Potato Salad with Smoked Trout and Horseradish

For the dressing

• 
  
  1/3 cup sour cream
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  3 Tbs. lemon juice
  
  


• 
  
  2 Tbs. grated fresh or strained jarred horseradish
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  

For the salad

• 
  
  1/4 cup plain rice vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  
  


• 
  
  1/2 cup shredded hot-smoked trout
  
  


• 
  
  1 cup small-diced sweet onion
  
  


• 
  
  3/4 cup sliced chives
  
  

Make the dressing

Whisk all the dressing ingredients together in a small bowl.

Make the salad

Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren't all the same size, remove them as they are cooked.

Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With yourfingers, pull apart any pieces that are stuck together.

When the potatoes have completely cooled, gently fold the smoked trout, sweet onion, and chives into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.

Brisket and Root Vegetable Salad with Creamy Horseradish Dressing

A delicious destination for leftover brisket, this salad is best with meat from the flat end of the brisket, because it holds its shape better than brisket point. Leave the brisket in long slices or cut it into wide strips, and be sure it’s at room temperature so it won’t be too dense.

• 
  
  4 small golden or red beets (about 2-1/2 inches wide)
  
  


• 
  
  8 small red potatoes (about 2-1/2 inches wide)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1/4 cup drained prepared horseradish
  
  


• 
  
  1 Tbs. distilled white vinegar; more as needed
  
  


• 
  
  1/2 medium tart apple, peeled, cored, and minced
  
  


• 
  
  2 Tbs. minced white onion (optional)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 medium bulb fennel, cored and very thinly sliced or shaved with a mandoline or vegetable peeler (about 2-1/2 cups)
  
  


• 
  
  1/2 cup fresh flat-leaf parsley leaves
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  16 thin slices leftover brisket, at room temperature
  
  

Cut the tails and leaves from the beets but leave about 1 inch of the stems attached. Wash well and put them in a 2-quart saucepan with enough cold water to cover. Bring to a boil over high heat, reduce the heat to medium low, and simmer until tender when pierced with a skewer, 30 to 35 minutes. Drain and rinse with cold water to cool. When cool enough to handle, slip off the peels. Slice the beets 1/4 inch thick.

While the beets cook, put the potatoes in a 4-quart saucepan with enough water to cover and 1 Tbs. salt. Bring to a boil over high heat, reduce the heat to medium low, and simmer until the potatoes are tender when pierced with a skewer, 20 to 25 minutes. Drain and rinse with cold water to cool. When cool enough to handle, peel and slice 1/4 inch thick.

In a small bowl, whisk the sour cream, horseradish, and vinegar. Mix in the apple and onion, if using. Season to taste with salt, pepper, and vinegar.

In a medium bowl, toss the fennel and parsley with 2 Tbs. of the horseradish dressing, the olive oil, 1/4 tsp. salt, and a pinch of pepper.

Arrange the brisket, potatoes, and beets on 4 large plates. Sprinkle lightly with salt and drizzle with some of the dressing. Pile the fennel on top and serve the remaining dressing on the side.

Red-Wine-Braised Brisket with Cremini, Carrots, and Thyme

To get a jump start on this recipe, you can season the brisket up to 1 day ahead.

• 
  
  2 Tbs. sweet paprika
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  8-1/2 to 9 lb. beef brisket (whole brisket or flat and/or point halves), untrimmed of fat
  
  


• 
  
  5 Tbs. vegetable oil
  
  


• 
  
  6 large yellow onions, diced (about 12 cups)
  
  


• 
  
  3 to 4 cloves garlic, thinly sliced
  
  


• 
  
  1 15-oz. can tomato purée
  
  


• 
  
  1 cup dry red wine
  
  


• 
  
  4 large sprigs fresh thyme
  
  


• 
  
  8 large carrots, cut into 2-inch pieces
  
  


• 
  
  10 oz. cremini or white button mushrooms, quartered if large, halved if small (3 cups)
  
  

In a small bowl, combine the paprika, 1 Tbs. salt, and 1 Tbs. pepper. Rub the mixture all over the brisket. Let rest at room temperature for two hours or cover and refrigerate overnight (bring the meat to room temperature before cooking).

