Mini Apple Tartes Tatin

Mini Apple Tartes Tatin

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized apple tart. If you have large apples (or like large desserts), make this in a jumbo muffin tin; you’ll need more puff pastry, but everything else remains the same. —Julia Moskin

Yield: 6 servings

1 cup/200 grams granulated sugar

1 teaspoon light corn syrup

4 tablespoons/55 grams unsalted butter (½ stick), cut into 1-inch pieces

3 medium Granny Smith or other tart, firm apples, peeled

8 ounces/225 grams puff pastry, preferably all-butter, thawed in the refrigerator

Place ¼ cup water in a medium saucepan over low heat. Add sugar and corn syrup, increase heat to high, and cook, swirling the pan occasionally, until the mixture caramelizes into a deep amber brown, 7 to 10 minutes. Once it starts turning brown, swirl often and keep a close eye on it.

Remove from the heat, and whisk in butter until melted and smooth. Divide among six 4-to 6-ounce ramekins, or among the cups of a nonstick 6-muffin tin.

Cut the apples in half from top to bottom. Use a melon baller or the tip of a knife to core the apple halves. Trim off any remaining peels and stems, and cut around the edges so each apple half is about the same diameter as each ramekin. Place the apple halves face down on a work surface, then slice into ½-inch-thick pieces, keeping the slices together so the shape of the apple half stays intact. Tuck each apple half into a ramekin or cup, with the flat side facing up and the curved back nestling into the caramel.

Heat oven to 400 degrees. On a floured surface, roll out or unfold the pastry and prick all over with a fork. Using a biscuit cutter or a knife, cut out six pastry rounds that are slightly larger than the ramekins (about ½ inch of dough all the way around). Keep pastry rounds chilled until ready to use.

Place the pastry rounds on top of the ramekins or cups. Working your way around, use forefingers and thumbs to turn the pastry edges up and away from the apples, as if making a little round stand for each tart. Crimp the edges a bit. Tuck the pastry rounds slightly down into the ramekins; do not seal. Place the ramekins or muffin tin on a baking sheet lined with a nonstick liner or parchment paper.

Bake for 15 minutes, then lower the oven temperature to 375 degrees and bake until the puff pastry is golden brown, the apples are fork-tender but not mushy, and the caramel is thick and bubbling, about 10 minutes more depending on the apples. To test, after 10 minutes, remove from the oven and slip a fork into one tart. The apples should be cooked through. Let cool in the ramekins or cups for at least 1 hour, to allow the apples to absorb the caramel.

When ready to serve, heat oven to 350 degrees. Reheat the tarts for 3 minutes (to soften the caramel) before inverting onto individual dishes. If using a muffin tin, cover the tin with a baking sheet and use both hands to flip the pans over, so the tarts fall out onto the baking sheet. Don’t worry if some of the caramel runs out.

Tip: You can bake up to 12 hours in advance and let cool completely in the baking pans. When ready to serve, reheat in a 325-degree oven for 5 to 7 minutes, or until the caramel is melted.

I have made this three times lately with apples and then pears. Using individual small cut puff pastry squares from Lidle. They are delicious and can easily be reheated in the oven. Addictively good. I’ve baked them in muffin tins and custard ramekins both work well. They look gorgeous too. Don’t be afraid they are easier than you think once you get the hang of them!!

Amazing! This was a hit for Thanksgiving. We baked them in small ramekins with lids. Very easy to assemble and people love the presentation. Little do they know it's making your life easier making it this way. We used maple syrup instead of corn syrup.

What fun this was and easy and delicious. I reduced all ingredients by a third for the two of us. Two individual ramekins. Took only a half hour of prep, including swirling the caramel. Expect to make this again and again.

I used Agave syrup instead of corn syrup with nice results.

Turkey Pho

Turkey Pho

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Yield: 6 servings

2 medium yellow onions, halved and peeled

1 (4-inch) piece of fresh ginger (do not peel)

12 cups turkey or chicken stock, preferably homemade

¼ cup fish sauce, plus more to taste

1 star anise

2 tablespoons brown sugar

1 (1-pound) package dried rice vermicelli

12 ounces mung bean sprouts (about 3 cups)

1 small bunch Thai basil sprigs

3 jalapeños, stemmed and thinly sliced

2 to 3 limes, quartered, to taste

4 cups shredded cooked turkey (about 1 pound) 

Kosher salt, to taste

1½ cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)

1 cup thinly sliced scallions (about 1 bunch)

Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don’t have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into ½-inch coins.

In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.

