A beautiful Thanksgiving turkey deserves a suitably amazing stuffing, but many of the best ones call for pork sausage. So I set out to create a kosher version stuffing that’s just as good.
I modeled this recipe after a savory bread pudding stuffing I once enjoyed that owed a lot of its deliciousness to Parmesan and milk. Here, I swap out the dairy, but keep the eggy custard (using kosher chicken stock instead of milk), to yield a spoon-soft stuffing that is loaded with flavor thanks to onions, garlic, kosher ground turkey and fresh rosemary, with a rich, decadent texture.
Not everybody thinks Thanksgivukkah is a good idea. Some folks want their holidays – and ritual food – separate. It’s kind of like your birthday falling on Cinco de Mayo. Do you have margaritas and cake? It’s almost too much!
Kotleti (minced meat patties) were very popular across the former Soviet Union. This recipe from my mother, Larisa, is a delicious cross between croquettes, kotleti, and chicken Kiev —which she makes with turkey for Thanksgiving. For extra succulence she tucks little pieces of butter inside each patty. For those keeping kosher, you can leave out the milk or cream and add a tablespoon of mayonnaise instead. The butter can be omitted altogether, or you can tuck a small ice cube inside the patties. The cutlets work best when they’re breaded and refrigerated for at least an hour before they’re cooked, to firm them up. Serve them with the lavishly herbed cranberry relish (you can find the recipe ONLINE) from the Republic of Georgia.
Almost 40 years ago, just in time for the holidays, the young Anya von Bremzen and her refusenik mother Larisa Frumkin stepped onto American soil. The experience fell far short of any émigré fantasy, but became fodder for a high-flown food career and a book, “Mastering the Art of Soviet Cooking” (Crown), published earlier this fall. Even today, von Bremzen remembers the hardships and weird pleasures of that first Chanukah and Thanksgiving in the Philadelphia suburbs.
The first time I ever had this dish - or a version of it - was when I was studying in Israel for a year after high school, and it was a frequent dinner option. We laughed about it - the watery vegetables and the tasteless couscous, but we often preferred it to the other dorm-food options, like dried out pizza or fake chicken nuggets filled with corn.
As summer turns to fall and winter approaches, bright, colorful berries are replaced with flavorful citrus on supermarket shelves. And I love baking with citrus - particularly the peel, since it is just so jam-packed with taste. Lemon, orange, lime and grapefruit all pack a powerful punch in just a little zest.
This recipe, which I first learned in pastry school, is a wonderful vehicle for citrus's bright flavors, paired with rich chocolate. It's a bit technically advanced, but if you've been cooking and baking along with me all this time, I think you can do it.
I truly believe that when you start with good quality, fresh fish, you don't need to do too much to it. The fish should taste delicious on its own. The sauce or marinade should simply enhance the flavors that already exist. That's why this recipe works so well. The paste made of sun-dried tomatoes, capers, scallions and garlic is rich but simple. It brings out the flavors of the fish and makes a perfect lunch or dinner dish. It also looks stunning.
I always joke with my friends that if I were ever to write a cookbook, it would be an all-potato cookbook. Yes, I have professional training in baking and pastry, but my heart belongs with potatoes. Roasted, fried, mashed, kugels or latkes, I love them in every form.