1¼ cups plus 2 Tbsp. water; stir to combine. Bring to a boil, then reduce heat to low. Cover with a lid and cook 12 minutes.
Remove pot from heat, uncover, and scatter spinach over rice. Cover pot with reserved kitchen towel, then with lid; let sit 5 minutes. Fluff rice gently with a fork and mix to distribute spinach. Stir in lemon zest and juice, feta, ½ cup dill, ⅓ cup raisins, ⅓ cup almonds, and remaining 2 Tbsp. oil. Season with pepper and more salt. Let cool slightly.
Roll out dough on a lightly floured surface to a 14″ round. (Dough will be very thin but quite elastic and malleable.) Brush bottom and sides of a 9″-diameter cake pan with some melted butter. Decorate bottom of pan as desired with dill sprigs, raisins, and almonds. Transfer dough to pan. Lift edges and allow dough to slump down into pan, letting excess hang over sides; press dough into bottom and sides of pan.
Spoon filling into pan and spread into an even layer. Tugging dough gently (a bit like stretching pizza dough), fold edges up and over filling, overlapping slightly in the center (it’s okay if dough doesn’t quite cover filling; no one will see the gap once the pie is turned out onto a plate). Brush dough with more melted butter to help seal.
Cover pan with foil and crimp lightly around edges. Bake pie 20 minutes. Remove foil and continue to bake until crust is golden brown, 23–26 minutes more. Let cool 5 minutes, then invert pie onto a cake stand or large plate.
Combine garlic and yogurt in a small bowl. Thin with water to a pourable consistency; season with salt.
Cut pie into wedges with a serrated knife and serve with yogurt sauce for drizzling over.
Ingredients
- 3 pounds bone-in beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
Directions
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Ingredients
- 2¼ cups (216 g) almond flour or almond meal
- 1 tsp. baking soda
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- 1 tsp. finely grated lemon zest
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 3 Tbsp. plus ½ cup raspberry jam
- 2 large egg whites, room temperature
- ⅓ cup (67 g) granulated sugar
- ½ cup plus ⅓ cup (92 g total) powdered sugar
- 1 cup (28 g) freeze-dried raspberries
Directions
- Whisk almond flour, baking soda, and salt in a medium bowl to combine. Set dry ingredients aside. Stir lemon zest, vanilla extract, almond extract, and 3 Tbsp. jam in a small bowl until combined and smooth. Set jam mixture aside.
- Using an electric mixer on medium-low speed, beat egg whites in a large non-plastic bowl until frothy, about 20 seconds. Increase speed to medium-high and continue to beat until foamy and opaque, about 30 seconds. Beating constantly, add granulated sugar in a slow, steady stream. Once all of the sugar has been added, increase speed to high and continue to beat just until stiff peaks form and meringue is dense and glossy.
- Add reserved dry ingredients to meringue and gently fold in with a rubber spatula to combine. Scrape in reserved jam mixture and fold until evenly mixed and a stiff, tacky dough forms. (The baking soda will react with the acidity in the jam and turn the batter grayish. Don’t be alarmed; this is normal.) Cover bowl and chill dough until cold and slightly firm, 1–1. hours.
- Scoop out a rounded tablespoonful of dough from bowl and roll it between your palms to form a smooth sphere. Place on a parchment-lined baking sheet. (If the dough sticks to your palms, dampen them lightly with a little water.) Repeat with remaining dough. You should have about 22 total. Chill dough balls in freezer, uncovered, until cold and no longer tacky to the touch (they should not be frozen solid), about 30 minutes.
- Place a rack in middle of oven; preheat to 325°. Place ½ cup (55 g) powdered sugar in a small bowl (sift into bowl if it’s lumpy). Remove dough balls from freezer and, working one at a time, toss in powdered sugar until generously and completely coated. Place on another parchment-lined baking sheet, spacing 2” apart. (You should be able to fit all the dough balls on the same baking sheet; they will spread only a little when they bake.)
- Bake cookies, rotating baking sheet front to back after 10 minutes, until surfaces are crinkled and edges are golden brown, 12–15 minutes. Remove from oven and press the end of the handle of a wooden spoon straight down into the center of each cookie, wiggling slightly, to make a divot (be careful not to press all the way through). Let cookies cool on baking sheet, then carefully peel away from parchment paper and transfer to a wire rack.