In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.

Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.

Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.

Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.

Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

Turkey Silog (Garlic Fried Rice With Eggs)

Turkey Silog (Garlic Fried Rice With Eggs)

Silog, rice bathed in lots of garlic and crowned with a runny egg, is a hearty and essential part of any Filipino breakfast, and it comes together very quickly. For Chad and Chase Valencia, brothers and owners of the Filipino restaurant Lasa, in Los Angeles, the best time to make silog is the morning after Thanksgiving, when they top it with seared leftover turkey (or ham), and gravy to moisten the bits of rice. You're going to have to plan ahead for this recipe, as it’s best made with day-old rice; freshly made rice won't get as crisp in the pan. And don't be intimidated by the amount of garlic here — it all mellows out, while still providing a potent punch. Chad notes that this dish will work in almost any nonstick pan, except for a steel or aluminum-bottomed pan; you could even use a well-seasoned cast-iron pan or wok. —Priya Krishna

Yield: 4 servings

½ cup canola or other neutral oil, plus more as needed

8 to 12 garlic cloves, to taste, peeled and ends trimmed

Kosher salt

8 cups day-old cooked white jasmine rice

1 to 1½ cups leftover gravy (omit if using ham)

1½ pounds leftover turkey or ham, sliced ¼-inch thick

4eggs

Make the garlic fried rice: Heat a large nonstick pan (preferably 10 inches) over a medium-low flame, then add 6 tablespoons of the oil and garlic cloves. Season the cloves with a pinch of salt. Cook, turning the cloves occasionally, until they are brown and soft, 12 to 14 minutes.

Remove half the oil and half the garlic cloves from the pan and set aside in a small heat-proof bowl. Using a rubber spatula or the back of a wooden spoon, smash the remaining garlic in the pan to an almost rough paste. Before the smashed garlic turns golden, crank up the heat, add half the rice and spread to cover the surface of the pan. It will pop and sizzle — that’s good. Let sit for 30 seconds, then toss and mix the rice in the pan. Spread the rice out, then let sit again for another 30 seconds. Adjust the salt and transfer to a large plate. Lightly cover the plate with foil.

Wipe out the pan, add the reserved garlic cloves and their oil and repeat with remaining rice.

If using turkey and gravy, warm the gravy in a small saucepan over medium-low heat, stirring occasionally, until it’s hot.

Meanwhile, reheat the turkey (or ham): Wipe out the pan, return it to medium-high heat and add 1 tablespoon of oil. When the oil starts to smoke slightly, gently lay the meat in pan and sear until golden brown on both sides, about 2 minutes per side. (You may need to do this in batches, adding oil as needed.) Transfer to a plate and season with salt to taste. Cover with foil and wipe out the pan.

Return the pan to medium-low heat and add 1 tablespoon of oil. Break eggs into pan and cook just until egg whites are fully set but the yolks are still runny. Season with salt to taste.

To serve, place a few scoops of garlic fried rice on each plate. Layer seared turkey or ham slices on top of the rice. If you’re using turkey, sauce the meat with a few spoonfuls of gravy. Top each serving with a fried egg.

Pumpkin Bread With Brown Butter and Bourbon

Pumpkin Bread With Brown Butter and Bourbon

This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.

Yield: Two 8-inch loaves

½ cup (1 stick) unsalted butter

¼ cup bourbon (or use water or apple cider)

1 tablespoon vanilla 

1¾ cups pumpkin purée, homemade or canned (1 15-ounce can)

4 eggs 

½ cup olive or other oil (such as canola)

2 cups all-purpose flour

1 cup whole wheat flour

1¾ cups light brown sugar

1½ teaspoons baking soda

1 teaspoon fine sea salt

1 teaspoon ground cinnamon 

½ teaspoon ground ginger

½ teaspoon ground cardamom

Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.

In a large skillet, melt ½ cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)

In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the ⅔ cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.

In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.

Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

TIP:  I made this with applesauce instead of oil (the brown butter adds enough oily flavor on its own); it came out absolutely delicious. Fantastic recipe! Perfect fall treat.

This is now my go-to pumpkin bread. Notes from other bakers were very helpful: double the amount of spices and use baking powder instead of baking soda. I also added chocolate chips and increased the bourbon to 1/3 cup.

* Everyone loved this with the following tweaks: 1/2 tsp of baking soda 1/2 tsp of baking powder 2/3 cup bourbon, no water double the cinnamon, ginger, and cardamom It was very moist and flavorful!