Position a rack in the center of the oven and heat the oven to 350°F.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic and cook, stirring occasionally, until very soft and pale gold, 15 to 20 minutes. Transfer the onions to a large heavy-duty roasting pan and spread them in an even layer. Set the brisket fat side up on the onions (it’s okay if the pieces overlap), cover tightly with heavy-duty foil (or a double layer of regular foil), and braise in the oven for 1 hour. As the brisket cooks, it will give off quite a bit of liquid.

Pour the tomato purée and wine around the brisket and add the thyme sprigs. Cover and continue to braise the meat for 2-1/2 hours.

Add the carrots and mushrooms and continue to braise, covered, until the meat is fork-tender, about 1 hour more.

Transfer the meat to a cutting board and trim the fat. If using a whole brisket or a point half, separate the two layers of meat and trim the fat. With a slotted spoon, move the vegetables to a serving bowl.

Skim the excess fat from the pan juices, strain 2 cups of the juices, and bring to a boil in a small saucepan over medium-high heat. Boil until reduced to about 1 cup; the sauce should be rich and flavorful. Season to taste with salt and pepper.

Slice as much brisket across the grain as you need for the meal and serve with the vegetables and reduced sauce. Wrap the leftover brisket, vegetables, and juices separately. Leftovers will keep in the fridge for 3 to 4 days, or in the freezer for up to 2 months.

Vegetarian Chopped Liver

This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 large yellow onion, halved and thinly sliced into half moons
  
  


• 
  
  2 fresh thyme sprigs
  
  


• 
  
  3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
  
  


• 
  
  1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. dry sherry
  
  


• 
  
  1 cup walnuts, toasted
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  2 hard-cooked eggs, peeled and roughly chopped
  
  


• 
  
  Extra-virgin olive oil, for drizzling
  
  


• 
  
  Flaky sea salt, for garnish
  
  


• 
  
  Thinly sliced scallion greens or chives, for garnish
  
  

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes—it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 tsp. salt, and 1/2 tsp. pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.


Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Chopped Liver

I put this recipe on my menu at Mother's Bistro when I couldn't find a decent version in Portland. This recipe is excerpted from the cookbook Mother's Best.

• 
  
  1 lb. chicken livers, defrosted if previously frozen
  
  


• 
  
  3 Tbs. chicken fat
  
  


• 
  
  1 large onion, thinly sliced
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  5 hard-cooked eggs, 1 yolk removed and discarded or reserved for another use
  
  

Place the livers in a colander set in the sink to drain any excess liquid.

Heat a large (10- to 12-inch) sauté pan over medium-high heat for about 2 minutes, or until very hot. Add 2 Tbs. of the chicken fat. Once it has almost melted, add the onions and sauté until they start to color and soften. Lower the heat to medium and continue to sauté until the onions are lightly caramelized, but not dark brown, about 15 to 20 minutes. Remove the onions from the pan (try to leave as much fat in the pan as possible) and set aside.

Place the empty pan over high heat until it is very hot, about 2 minutes. Add the remaining 1 Tbs. of chicken fat. When it's hot, add the chicken livers. (It's important the fat and the pan are searing hot so the livers sauté rather than steam.) Season with the salt and pepper. Sauté for 4 or 5 minutes, or until the livers are cooked through. They should be brown on the outside and pink in the center. Do not overcook or the chopped liver will be dry.

Transfer the livers to a bowl and allow to cool slightly. Using a food processor, meat grinder, or the grinder attachment of an electric mixer, grind or process half the livers with half the hard-cooked eggs and half the sautéed onions. If using a food processor, pulse the mixture, stopping to scrape the sides of the bowl, until it is a coarse purée. (It should be smooth, but not the consistency of baby food.) Scrape the puréed liver mixture into a bowl.

Repeat with the remaining livers, sautéed onions, and hard-cooked eggs. Add to the mixing bowl with the first batch and taste for seasoning. Adjust with additional salt and pepper if desired.

Spoon the chopped liver into a serving bowl or individual ramekins or press it into a greased mold. Cover tightly with plastic wrap or a lid (so the surface doesn't get dried out), and refrigerate for up to 2 days. Or freeze in small portions and thaw overnight in the refrigerator. Serve with crackers or thin slices of toasted challah or brioche bread.

Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

This elegant starter takes fish and chips to a whole new level.

• 
  
  8 oz. fingerling potatoes (about 5 medium)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. thinly sliced fresh chives
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  12 small, thin slices smoked trout (about 4 oz.)
  
  

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 tsp. salt, and 1/2 tsp. pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the crème fraîche, 1-1/2 Tbs. of the chives, the lemon zest, 1/8 tsp. salt, and 1/4 tsp. pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of crème fraîche, then another slice of trout, another dollop of crème fraîche, and a final slice of trout. Top with a small dollop of crème fraîche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, crème fraîche, chives, and pepper.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Chocolate-Pomegranate Torte

For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

For the Cake:

• 
  
  2 oz. (4 Tbs.) softened unsalted butter, cut into 4 pieces; more for the pan
  
  


• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao)
  
  


• 
  
  3 large eggs, separated
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/8 tsp. cream of tartar
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  

For the Pomegranate Jelly:

• 
  
  1 medium Pink Lady or Braeburn apple
  
  


• 
  
  1-1/2 cups pure unsweetened pomegranate juice
  
  


• 
  
  1/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  12 fresh or frozen cranberries
  
  

For the Glaze:

• 
  
  6 oz. bittersweet chocolate (70% or 72% cacao), chopped medium fine
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
  
  


• 
  
  1 Tbs. honey or light corn syrup
  
  


• 
  
  Pinch table salt
  
  

• 
  
  Fresh pomegranate seeds, for garnish (optional)
  
  

Make the Cake:

Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease the sides of a 9x2-inch round cake pan and line the bottom with parchment.

Finely grate 2 oz. of the chocolate and set aside. Coarsely chop the remaining chocolate and combine with the butter and 3 Tbs. water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.

In a large bowl, whisk the egg yolks with 1/2 cup of the sugar and the salt until thick and lightened in color.

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.

Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one-quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.

Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack (it's normal for the cake to have a crusty exterior that may crack with handling). Let cool completely.

Make the Pomegranate Jelly:

Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar, and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.

With a rubber spatula, press the pulp through a medium-mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.

Brush away any loose crumbs and easily detachable crusty pieces from the sides and top of the cake. Transfer the cake to a cardboard circle or tart pan bottom.

Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about 1 hour. At this point, the cake may be covered with an inverted cake pan, wrapped in plastic (the pan keeps the plastic from touching the cake), and stored at room temperature for up to 2 days.

Make the Glaze:

Put the chocolate, butter, honey, and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 Tbs. cool water. Let cool to room temperature without stirring. If not using right away, cover and store at room temperature. Set the cake on a rack set over a baking sheet. With an offset spatula, spread 1/3 cup of the glaze around the sides of the cake and on top of the gel (be careful not to disturb the gel) to smooth the surfaces and glue on any crumbs. Re-warm the remaining glaze gently to 90°F in a skillet of barely simmering water—the glaze should have the consistency of thick, pourable cream.

Scrape all of the glaze onto the top of the cake. Spread the glaze over the top and all around the sides. For the shiniest glaze, work quickly and use as few strokes as possible. Scoop up any excess glaze from the baking sheet and use it to cover bare spots.

Garnish with pomegranate seeds (if using) and let the cake rest on the rack for 10 minutes. Transfer to a cake plate and let sit at room temperature until set, 15 to 30 minutes, or up to several hours before serving.

Extreme Chocolate Cheesecake

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  10 oz. semisweet or bittersweet chocolate, melted and cooled
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate shards or curls, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Chocolate Babka

This is the ultimate in yeasted coffee cakes. Eastern European in origin, it's made with a yeasted dough enriched with butter and eggs. The dough is left to rise overnight in the refrigerator. The next morning, it's rolled out, slathered with more butter, and dusted with sugar, chocolate, and nuts. The adorned dough is rolled into a log, cut into spirals, and fitted, free-form, into a tube or Bundt pan. After baking, those spirals give the babka its delicious nooks and crannies filled with melting chocolate and crunchy nuts, which make for an amazing breakfast cake.

