uncooked

A recipe for a lightened-up version of classic broccoli slaw, which can be made ahead and serves a crowd. 

Light & Easy Broccoli Salad

currants

water

mayonnaise

lemon juice

rice vinegar

sugar

kosher salt,

pepper

broccoli (about 1 large head), cut into large florets

red onion (1/2 small onion), finely chopped

almonds,

Place the currants in a small heatproof bowl. Pour the boiling water over the currants and set aside for 5 minutes. Drain off the water. Meanwhile, place the mayonnaise, lemon juice, vinegar, sugar, salt, and a generous amount of pepper in a large bowl and whisk to combine.

Using the shredding disk on a food processor, shred the broccoli stalks and florets. Add to the bowl of dressing. Add the currants, red onion, and almonds and toss to combine. Taste and season with more salt or pepper as needed. Let sit 30 minutes at room temperature or 1 hour in the refrigerator so the flavors can mingle before serving.

Tofu and Broccoli Salad with Peanut Butter Dressing

peanut butter

tamari or soy sauce

Sriracha hot sauce (optional)

sesame oil

broccoli slaw (no dressing)

red bell pepper, julienned

tofu

edamame

peanuts

cilantro leaves

Place the peanut butter, rice vinegar, tamari or soy sauce, water, Sriracha (if using), and sesame oil in a bowl and whisk until smooth; set aside.

Place the broccoli slaw and bell pepper in a large bowl and toss to combine. Cover and refrigerate until ready to serve.

When ready to serve, divide the slaw mixture between 4 plates. Top with the baked tofu, peanuts, and cilantro. Drizzle with the peanut sauce.

This ice cream is made with only two ingredients, requires no stovetop cooking, and can be made with just a hand mixer. No ice cream machine needed.

How To Make No-Churn Ice Cream

sweetened condensed milk

vanilla extract, almond extract, mint extract, or other flavoring, optional

heavy cream, cold

Pour the sweetened condensed milk into a large bowl.

Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)

Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.

Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.

When life gives you cabbage, you make sauerkraut — and homemade sauerkraut is a world apart from the stuff that comes from the grocery store. 

How To Make Homemade Sauerkraut in a Mason Jar

green cabbage (about 3 pounds)

salt

caraway seeds (optional,

Clean everything. When fermenting anything, it&#x27;s best to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your mason jar and jelly jar are washed and rinsed of all soap residue. You&#x27;ll be using your hands to massage the salt into the cabbage, so give those a good wash, too.

Slice the cabbage. Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into very thin ribbons.

Combine the cabbage and salt. Transfer the cabbage to a big bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. At first it might not seem like enough salt, but gradually the cabbage will become watery and limp — more like coleslaw than raw cabbage. This will take 5 to 10 minutes. If you&#x27;d like to flavor your sauerkraut with caraway seeds, mix them in now.

Pack the cabbage into the jar. Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. Optional: Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid.

Weigh the cabbage down. Once all the cabbage is packed into the mason jar, slip the smaller jelly jar into the mouth of the jar and weigh it down with clean stones or marbles. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid. 

Cover the jar. Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.

Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.

Add extra liquid, if needed. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.

Ferment the cabbage for 3 to 10 days. As it&#x27;s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid.Because this is a small batch of sauerkraut, it will ferment more quickly than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There&#x27;s no hard-and-fast rule for when the sauerkraut is &quot;done&quot; — go by how it tastes.While it&#x27;s fermenting, you may see bubbles coming through the cabbage, foam on the top, or white scum. These are all signs of a healthy, happy fermentation process. The scum can be skimmed off the top either during fermentation or before refrigerating. If you see any mold, skim it off immediately and make sure your cabbage is fully submerged; don&#x27;t eat moldy parts close to the surface, but the rest of the sauerkraut is fine.

Store sauerkraut for several months. This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be. If you like, you can transfer the sauerkraut to a smaller container for longer storage.

How To Make a Basic Vinaigrette

olive oil, extra-virgin olive oil, oil

good-tasting vinegar or lemon juice

black pepper

Measure all ingredients into a bowl, blender, or jar.

Combine the vinaigrette: If using a bowl, use a fork or whisk to rapidly blend the vinaigrette together. If using a jar, top with the lid and shake until the vinaigrette is combined. If using a blender, blend until the vinaigrette is thoroughly combined.

Taste the vinaigrette: Dip a leaf of salad into the vinaigrette and give it a taste; tasting the dressing with the greens gives you a better idea of how the vinaigrette will taste with a salad than if you taste it on its own.

Adjust the taste: Add more olive oil for a more mellow flavor, more vinegar or lemon juice for more tartness, and more of any of the other ingredients to taste. Whisk, shake, or blend to combine.

Use the vinaigrette: For a side salad for 2 to 4, start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.