Brown-Butter Mashed Potatoes

Brown-Butter Mashed Potatoes

The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, nutty notes of the brown butter, which is lifted to a starring role as it permeates the potatoes and pools on top. Mashed potato purists may say that using a ricer or food mill is the only way to achieve a creamy texture, but a hand mixer or potato masher works just as well, as long as you don’t overmix and your potatoes stay hot. Make sure to create divots for the pools of brown butter that sit atop the dish, which make each spoonful feel extra luxe.

Yield: 8 to 10 servings

1 cup/2 sticks unsalted butter

2 cups whole milk

1 head of garlic, halved

4 thyme sprigs or 3 rosemary sprigs

Kosher salt and black pepper

4 pounds russet potatoes (about 8 medium potatoes)

In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, cook for another 6 to 8 minutes, swirling occasionally, until the bubbles subside and turn into foam, and toasty brown flecks begin to float on the surface. Take off the heat and scrape the bottom of the pan. Pour the browned butter into a heatproof measuring cup and set aside to cool slightly. (Don’t clean the saucepan.)

Add the milk to the saucepan and heat over low. Give the brown butter a stir, then add all but a scant ¼ cup into the milk. Add the garlic and herbs and steep over low for 30 minutes, stirring occasionally.

Meanwhile, bring a large pot of generously salted water to a boil over high heat. Peel and quarter the potatoes (see Tip for make-ahead instructions). Boil the potatoes for 15 to 20 minutes, until a fork goes through them without resistance. Drain the potatoes and return them to the dry pot. Put over low heat and shake the potatoes to dry them out.

Strain the warm milk mixture over the potatoes (or just pluck out and discard the garlic and herbs) and mash with a potato masher or a hand mixer on low speed until your desired consistency is reached. Taste and season with salt and pepper. (If making ahead, turn off the heat and cover with a lid to keep warm for up to 30 minutes.)

Transfer to a large serving bowl. Make a few divots on the surface with the back of a spoon and pour the reserved brown butter on top.

Tip: You can peel and cut the potatoes up to 4 hours ahead; keep them in a bowl of cool water to keep them from discoloring.

I came up with a easy way to keep potatoes warm after they’re mashed. I put the potatoes in a 3 quart aluminum bowl and put it in a covered 7 quart stock pot with a little water in the bottom. Then I just leave the pot to simmer on a back burner. The effect is similar to a mini steam table. The potatoes stay warm and taste great. I’ve left them this way for up to 45 minutes, occasionally stirring every 15 minutes or so. Happy Thanksgiving!

In my experience, the potatoes will cook through more evenly if you start them in cold water and then bring them to a boil, rather than adding potatoes to already boiling water (which tends to cook the outside too fast).

Crème Brûlée Pie

Crème Brûlée Pie 

This crowd-pleasing dessert imitates the velvety custard and caramelized sugar shell of a crème brûlée, with the added bonus of a flaky crust. A food processor makes easy work of the all-butter pie shell, which can be chilled, then baked, a day in advance. Unlike with traditional crème brûlée, there’s no need to simmer the cream on a stovetop or use a blow torch, ramekins or water bath to pull this dessert together. The filling is simply blended together, baked in the pie shell, then chilled. Broil the pie just before serving to achieve that characteristic crackle on top; like a typical crème brûlée, the filling will be delicate, loose and delightfully wobbly.

Yield: One 9-inch pie (about 8 servings)

For the Crust

1½ cups/195 grams all-purpose flour, plus more for dusting

¾ teaspoon kosher salt

¾ cup/170 grams unsalted butter (1½ sticks), cubed and chilled

7 to 9 tablespoons ice water

For the Filling

½ cup plus 3 tablespoons/145 grams granulated sugar

4 large egg yolks

¾ teaspoon vanilla bean paste or vanilla extract

¼ teaspoon kosher salt

⅛ teaspoon freshly grated nutmeg

1½ cups/360 milliliters heavy cream, chilled

Prepare the crust: In a food processor, blend the flour and ¾ teaspoon salt on high for 5 seconds to combine. Open the lid and scatter the cubes of butter evenly across the top, reattach the lid, and pulse until the butter is about the size of peas or a little larger. Drizzle in 5 tablespoons of the water through the lid while continuing to pulse. If the mixture is still dry, drizzle in more water, adding 1 tablespoon at a time and stopping once the dough is properly moist. Check as you go by pinching the mixture between your fingertips: It should look crumbly but it should hold together when you squeeze it. You should be able to compress it without it sticking too much to your fingers.