For the sponge:

• 
  
  1 package active dry yeast
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 cup Kamut flour
  
  


• 
  
  1/4 cup millet flour
  
  

For the dough:

• 
  
  2-1/2 cups all-purpose flour, plus extra for mixing
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  3 eggs
  
  


• 
  
  8 oz. (2 sticks) unsalted butter, at room temperature
  
  

To finish the babka:

• 
  
  Butter and sugar for the pan
  
  


• 
  
  1 cup pecan halves
  
  


• 
  
  8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  
  


• 
  
  1/2 cup dark brown sugar
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 oz. (1/2 stick) unsalted butter, at room temperature
  
  

Make the sponge:

Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for approximately 30 minutes, until the flour begins to crack and the sponge seeps upward.

Make the dough:

While the sponge sits, set the eggs, in their shells, into a bowl of hot water to bring them to room temperature.

After 30 minutes, crack the eggs and add them to the sponge. Put the bowl onto the mixer with the hook attachment and mix on low until the flour is incorporated, scraping down the sides of the bowl with a spatula.

Watch the dough to see if it’s sticking to the sides. If it is, add additional allpurpose flour, 1 Tbs. at a time—it may take as much as 1/2 cup until the dough is pulling away from the sides of the bowl. Once the dough has formed a cohesive mass and is pulling away from the sides, turn the mixer to medium and set a 5-minute timer. The dough will be moister than many bread doughs and will mostly cohere around the hook, occasionally letting off a tail of dough. Listen for the slapping noises as the dough goes around and around, releasing and incorporating the tail of dough. Halfway through the mixing time, stop the mixer and scrape the dough thoroughly from the hook. Mix the dough for 5 minutes more, making sure to set a timer.

After 10 minutes the dough should be a supple, elastic mass. Add the butter 1 Tbs. at a time and mix on medium speed, waiting to add the next piece until the first one is fully incorporated. The dough will come apart and back together again as the butter is incorporated into the dough. Once all the butter is added, the dough should be shiny and soft.

For the first rise, scrape the dough into a buttered bowl, cover with a towel or plastic wrap, and leave to rise for 2 hours, or until doubled in size. The dough is ready when a floured finger stuck into it leaves an impression. Scrape the dough onto a lightly floured work surface and gently fold the dough into itself and gather it back into a ball. Cover the bowl with a towel or plastic wrap and chill overnight.

Finish the babka:

Preheat the oven to 350°F. Rub a 10-inch tube or Bundt pan with butter, then lightly dust it with sugar. Toast the pecans in the pan until golden, about 15 minutes. In a small bowl, stir together the brown sugar, granulated sugar, and salt.

Dust a work surface with flour. Remove the challah dough from the refrigerator, flour the top, and scrape the dough onto the work surface. Dust the top of the dough with flour and roll into a rectangle about 10 inches by 16 inches.

Rub the softened butter evenly over the surface of the dough. Sprinkle the sugar mix over the butter, then break up the pecans a bit and sprinkle them on top of the sugar. Sprinkle the chocolate last. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1-1/4 inches thick.

Place the pieces in the pan in a haphazard way, so that as the dough proofs the odd-shaped spaces are filled in. Here is one way: Create the bottom layer by laying 4 circles at the bottom of the pan with the spirals facing up. Set a circle upright in between each of those circles. For the top layer, set 3 circles in areas that will create empty pockets. Slice the last 2 circles in half and fit them into the gaps that remain. Cover the pan with a towel and let the dough rise until doubled in size, about 2 hours.

Bake for 45 to 50 minutes. The babka should be a beautiful golden-brown on top and have risen to the top or slightly over the top of the pan. Let it cool slightly, about 15 minutes, before placing a rack on top of the pan and turning the pan upside down to get the babka out of its pan and onto the rack to cool.

Chocolate Babka

This is the ultimate in yeasted coffee cakes. Eastern European in origin, it's made with a yeasted dough enriched with butter and eggs. The dough is left to rise overnight in the refrigerator. The next morning, it's rolled out, slathered with more butter, and dusted with sugar, chocolate, and nuts. The adorned dough is rolled into a log, cut into spirals, and fitted, free-form, into a tube or Bundt pan. After baking, those spirals give the babka its delicious nooks and crannies filled with melting chocolate and crunchy nuts, which make for an amazing breakfast cake.