- Place freeze-dried raspberries in a small resealable plastic bag, press out all of the air, and seal. Using a rolling pin, meat mallet, or heavy saucepan, crush raspberries to a fine powder. Add remaining ⅓ cup (37 g) powdered sugar to bag, seal again, and shake to combine. Transfer raspberry sugar to a fine-mesh sieve and shake over cookies to coat. (Sift any remaining raspberry sugar into an airtight container. Cover and store at room temperature for another use; discard any larger pieces left behind in the sieve.)
- Heat remaining ½ cup jam in a small saucepan over medium-low, whisking occasionally, just until fluid (or, heat jam in 20-second bursts in a microwave-safe bowl in a microwave). Remove from heat and, using a teaspoon, fill divot in each cookie with warm jam. Let cookies sit until jam is mostly set, 15–20 minutes.
DO AHEAD: Cookies can be assembled 3 days ahead. (The jam will cause the cookies to soften over time, but they will still be delicious.) Stack in an airtight container, separating layers with sheets of parchment paper. Store at room temperature.
Ingredients
- 1¼ cups oat flour
- 1 cup almond flour
- ⅓ cup unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 stick unsalted butter, at room temperature
- ½ cup sugar
- 1 large egg
- 1 teaspoon almond extract
- Green nonpareils, for decorating
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350˚. Whisk both flours, the cocoa powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and almond extract and beat until combined. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Working in batches, fill a cookie press with dough according to the manufacturer’s instructions. Press cookies 1½ inches apart onto 2 unlined baking sheets. Decorate with nonpareils. Bake, switching the pans halfway through, until the cookies are set, about 12 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.
Ingredients
For the pastry
- 1½ cups all-purpose flour, plus more for dusting
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon baking powder
- Pinch of paprika
- 1 stick cold unsalted butter, cut into pieces
- 2 to 3 tablespoons ice water
- 2 tablespoons heavy cream, for brushing
For the stock
- 3 live lobsters (about 1½ pounds each)
- Kosher salt
- 4 tablespoons unsalted butter
- 1 small onion, roughly chopped
- 2 carrots, roughly chopped
- 2 stalks celery, sliced
- 3 tablespoons tomato paste
- ¼ cup brandy
- ½ cup dry white wine or dry prosecco
- 4 to 6 sprigs parsley, torn in half
- 2 bay leaves
- 1 teaspoon whole black peppercorns
For the pot pie
- 5 tablespoons unsalted butter
- 2 shallots, chopped
- 2 cloves garlic, finely chopped
- 1 pound Yukon Gold potatoes, peeled and chopped
- Kosher salt and freshly ground pepper
- 1 carrot, chopped
- 1 stalk celery, chopped
- ½ cup heavy cream, plus more if needed
- 1 cup frozen peas
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh chives, plus more for topping
- 1 tablespoon chopped fresh tarragon
Directions
- Make the pastry: Whisk the flour, salt, sugar, baking powder and paprika in a large bowl. Add the butter and work it in with your fingers until it is in pea-size pieces. Sprinkle in 2 tablespoons ice water and toss with your fingers. Gradually mix in up to 1 more tablespoon ice water until the dough holds together when pinched. Wrap in plastic wrap, flatten into a disk and refrigerate until firm, at least 2 hours or up to 1 day.
- Make the stock: To kill the lobsters, place the tip of a chef’s knife between the eyes of each lobster and quickly plunge it in (this is the most humane method). Twist off the tail and claws. Put the bodies in one bowl and the tails and claws in another.
- Bring a large saucepan of water to a boil and season generously with salt. Roughly chop the lobster bodies. Heat the butter in a separate large wide pot over mediumhigh heat, then add the chopped lobster bodies. Cook, stirring, until bright red, about 5 minutes. Add the onion, carrots and celery; cook until softened, 3 to 5 minutes. Add the tomato paste and stir well to coat. Carefully add the brandy, scraping up any bits from the bottom of the pot, and cook until evaporated. Add the wine and cook until reduced by half. Add just enough water to cover the lobster (5 to 6 cups); add the parsley, bay leaves and peppercorns. Bring to a simmer and cook 1 hour. Strain the stock through a colander and discard the large pieces, then strain again through a fine-mesh sieve to catch any shell bits (you should have about 3 cups stock).
- Meanwhile, add the lobster tails and claws to the boiling water and cook until the shells are bright and the meat is mostly cooked through, 5 to 6 minutes. Transfer to a large bowl of ice water to cool. Remove the meat from the shells, chop into bite-size pieces and refrigerate.