Set a sheet of plastic wrap on your work surface and dump the dough into the center of it. Wrap it up tightly and compress the dough into a flat, smooth disk. Refrigerate the disk at least 30 minutes, or up to 2 days.

Remove the chilled dough from the fridge. On a lightly floured work surface, quickly roll the dough out into an even 13-inch round, making sure to occasionally turn, flip and lightly dust the dough and rolling pin as you go. Carefully transfer the crust to a 9-inch glass pie plate, making sure not to stretch it as you nestle it into the corners of the plate.

Using scissors, trim away the rough edges of the dough and tuck the remaining overhang under itself to create a thicker edge that rests on the rim of the pan. Crimp the edges using your fingertips or the tines of a fork, then place the entire plate in the freezer for another 30 minutes to harden.

Heat the oven to 425 degrees and position a rack in the center of the oven. Remove the crust from the freezer and place a sheet of parchment on top of the pie crust, making sure it extends far beyond the edges of the pie, and top the paper with pie weights or uncooked beans. Bake for 30 minutes before removing the weights and parchment, and then bake for another 12 to 15 minutes until the bottom is light golden brown. Transfer the pie crust in its pie plate to a wire rack to cool completely, at least 30 minutes.

While the pie crust cools, heat the oven to 300 degrees and prepare the filling: In a stand mixer fitted with a whisk attachment, add ½ cup granulated sugar, egg yolks, vanilla bean paste, salt and nutmeg, and beat on high speed for 3 minutes, stopping to scrape down the sides and bottom of the bowl halfway through. The mixture will be very pale and have a marshmallow-like consistency. Reduce the speed to medium, and with the mixer still running, slowly drizzle in the heavy cream, beating until completely combined.

Pour the mixture into the cooled crust and bake until the pie is set around the edges and jiggly in the center, 40 to 50 minutes. Remove from the oven and allow to cool at least 20 minutes before placing in the fridge, uncovered, to chill overnight (or at least 4 hours, or up to 2 days).

When ready to serve, heat the oven to broil and place a rack 3 to 4 inches away from the heat source. Remove the pie from the fridge and using a sheet of aluminum foil and a pair of scissors, cut a hole out of the center of the foil to create a frame that will expose the filling of the pie but covers the crust. Secure it firmly so it’s hugging the crust and sides of the plate. Sprinkle the remaining 3 tablespoons granulated sugar over the filling, and place the pie directly under the broiler for 3 to 6 minutes, watching closely and rotating the pan and foil as needed, until the sugar begins to bubble and burn all over.

Remove from the oven, allow 3 to 5 minutes to cool so the sugar can harden, then gently tap the surface with a knife to break up the sheet of sugar around the areas you intend to cut. Slice and serve immediately, before the sugar softens. More delicate than custard pies, the filling will be loose and wobbly like crème brûlée.

Twice-Baked Potatoes

Twice-Baked Potatoes

At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That’s the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.

Yield: 4 servings

4 tablespoons unsalted butter, cubed and softened

4 large russet potatoes

2 tablespoons canola or other neutral oil

Kosher salt

½ cup whole milk

½ cup sour cream

½ cup grated Cheddar cheese (about 2 ounces)

Black pepper

2 tablespoons chopped chives (optional)

Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and ½ teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.

Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving ¼-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops — chef's treat — or discard.)

Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.

Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

TIP: The filled potatoes freeze very well. The trick is to not defrost them before baking, otherwise they get mushy. Bake the frozen, filled potatoes at 375 for 30-40 minutes or until you get the desired browning on the tops.

My family called these "company baked potatoes" because my mother only made them when she had a dinner party. Like another reader, she cut in half, no waste for the child of the depression era and she didn't add cheese. They were finished in the broiler. I am making these for the first time, a year and a few weeks after she died at 101. Her technique of scooping got all the way down to the skin, but that was a lifetime skill. Merry Christmas! I make two halves of the whole potato and do not throw out either side.

Found a wonderful use of the top 1/3 potato skin. Had the skins this morning filled with scrambled egg, a bit of diced ham, a bit of cheddar cheese, dollop of sour cream and chives. Brushed skins with olive oil, baked at 450 for about 5 minutes, stuffed the skins with scrambled eggs, put the diced ham and cheese on top & baked for about 5 more minutes until the cheese melted. Topped with dollop of sour cream (greek yogurt would work) and chives. Oh, please....so good!