For the sponge:

• 
  
  1 package active dry yeast
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  1 cup Kamut flour
  
  


• 
  
  1/4 cup millet flour
  
  

For the dough:

• 
  
  2-1/2 cups all-purpose flour, plus extra for mixing
  
  


• 
  
  1 Tbs. kosher salt
  
  


• 
  
  3 eggs
  
  


• 
  
  8 oz. (2 sticks) unsalted butter, at room temperature
  
  

To finish the babka:

• 
  
  Butter and sugar for the pan
  
  


• 
  
  1 cup pecan halves
  
  


• 
  
  8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
  
  


• 
  
  1/2 cup dark brown sugar
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2 oz. (1/2 stick) unsalted butter, at room temperature
  
  

Make the sponge:

Pour the yeast into the bowl of a standing mixer. Heat the milk in a small saucepan over low heat to a temperature that is warm to the touch, about 100°F, and pour it over the yeast. Stir together with a spoon to combine. Add the honey, Kamut flour, and millet flour and stir again. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for approximately 30 minutes, until the flour begins to crack and the sponge seeps upward.

Make the dough:

While the sponge sits, set the eggs, in their shells, into a bowl of hot water to bring them to room temperature.

After 30 minutes, crack the eggs and add them to the sponge. Put the bowl onto the mixer with the hook attachment and mix on low until the flour is incorporated, scraping down the sides of the bowl with a spatula.

Watch the dough to see if it’s sticking to the sides. If it is, add additional allpurpose flour, 1 Tbs. at a time—it may take as much as 1/2 cup until the dough is pulling away from the sides of the bowl. Once the dough has formed a cohesive mass and is pulling away from the sides, turn the mixer to medium and set a 5-minute timer. The dough will be moister than many bread doughs and will mostly cohere around the hook, occasionally letting off a tail of dough. Listen for the slapping noises as the dough goes around and around, releasing and incorporating the tail of dough. Halfway through the mixing time, stop the mixer and scrape the dough thoroughly from the hook. Mix the dough for 5 minutes more, making sure to set a timer.

After 10 minutes the dough should be a supple, elastic mass. Add the butter 1 Tbs. at a time and mix on medium speed, waiting to add the next piece until the first one is fully incorporated. The dough will come apart and back together again as the butter is incorporated into the dough. Once all the butter is added, the dough should be shiny and soft.

For the first rise, scrape the dough into a buttered bowl, cover with a towel or plastic wrap, and leave to rise for 2 hours, or until doubled in size. The dough is ready when a floured finger stuck into it leaves an impression. Scrape the dough onto a lightly floured work surface and gently fold the dough into itself and gather it back into a ball. Cover the bowl with a towel or plastic wrap and chill overnight.

Finish the babka:

Preheat the oven to 350°F. Rub a 10-inch tube or Bundt pan with butter, then lightly dust it with sugar. Toast the pecans in the pan until golden, about 15 minutes. In a small bowl, stir together the brown sugar, granulated sugar, and salt.

Dust a work surface with flour. Remove the challah dough from the refrigerator, flour the top, and scrape the dough onto the work surface. Dust the top of the dough with flour and roll into a rectangle about 10 inches by 16 inches.

Rub the softened butter evenly over the surface of the dough. Sprinkle the sugar mix over the butter, then break up the pecans a bit and sprinkle them on top of the sugar. Sprinkle the chocolate last. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1-1/4 inches thick.

Place the pieces in the pan in a haphazard way, so that as the dough proofs the odd-shaped spaces are filled in. Here is one way: Create the bottom layer by laying 4 circles at the bottom of the pan with the spirals facing up. Set a circle upright in between each of those circles. For the top layer, set 3 circles in areas that will create empty pockets. Slice the last 2 circles in half and fit them into the gaps that remain. Cover the pan with a towel and let the dough rise until doubled in size, about 2 hours.

Bake for 45 to 50 minutes. The babka should be a beautiful golden-brown on top and have risen to the top or slightly over the top of the pan. Let it cool slightly, about 15 minutes, before placing a rack on top of the pan and turning the pan upside down to get the babka out of its pan and onto the rack to cool.

Vegetarian Chopped Liver

This rich mushroom-walnut pâté is especially good with pumpernickel or rye bread.

