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Turkey & Zucchini Burgers with Sumac Yogurt Sauce
Adapted from the Jerusalem Cookbook
Sheet Pan Frittata
The beauty of this recipe is that you can use whatever fillings you want and it will work well. Just have them prepped in advance, toss onto the sheet pan and pour the eggs over.Michael Winik
Chicken Parmigiana
This recipe produces incredible results on a dish that everyone loves. It is a can't miss way to feed a group!Adapted from a recipe by Melissa Clark
Brown Butter Cornbread
Adapted from Melissa Clark, The New York Times
Meatloaf
We love this very easy and super tasty meatloaf recipe. The only prep-work involved in this meatloaf recipe is the chopping of some onions and thyme. Otherwise, all it really involves is a little bit of sauteeing, some measuring, and some mixing. The result is a delicious meal the whole family will love.Adapted from Ina Garten, Barefood Contessa
Rhubarb Cake
Adapted from Smitten Kitchen
Creme Brulee French Toast
Rich, decadent, and EASY, this will be the best french toast you have ever made, we promise! Just note that the prep is done the night before baking.Adapted from a recipe by Melissa Clark
Irish Soda Bread
Adapted from a recipe by Ina Garten
Sweet Potato Souffle
Adapted from a recipe by Martha Rose Shulman at the New York Times
Easy Blackberry Cake
Adapted from Smitten Kitchen
Zucchini Flan
Adapted from NY Times
Fresh Peach Cake
Adapted from Ina Garten
Ramp Toast with Poached Eggs
Adapted from Bon Appetit
Salty- Sweet Peanut Butter Cookies
Adapted from a recipe by Julia Moskin in the NYTimes
Jeff's Famous Latkes
These latkes are like potato drugs. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.Jeff Winik
Hamantaschen
Adapted from a recipe by Dawn Perry
100 Year Old Meatballs
Adapted from a Recipe by Michael Maroni
Dona Chai Pancakes
Dona Chai
Dark Chocolate Mousse
Adapted from a Recipe by Thomas Keller and Jeffery Cerciello
Perfect Blueberry Muffins
Adapted from Smitten Kitchen
Lemon Bars with Olive Oil and Sea Salt
Adapted from a recipe from Melissa Clark
Hanging on to Summer (in the form of dessert)
We’ve all been lamenting the summer’s end. And though we’re looking forward to the fall, and all that the autumnal harvest has to offer (have we mentioned that it’s apple season ??), we’re still grasping onto the last of the summer fruit, which will be gone all too soon - within the next few weeks. We thought that plum season was already over, but Mr. Wickham told us we’ll have one more week to enjoy his farm’s excellent red plums, and we couldn’t be happier to hold on to summer just a little bit longer! Once you taste this cake, you will understand why the recipe has been so popular over the years. It is extremely simple to make, and it contains – besides the plums – a handful of very common pantry staples: flour, butter, sugar, baking powder, salt, cinnamon, lemon juice, and eggs. But don’t let the simplicity of the ingredients fool you. Once you add the plums to the top of the batter and the cake bakes up around them, the plums soften and their juices seep into the surrounding cake. It’s a delicious cake, made even more delicious as the cake sits overnight and the plum juices further penetrate it. Note: I didn’t have my springform pan on hand when I made this, but I wish I did. If you don’t have one, the cake will still bake up beautifully, but you may need to sacrifice the first slice in order to get the remaining slices out of the pan in one piece. Enjoy!Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
Swiss Chard Fritters With Beet Yogurt Dip
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)
Lemon Pudding
Ashton Keefe
Cauliflower Pizza
Adapted from Detoxinista.com
Oatmeal Lace Cookies
Recipe Adapted from Add a Pinch
Blueberry Ricotta Galette
Adapted from Smitten Kitchen
Deviled Eggs
Adapted from J. Kenji Lopez-Alt, Serious Eats
Mini Blueberry Pies
During the summer, when blueberries are at their peak, we love the idea of showcasing their sweetness in a pie. But who wants to spend the time rolling out pie dough when you can be at the beach or in the pool? Not us! That's why we love these mini blueberry pies. Not only are they super delicious, but they come together so easily because there is no need to roll out the dough. Just divide it into the cups of the mini-muffin pan and pinch it into place with your fingers. Mix together the filling ingredients, fill the crusts, throw the pan in the oven, and within 30 minutes, you'll have perfect, scrumptious mini blueberry pies. Feel free to substitute other berries in here as you wish - any berry will do!Adapted from Four and Twenty Blackbirds Cookbook
Berry Pancakes
Light and fluffy, these pancakes are worth getting out of bed for! Feel free to use whatever berries you prefer. And in the event that it is not berry season, feel free to use frozen - just be sure to thaw them in advance.OurHarvest
Meyer Lemon Yogurt Cake
Adapted from a recipe from Ina Garten
Panettone Bread Pudding
Simple to make and decadent, this is an ideal dessert for your Christmas meal.Adapted from a recipe by Giada de Laurentiis
Turkey Hash with Fried Eggs
We love leftovers! For those of us who don’t have the time to cook every day, what could be better than cooking something once and eating it twice? We have no problem with just reheating our food and repeating the same meal two nights in a row, which is what we most often do with our leftovers. But sometimes we like to transform leftovers into something completely different, even if it involves just a little bit more effort. And that’s what we did this morning with our leftover turkey London broil, which we shredded up and added to some sautéed potatoes and onions for a scrumptious turkey hash.Adapted from a recipe in Gourmet Magazine