Cranberry Lemon Bars

Cranberry Lemon Bars

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn’t tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Yield: 2 dozen bars

For the Cranberry Layer

1 (12-ounce/340-gram) bag fresh or frozen cranberries

¾ cup/150 grams granulated sugar

2 to 3 large lemons

For the Crust

Nonstick cooking spray

1½ cups/190 grams all-purpose flour

⅓ cup/65 grams granulated sugar

1 teaspoon fine sea salt

1 teaspoon vanilla extract

¾ cup/170 grams unsalted butter (1½ sticks), melted and cooled

For the Lemon Layer

1 cup/200 grams granulated sugar

¼ cup/30 grams all-purpose flour

⅛ teaspoon fine sea salt

3 large eggs, at room temperature

Powdered sugar (optional)

Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons.

Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.

Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.

While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.

Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift powdered sugar over the tops just before serving.

TIP: After the berries had begun to pop, I used an immersion blender to purée the cranberry sauce and cooked in on simmer for approximately 30 minutes until it was very think and jammy. Spread the cranberry sauce over the baked crust an allowed it to cool for 15-20 mins before pouring the lemon custard on top. This resulted in attractive, distinct layers of fruit when the bars were sliced.

After reading the comments of others, we used an 8 inch square pan with half a recipe of crust, half a recipe of cranberry filling, and the full amount of lemon filling. The baking in step 7 took about 25 minutes. Our bars were delicious, with three distinct layers—just like the picture!

Agree with others who said this recipe was poorly worded. The ingredients for filling section should be divided into two distinct parts, or at least have the sugar amount say “divided” so you don’t dump all the sugar into the cranberry sauce and leave none for the lemon layer! For the distinct layers to form, 1) cook the cranberry sauce down until it’s completely smooth and the cranberries are no longer intact berries (30 min). 2) also consider doubling the lemon layer - not enough to cover!

I made this in an 8x8 glass Pyrex baking dish. I would absolutely recommend. I kept all of the same measurements and it resulted in a beautiful thick crust, a moderate but incredibly flavorful cranberry layer, and a thick (I estimate about 2/3 inch thick) lemon layer. The flavor is on point. The baking process is simple. The only thing that changed for me (because of the smaller glass baking dish) was the cooking time. I baked it for a total of 30 minutes before the center set.

Winter Squash and Wild Mushroom Curry

Winter Squash and Wild Mushroom Curry

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It’s also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Yield: 4 to 6 servings

3 tablespoons vegetable oil

10 ounces butternut or other winter squash, peeled and cut into ½-inch pieces

Kosher salt and black pepper

1 or 2 small green chiles, such as jalapeño or serrano

3 medium shallots or 1 small onion, finely diced

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

Handful of fresh or frozen curry leaves (optional)

2 garlic cloves, minced

1 teaspoon ground coriander

Pinch of ground cayenne

½ teaspoon ground turmeric

1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced ⅛-inch thick

¾ cup coconut milk

2 tablespoons lime juice

Cilantro sprigs, for garnish

In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)

Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.

Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

TIP: Curry leaves are leaves of the Murraya Koenigii tree. Do not confuse with something called "curry plant" (helichrysum) which has no connection with Indian cooking.

Curry leaves are widely used in South Indian cooking, and impart a very characteristic aroma and taste to the food. There is no real substitute.

They are easily available in the US as Indian grocery stores have proliferated in most areas, otherwise via the Internet.

Curry leaves also have no connection with curry powder.

Delicious, but instructions are a bit off. Makes no more than 4 servings. Double squash. Pre-roast squash for 10 min at 400 to ensure it will be fully cooked, then saute. Mushrooms need more than 5 min to soften. Use 1/4 tsp cayenne at least. Ground cumin is fine. Full can coconut milk. Add 1 crushed preserved lime when returning squash to pan. Loosen curry with water if needed before serving.

Caramelized Onion Galette

Caramelized Onion Galette

This rich, autumnal galette takes its inspiration from the flavors of French onion soup. Seasoned with Gruyère and lots of cracked black pepper, the galette dough takes the place of the crostini, and the caramelized onion filling is fortified with beef broth and sherry. The dish is great for entertaining — it can be prepared in advance — but requires a little bit of patience: You’ll need to let the dough rest for at least four hours, which allows the flour to hydrate and will make the dough less crumbly to work with. Let the tart rest for about 10 minutes before slicing and serving. Eat it while it’s hot or serve at room temperature alongside a salad or steak.