Store the vinaigrette: Transfer leftover vinaigrette to a jar or other container with a lid (if it&#x27;s not already in a jar). If the vinaigrette contains any fresh ingredients, like lemon juice or minced shallots, store it in the fridge. Vinaigrettes will keep for 3 to 5 days; shake to recombine the vinaigrette before using.

How to Make Cabbage Kimchi

cabbage (about 2 pounds)

Water,

garlic (5 to 6 cloves)

ginger

fish sauce

Korean red pepper flakes (gochugaru)

Korean radish

scallions,

Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.

Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.

Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.

Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.

Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.

Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it&#x27;s best after another week or two.

It&#x27;s easy to make a very quick buttermilk substitute in less than 10 minutes. Here&#x27;s how.

How To Make a Quick & Easy Buttermilk Substitute

cream

freshlyl squeezed lemon juice white vinegar

Combine the milk or cream and acid. Stir the milk or cream and lemon juice or vinegar together in a measuring cup.

Let stand 5 to 10 minutes. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. This substitute will not become as thick as regular buttermilk, but you will also not notice the curdled bits in your finished recipe.

Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Crisp Tuna-Cabbage Salad

tuna,

chives

plain Greek yogurt

Salt

Place the tuna in a medium bowl and shred with a fork. Add the cabbage and mix thoroughly to combine. Stir in the chives, mayonnaise, and yogurt. Taste and season with salt and pepper as needed.

Heirloom Tomato Salad with Pomegranate-Sumac Dressing

extra virgin olive oil

pomegranate molasses

sumac

Fleur de sel or other flaky finishing salt

tomatoes

shallot,

fresh basil, mint, and parsley leaves

Whisk together the olive oil, pomegranate molasses, lemon juice, sumac, and pepper, and salt to taste.

Slice the tomatoes into 1/4-inch-thick slabs. Arrange the tomatoes and shallots on a platter and drizzle with dressing. Depending on the size of the herbs, you can leave them whole or tear the leaves into smaller pieces. Scatter them on top of the tomatoes. Finish with salt. 

Learn the secret to restaurant style salsa at home. It is way easier than you think! 

How To Make Restaurant-Style Salsa in a Blender

cilantro,

red onion,

jalapeños, seeds and membranes removed, coarsely chopped

lime juice

garlic,

Combine all the ingredients in a blender or food processor. Place all the ingredients in a blender or food processor. Stir with a spatula to mix the ingredients together and be sure they blend evenly. (If your blender is very powerful, you might not need to stir.)

Pulse until the salsa is as chunky or smooth as you like it. Pulse in 1-second pulses, scraping down the sides as needed or stirring the salsa with a spatula if there are large pieces not making it to the blade at the bottom, until it is as chunky or smooth as desired.

Taste and adjust the seasonings. Taste and stir in more lime juice or salt with a spatula as needed. (Further blending will purée the salsa further, so it&#x27;s best to stir by hand.)

Refrigerate for at least 30 minutes, or up to 1 week. Transfer to a serving bowl and refrigerate at least 30 minutes to let the flavors combine and mellow, or refrigerate it for up to 1 week.

As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits.

How To Make Homemade Eggnog

eggs

milk

heavy cream

nutmeg,

Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed, or freeze if aging the eggnog for longer than a day.

Whisk the yolks with the sugar. Add the sugar to the yolks and whisk by hand or with a mixer until the mixture is smooth, creamy, and lightened to a lemon-yellow color.

Whisk in the milk, cream, and liquor (if using). Add the milk, cream, and liquor and whisk until combined.

Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)

Whisk the egg whites. Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks.

Fold the egg whites into the eggnog. Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.

Serve the eggnog. Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.

Homemade "Drumstick" Ice Cream Cones

semisweet chocolate, roughly chopped

neutral-flavored oil

waffle cones, homemade or store bought

vanilla ice cream,

roasted, salted peanuts, finely chopped

Melt the chocolate in a medium saucepan over low to medium-low heat, stirring frequently with a silicone spatula to prevent burning. Remove from heat. Stir the oil into the melted chocolate and transfer the mixture to a small bowl.

Remove the ice cream from the freezer to soften. Meanwhile, drizzle about 2 teaspoons of melted chocolate into the bottom tip of each waffle cone; place each cone in a short drinking glass or mason jar to hold upright. Transfer cones to the freezer for a couple of minutes to let chocolate harden. 

Working quickly, fill up a cone with softened ice cream, using an offset spatula to press it in and smooth the surface once it reaches the rim. Add a large, rounded scoop on top of the cone, smoothing out and filling the edges with more ice cream if needed. Return the cone to its glass and place it in freezer immediately; continue with remaining cones. Allow the cones to harden for about an hour. 

Remove the cones from the freezer. Dip a small silicone pastry brush into the chocolate mixture. Working quickly, spread the chocolate over the ice cream as well as the top 1-inch of the cone. Immediately sprinkle chopped peanuts over the chocolate layer. (I found it easiest to work in small sections, brushing on the chocolate in 1 - 2 inch strokes, adding some peanuts, and then coating another section.) Be sure to fill in the gaps between the ice cream and the cone with plenty of chocolate to prevent any ice cream from leaking down the sides. 