- While the stock simmers, bake the pastry: Preheat the oven to 400˚. On a lightly floured surface, roll out the dough into a 10½- to 11-inch round, about ⅜ inch thick. Trim the edges, brush with the heavy cream and cut into 12 wedges. Arrange on an ungreased baking sheet and bake until browned, 20 to 25 minutes. Let cool.
- Make the pot pie: Heat 4 tablespoons butter in a large pot over medium heat. Add the shallots and garlic and cook until softened, 3 minutes. Add the potatoes and a pinch each of salt and pepper. Cook until beginning to soften, 3 minutes. Stir in the carrot and celery, add the prepared lobster stock and bring to a simmer. Cook until the potatoes are tender and the stock has thickened, 12 to 15 minutes. Add the heavy cream and peas and simmer until the cream has thickened slightly, about 5 minutes. Mash the remaining 1 tablespoon butter with the flour until well combined, then add to the broth, stirring to thicken. Stir in the lobster meat, chives and tarragon and cook just until the lobster is heated through, 1 to 2 minutes. Season with salt and pepper and add a splash of heavy cream if the mixture is too thick.
- Divide the pot pie mixture among bowls and top with more chives. Add 2 triangles of pastry to each dish.
Ingredients
For the cake
- 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 cup boiling water
For the frosting
- 4 cups confectioners’ sugar
- 1 8-ounce package cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1 tablespoon pure vanilla extract
- Ground cinnamon, for dusting
Directions
- Preheat the oven to 350˚ and line two 12-cup muffin pans with cupcake liners.
- Make the cupcakes: Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Beat in the eggs one at a time, then beat in the molasses, scraping down the bowl.
- Sift the flour, spices and salt into a medium bowl; add to the butter mixture and beat until just combined. Combine the baking soda and boiling water in a small bowl, then fold into the batter (it will be runny). Divide among the muffin cups. Bake until a toothpick comes out clean or with crumbs, about 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese, butter and vanilla in a large bowl with a mixer on low speed until incorporated. Increase the speed to medium high and beat until smooth. Spread or pipe on the cupcakes. Dust with cinnamon.
Ingredients
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 4 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste, at room temperature
- 1 egg, lightly beaten
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
- Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
- Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
- Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
- Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
- Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
- Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Ingredients
- 1½ packages active dry yeast (about 3½ teaspoons)
- 1 tablespoon plus ½ cup sugar
- ½ cup vegetable oil, more for greasing bowl
- 5 large eggs
- 1 tablespoon salt
- 8 to 8½cups all-purpose flour
- Poppy or sesame seeds for sprinkling
Directions
- In a large bowl, dissolve yeast and 1 tablespoon sugar in 1¾ cups lukewarm water.
- Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a mixer with a dough hook for both mixing and kneading.)
- Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.
- To make a 6-braid challah, either straight or circular, take half the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1½ inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make a second loaf the same way. Place braided loaves on a greased cookie sheet with at least 2 inches in between.
- Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.
- If baking immediately, preheat oven to 375 degrees and brush loaves again. If freezing, remove from freezer 5 hours before baking. Then dip your index finger in the egg wash, then into poppy or sesame seeds and then onto a mound of bread. Continue until bread is decorated with seeds.
- Bake in middle of oven for 35 to 40 minutes, or until golden. Cool loaves on a rack.
Ingredients
- 3/4 cup shortening
- 1 cup packed light brown sugar
- 1 large egg
- 1/4 cup molasses
- 2-1/4 cups all-purpose flour
- 3 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar
Filling
- 3 ounces cream cheese, softened
- 1/3 cup butter, softened
- 2 teaspoons lemon extract
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
- Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight.
- Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool.
- Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Ingredients
- 1/2 large butternut squash
- 1 cup carrot , cut into rounds
- 1/2 large yellow onion , cut into thick slices
- 3 garlic cloves
- 1 Tablespoon olive oil
- salt , to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2 sprigs fresh thyme
- 2 Tablespoons butter
- 2-3 cups chicken broth (adjust to the soup consistency)
- Bread croutons , to serve (optional)
Directions
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
- Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
- Add the carrots, onions, and cloves to the same tray.
- Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
- Place it in the oven and roast for 1 hour until the veggies are soft and tender.
- Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.
- Using an immersion blender, puree the soup until smooth and creamy. If the soup consistency is thick add some more broth to make it a little thin.
- Serve the butternut squash soup while it is still warm with bread croutons on top.