Yield: 6 to 8 servings

For the Dough

1½ cups/190 grams all-purpose flour

2 tablespoons granulated sugar

Kosher salt and black pepper

½ cup/115 grams unsalted butter (1 stick), cut into ½-inch cubes

1⅓ cups/4 ounces grated Gruyère

¼ cup ice water

For the Onions and Assembly

¼ cup/55 grams unsalted butter (½ stick)

4 large sweet onions, peeled and sliced into ½-inch rings

4 fresh thyme sprigs, plus more fresh thyme leaves for serving

Kosher salt and black pepper

1 cup beef broth (or vegetable broth)

¼ cup dry sherry

Prepare the dough: In a large bowl, whisk together flour, sugar, 1½ teaspoons kosher salt and 1½ teaspoons black pepper. Add butter and 1 cup grated Gruyère to the flour mixture and toss to coat. Using your fingertips, pinch the butter and cheese into the flour to make pebble-size pieces. Drizzle in the ice water and stir to make a shaggy dough. Dump the dough onto a large sheet of plastic wrap and knead a few times to combine. Wrap in plastic and refrigerate for at least 4 hours.

Prepare the onions: In a large skillet, melt the butter over medium-high heat. Add onions and thyme sprigs, season with 1 teaspoon salt and ½ teaspoon pepper and cook, stirring occasionally, until the onions are translucent and lightly golden on the edges, 20 to 25 minutes. Reduce the heat to medium, add broth and sherry and cook until the onions are browned and the liquid has mostly evaporated but the mixture is still saucy, 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Heat the oven to 375 degrees. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1- to 2-inch border. Fold the edges in, over the onions, transfer to a baking sheet and bake until the dough is golden brown and some of the onions have browned on the edges, 40 to 50 minutes, rotating the galette halfway into the baking process.

Remove galette from the oven and sprinkle remaining ⅓ cup grated Gruyère on the crust. Bake another 5 minutes to melt the cheese. Remove and let rest for 10 minutes before slicing. Top with remaining thyme leaves, for garnish.

TIP: I cheated and used puff pastry...worked out great! I covered the dough with 1 cup of the cheese before I added the onion. I sprinkled the remaining as per directions. Came out delicious!

Chocolate Guinness Cake

Chocolate Guinness Cake

For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.

Yield: One 9-inch cake or 12 servings

For the Cake

Butter, for the pan

1cup Guinness stout

10tablespoons (1 stick plus 2 tablespoons) unsalted butter (see Tip)

¾cup unsweetened cocoa

2cups superfine sugar

¾cup sour cream

2large eggs

1tablespoon vanilla extract

2cups all-purpose flour

2½teaspoons baking soda

For the Topping

1¼cups confectioners' sugar

8ounces cream cheese at room temperature

½cup heavy cream

For the cake: Heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to 1 hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

Tip: The recipe for this cake in Nigella Lawson's cookbook "Feast: Food to Celebrate Life" (Hyperion, 2004) calls for 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter.

By volume, a 9" springform pan is 10 cups. You can use 2 "standard" 8" or 9" pans instead. Or make 18-24 cup cakes.

I used a 9" square pan and made 6 cupcakes as well (the 9" square has a volume of about 8 cups). I baked the cupcakes for about 25 minutes and the cake for 45.

Berbere Brown Sugar Chicken

Berbere Brown Sugar Chicken

These smoky, slightly sweet chicken thighs are braised with orange juice, a touch of brown sugar and berbere spice, that warm, smoky and spicy blend that’s essential to Ethiopian and Eritrean cuisines. Simmered with savory onions and garlic, the chicken develops a rich, saucy base that’s packed with big flavor. The brown sugar mellows the heat of the berbere, creating a deliciously bold, barbecue-like sauce. To save some time in the kitchen, feel free to chop your onions and garlic while the chicken is searing. Enjoy this chicken recipe with roasted carrots and rice, polenta or grits, or shred and use as a filling for tacos.

Yield: 4 servings

1½ pounds boneless, skinless chicken thighs

Kosher salt and black pepper

2 tablespoons olive oil or ghee

1 large red onion, finely chopped

4 garlic cloves, thinly sliced

2 tablespoons berbere spice (see Tip)

½ teaspoon dried oregano

1 cup chicken broth

1 large orange, juiced (about ⅓ cup)

1 tablespoon brown sugar

Cooked rice (optional), for serving

Season both sides of the chicken pieces with salt and pepper. Set aside.

Heat a large skillet over medium-high. Once hot, add the olive oil and place the chicken in the skillet in a single layer. Cook for 4 to 5 minutes, until golden brown on the bottom. Turn the chicken and cook for another 3 minutes. Remove the chicken to a plate and set aside.