Freeze again until the chocolate has hardened, at least 15 - 20 minutes. (These can be made up to 24 hours in advance. Once the chocolate has hardened, wrap the cone and top loosely in plastic wrap and keep in the freezer until serving.

Poppy Seed Salad Dressing

white wine vinegar vinegar

shallot

poppy seeds

mustard

mayonnaise, optional for a creamier dressing

olive oil, grapeseed oil, or a mix (See Recipe Note)

Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it&#x27;s okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

A recipe for quick, garlicky marinated white beans that can be enjoyed on toast, tossed with grains, or eaten on their own as a side dish.

Marinated White Beans

olive oil

lemon

medium shallot, diced (about 1/4 cup)

garlic, grated or minced

cannellini beans, drained and rinsed

parsley leaves

oregano leaves

Place the olive oil, lemon zest and juice, shallot, garlic, salt, and few generous grinds of black pepper in a large bowl and whisk to combine. Add the white beans, parsley, and oregano and toss to combine. Taste and season with more salt and pepper as needed. 

Cover and refrigerate for at least 20 minutes or overnight. Let come to room temperature before serving. 

Learn how to make a two-layer jello mold with one gelatin mixture, the best liquids for making jello, and the best time to add fruit to this dessert.  

How To Make a Layered Jello Mold

Cooking spray

fruit

gelatin

cranberry juice cocktail, divided

Prepare the mold and chill the fruit: Coat a 10-cup Bundt pan or gelatin mold with cooking spray. Wipe with a paper towel to make sure there are no puddles of spray and the pan is well-coated. Rinse, dry, and cut strawberries into quarters. Stem and pit cherries. Refrigerate the fruit until needed.

Bloom the gelatin: Place the gelatin with 1 cup of the cranberry juice in a medium bowl and whisk to combine. Set aside to bloom while preparing the rest of the mixture.

Heat the juice and sugar: Heat the remaining 6 cups cranberry juice and sugar in a medium saucepan until the sugar is dissolved and the mixture comes to a bare simmer.

Melt the gelatin: Remove the cranberry mixture from the heat, add the gelatin mixture, and whisk until the gelatin is fully dissolved. 

Divide the cranberry mixture: Measure off 3 cups of the cranberry mixture (a large glass measuring cup works best for this). Pour the remaining cranberry mixture into a large bowl.

Cool the gelatin mixture and add the fruit: Place the bowl of cranberry-gelatin mixture over an ice bath. Cool the mixture, stirring regularly, until quite thick and it has a hair gel-like texture to ensure that the fruit doesn&#x27;t float when added, about 30 minutes. Once thickened, carefully fold in the fruit.

Refrigerate the fruit layer: Pour the gelatin-fruit mixture into the prepared mold. Refrigerate until set, about 2 hours.

Make the creamy layer: Add the sweetened condensed milk to the remaining 3 cups gelatin mixture and stir to combine. Cool at room temperature until the fruit-filled gelatin sets.

Add the creamy layer mold: Once the fruit-filled gelatin is set, carefully pour the creamy gelatin mixture into the prepared pan. Avoid pouring in one spot. Instead, steadily pour the creamy mixture in while turning the pan.

Refrigerate until set: Refrigerate the whole pan until set, about 4 hours but preferably overnight.

Unmold and serve: To remove the gelatin from the mold, carefully invert the mold onto a serving plate and let the mold fall gently from the mold onto the plate. This will take 2 to 3 minutes. (If it does not come out, fill the sink or large, wide pot — wider than your mold — with warm tap water. Dip the outside of the mold in the water for 10 seconds. Remove from the water, dry the outside of the mold, and flip out onto a serving plate.) Cut into slices and serve.

A fluffy, sweet, boozy hot milk punch to warm your winter toes.

Tom & Jerry

aged rum

cinnamon

allspice

cloves

cream of tartar

(10 ounces) Cognac

(10 ounces) aged rum

(20 ounces) hot whole milk

Make the batter: Place the sugar, egg yolks, rum, cinnamon, allspice, and cloves in a large bowl and whisk until the sugar is mostly dissolved; set aside. Place the egg whites and cream of tartar in a medium bowl and whisk or beat with an electric mixer until stiff peaks form. Add the beaten egg whites to the bowl of egg yolks and gently fold until combined.

For a single serving: Place 1/2 cup of the batter in a heated mug. Add 1 ounce of Cognac or brandy and 1 ounce of rum and stir gently to just combine but not deflate the batter. Add 2 ounces of hot milk, stir gently to combine, and garnish with grated nutmeg.

For punch: Place all the batter in a 3-quart punch or serving bowl. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter. Slowly pour in the milk and stir gently to combine. Garnish with grated nutmeg and serve immediately.

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