If hosting a get together feels overwhelming to you, don't fret. We asked the expert of entertaining for insider tips to help you keep your cool in the kitchen.
Whether it's a holiday dinner or brunch with friends, Mary Berg, author of Kitchen Party, shows us how a little organization and prep can make for stress-free entertaining.
Sticky toffee pudding is one of those desserts that I rarely see on a menu. When I do see it, I can’t resist. It’s so darkly sweet, drowned in thick toffee sauce, and topped with a melting mound of vanilla ice cream. What could be better than that? Well, I think I might have found the answer. The spicy warmth of chai enhances the already amazing flavors of this classic English treat.
A head-turning dish full of vibrant flavors, from pickled onions to herbs to horseradish, and colors to match (hello, pink and fuchsia), this side of salmon could easily usurp gefilte fish at your next Seder.
These are absolutely a treat. The recipe is neither traditional nor canonical, but an invention of mine inspired by the buttery apple pastries at our local café that are a particular favorite with every member of our family. They really do taste their best when freshly baked and still warm from the oven, and since they call for admittedly (very) little forethought and some time, I reserve making them for weekends, when mornings tend to get off to a slower start. I think they do just as well as dessert, too, served with a pitcher of cream on the side to drizzle over. The pinch of saffron is entirely optional, though to my mind peach and saffron is a match made in heaven.
Full disclosure: tofu is not my family’s favourite food! Therefore, every time I discover a method of cooking tofu that they wholeheartedly love, I am over the moon. This is one of them. Loosely inspired by one of my old faves, paneer pakoras, these baked tofu triangles are great as a protein-rich snack or a protein-rich sandwich filling. Protein is critical in a plant-based anti-inflammatory diet both to keep blood sugars balanced and to support immune system function. When you are new to plant-based eating, it can be so easy to default to starchy meals and snacks. These will help! Both the baked tofu and the chutney will come together in less than an hour. It is worth making a double batch of the tofu to snack on all week! Any leftover chutney is lovely on grain bowls or sandwiches. Try it on Real Deal Gluten-Free Bread (page 267) layered with Spiced Carrot Dip (Page 193).