Lower the heat to medium. Add the onion and garlic to the same skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add berbere spice and oregano, and lightly season with salt. Stir until spices are fragrant, making sure they don't burn.

Add the chicken broth, scraping up any browned bits from the bottom of the pan. Then add the orange juice and brown sugar, stirring until the sugar dissolves. Adjust the salt to taste, then return the chicken and its juices to the pan, nestling it into the sauce.

Simmer for another 15 minutes, turning the chicken occasionally, until the chicken is tender and cooked through and the sauce has reduced by half. Serve over rice if desired.

Tip: Berbere is a savory, smoky spice blend commonly used in Ethiopian and Eritrean cuisine. It can be made up of nearly a dozen spices, including chile peppers, garlic, ginger, fenugreek and a variety of regional dried herbs and spices. It’s best to buy it from Ethiopian or Eritrean markets or spice merchants directly from their websites, but it is also available in many grocery stores.

1. It is spicy.

2. The instructions were unclear. Simmer covered or uncovered. I simmered the meat covered which was the correct decision.

3. I purchased the berbere spice at Whole Foods. I have never cooked with this spice before, but I was pleased.

Baked Chicken Ricotta Pasta

Baked Chicken Ricotta Pasta

This juggernaut of a comfort dinner is mostly assembly, a cousin of baked ziti, lasagna and all the other divine baked pasta dishes in the Italian American culinary pantheon. Whip this up on a busy workweek or assemble and refrigerate it for a future date. The thing about baked pastas, especially here where saucy tomato sauce meets creamy ricotta, is that they taste just as good, if not better, reheated.

Yield: 6 to 8 servings

1 ½ pounds boneless, skinless chicken breasts, patted dry

Salt and black pepper

2 teaspoons dried oregano

1 pound short pasta, such as fusilli or wagon wheels

3 tablespoons unsalted butter or olive oil

2 (24-ounce) jars marinara sauce, such as Rao’s

2 cups/16 ounces whole-milk ricotta

8 ounces burrata or fresh mozzarella

2 ounces Parmesan, grated (about ½ cup)

Heat the oven to 400 degrees.

Cut the chicken breasts into 1-inch cubes, then, directly on the cutting board, season with salt and pepper and toss with the oregano. Set aside to dry-brine a little while you cook the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.

Meanwhile, set a large Dutch oven over medium-high. Melt the butter and wait for it to stop foaming, then add the chicken in a single layer. Cook the chicken without disturbing it until browned on one side, 2 to 3 minutes, then stir-fry until no longer pink on the outside, about 1 minute. (Don’t overcook the chicken here; it will finish cooking in the oven later.)

Stir in the marinara sauce and bring to a simmer. Add the pasta and stir everything to combine.

Ladle half of the pasta into a 9-by-13-inch baking dish and spread into an even layer. Dollop all of the ricotta on top, then sprinkle with half of the Parmesan. Ladle the remaining pasta over the ricotta. Tear the burrata into large pieces over the pasta, then top with the remaining Parmesan. (At this point, you can cover the pan with foil and refrigerate for up to 2 days.)

Bake the pasta uncovered until the sauce is bubbling at the edges and the cheese has melted, 20 to 25 minutes. (It may need to bake up to 15 minutes longer if it’s been refrigerated.) Serve immediately.

All-Purpose Biscuits

All-Purpose Biscuits

Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really.

Yield: 6 to 8 servings

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter, preferably European style

1 cup whole milk

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

TIP: Freeze the butter and then grate it. Use a fork to mix up the dough. Works like a charm and no need to wash the bowl of a food processor!

Needed only 3/4 cup milk. Mixed dough before bedtime, wrapped in plastic and refrigerated 8 hours. Baked for breakfast. They rose to twice their original height, crunchy bottom and top, tender crumb, scrumptious. I think the dough "matured" in the fridge overnight, and so the baked product had less of the raw flour taste that I usually get with my quick breads.

Chicken Piccata Meatballs

Chicken Piccata Meatballs

Inspired by the flavors of piccata, these chicken meatballs are seasoned with capers, garlic and oregano and pan-roasted until golden. The pan drippings are used to create a quick and tangy lemon-butter pan sauce. The secret to these plump, tender meatballs is the panade, bread crumbs soaked in milk until softened and folded into the meat mixture. Serve the meatballs with pasta and any simply roasted vegetable, like broccoli, green beans or bell peppers.

Yield: 12 meatballs

¾ cup panko bread crumbs

½ cup whole milk 

1 large egg

¼ cup finely grated Parmesan

2 tablespoons chopped capers

1 garlic clove, minced

¼ teaspoon dried oregano

Kosher salt and pepper

1 pound ground chicken (preferably dark meat)

1 tablespoon extra-virgin olive oil

1 cup low-sodium chicken broth

3 tablespoons unsalted butter

1 teaspoon lemon juice, plus wedges for serving (optional)

2 tablespoons chopped parsley

Egg noodles, pasta or rice, for serving

Heat oven to 425 degrees. In a medium bowl, combine panko and milk and mix well; let stand until the milk is absorbed, about 3 minutes. Add egg, cheese, capers, garlic, oregano, ½ teaspoon of salt and ¼ teaspoon of pepper and mix until well blended.

Add chicken to the panko mixture and gently mix just until well incorporated. Using moistened hands, form mixture into 12 equal meatballs. (The uncooked meatballs are very soft, but they can be placed in the freezer for about 10 minutes to firm up and hold their shape better during cooking. The meatball mixture can also be made a few hours ahead and chilled in the refrigerator, which makes the meatballs easier to form. Roll the balls again just before cooking to reshape.)

In a large cast-iron or other heavy skillet, heat oil over medium. Add meatballs and cook, turning occasionally, until mostly lightly golden all over (they will continue to brown in the oven), about 5 minutes. Transfer to the oven and roast, turning meatballs halfway through, until tender and cooked through, about 10 minutes.

Divide meatballs among 4 plates.

Place the skillet over medium-high heat and add the broth. Bring to a boil, stirring to lift up any browned bits on the bottom of the skillet. Cook until slightly reduced, about 3 minutes. Add butter, lemon juice and parsley and stir until well combined. Season to taste with salt and pepper.

Spoon the pan sauce over the meatballs. Serve warm with noodles or rice and lemon wedges on the side, if desired.

TIP: Great recipe! Meatball mixture was indeed very soft so I called into duty a small muffin tin into which (after spraying with nonstick spray) I put a scoop each of meatball mix. I chilled, then cooked for 10 minutes, then turned for another 10 minutes, then turned into the sauce to finish.

These are great. The meatballs started to fall apart a bit while browning, but firmed up nicely in the oven and had a wonderful texture when done. Flavor was fantastic and made for a unique meatball! I agree with other reviews about doubling the pan sauce.

Korean Corn Cheese

 Korean Corn Cheese:

• 1 (15-ounce) can corn kernels, drained

• ¼ cup finely chopped red bell pepper

• 3 tablespoons mayonnaise

• 1 teaspoon granulated sugar

• ¼ teaspoon kosher salt

• ⅛ teaspoon black pepper

• 1 tablespoon unsalted butter

• ¾ to 1cup shredded mozzarella cheese (see Tip)

• 1 scallion, thinly sliced

Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.

In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.

Spread the mixture evenly into a single layer, then cover with cheese.

Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)

Sprinkle with the scallions and enjoy while it’s hot and cheesy!

Tip: For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.

Roasted Cauliflower Caesar:

Roasted Cauliflower Caesar:

• 1 medium head cauliflower (regular or romanesco), about 2 pounds

• ¼ cup capers, drained

• ¼ cup extra-virgin olive oil

• Salt and freshly ground black pepper

• 1 lemon

• ½ cup finely grated Parmesan, plus more for topping

• ¼ cup mayonnaise

• 1 tablespoon Dijon mustard

• 2 oil-packed anchovies, drained and finely chopped

• 2 garlic cloves, finely grated

• 1 cup whole parsley leaves

Heat the oven to 450 degrees.

Pull the outer leaves from the cauliflower and give them a rough chop. Trim the stem of the cauliflower so that it can stand upright. Cut the cauliflower into 1-inch-thick slabs (you’ll probably get 4 or 5 pieces), then snap off the florets from the stem section of each slab. Scoop and drop all the cauliflower (florets, sliced stem and leaves) onto a large rimmed baking sheet.

Toss the cauliflower with the capers and oil and season with salt and pepper. Spread the cauliflower to prevent the pieces from stacking too much on one another and roast, flipping halfway, until cauliflower is caramelized on both sides and the capers are crispy, about 30 minutes.

While the cauliflower is roasting, zest and juice the lemon into a large bowl. Add the Parmesan, mayonnaise, mustard, anchovies and garlic. Season with salt and lots of pepper, and stir until smooth.

Add the roasted cauliflower mixture and parsley to the bowl and toss until coated. Taste and adjust seasoning with salt and pepper before serving.