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  


• 
  
  1 large yellow onion, halved and thinly sliced into half moons
  
  


• 
  
  2 fresh thyme sprigs
  
  


• 
  
  3/4 lb. cremini (baby bella) mushrooms, cut into medium dice (4-1/2 cups)
  
  


• 
  
  1/2 lb. shiitake mushrooms, stems removed, caps cut into medium dice (2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. dry sherry
  
  


• 
  
  1 cup walnuts, toasted
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1/2 tsp. fresh lemon juice; more to taste
  
  


• 
  
  1/4 tsp. finely grated lemon zest
  
  


• 
  
  2 hard-cooked eggs, peeled and roughly chopped
  
  


• 
  
  Extra-virgin olive oil, for drizzling
  
  


• 
  
  Flaky sea salt, for garnish
  
  


• 
  
  Thinly sliced scallion greens or chives, for garnish
  
  

Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes—it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 tsp. salt, and 1/2 tsp. pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.


Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 tsp. salt, and 1/2 tsp. pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.

Sweet Noodle Kugel

At Passover time, this sweet kugel is ideal for a light lunch, especially the day after the large Seder meal. If you are serving it during Passover, make sure to buy noodles that are Kosher for Passover.

• 
  
  1/2 cup golden raisins
  
  


• 
  
  1/2 lb. broad egg noodles
  
  


• 
  
  4 Tbs. unsalted butter (1/2 stick), melted
  
  


• 
  
  16 oz. cottage cheese
  
  


• 
  
  2 cups crème fraîche
  
  


• 
  
  4 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  1 tsp. ground nutmeg
  
  

Place the raisins in a small bowl. Add warm water to cover and set aside to soak for 1 hour. Drain in a mesh strainer.

Preheat the oven to 375°F. Lightly butter a 9 x 13-inch baking dish. Bring a large pot of salted water to boiling over high heat; stir in the noodles and cook for 6 minutes. Drain the noodles in a colander and transfer to a large bowl. Pour in the butter and toss until the noodles are coated.

Mix the cottage cheese, crème fraîche, eggs, and vanilla in a medium bowl; stir in the sugar, cinnamon, and nutmeg. Add to the noodles and stir until combined; stir in the raisins. Spoon the noodle mixture into the prepared baking dish. Bake until the filling is set and the top is golden brown—30 to 45 minutes.

Crème Brûlée Cheesecake

Why choose between crème brûlée and cheesecake when you can combine them into one decadent dessert? The crackly burnt sugar topping provides a wonderful textural contrast to the creamy filling. Create your own customized cheesecake recipe with our Recipe Maker.

• 
  
  8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  


• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  8 oz. mascarpone
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  2 Tbs. granulated sugar
  
  

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.


In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Sprinkle the 2 Tbs. granulated sugar evenly over the top of the cheesecake and slowly pass a hand-held kitchen torch over the sugar until melted and caramelized.


To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Honey-Preserved Clementines

Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).

• 
  
  1 cup honey
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  5 whole cloves
  
  


• 
  
  2 green cardamom pods
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  1-1/2 lb. firm clementines (5 to 7), cut horizontally into 3/4-inch-thick slices
  
  

In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

Gently slip the clementines into the liquid without stirring. (If any slices are mostly rind, place them rind down.) Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside overnight, at least 8 and up to 12 hours.

Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 
  
  3 Tbs. (1-1/2 oz.) unsalted or salted butter
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  3 Tbs. freshly squeezed orange juice
  
  


• 
  
  Grated zest of 1 orange, preferably organic
  
  


• 
  
  10 Tbs. granulated sugar
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3/4 cup unblanched or blanched sliced almonds
  
  


• 
  
  2 Tbs. white sesame seeds
  
  


• 
  
  1-1/2 tsp. black sesame seeds
  
  

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions

Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or two in advance to allow the flavors to meld and the meat to become more tender and flavorful.

• 
  
  1⁄4 cup plus 2 Tbs. pomegranate molasses
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  8 grinds black pepper
  
  


• 
  
  1 3-lb. beef brisket
  
  


• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  2 medium red onions, halved and cut into 1/2-inch-thick slices
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  1⁄2 cup red wine, such as Zinfandel
  
  


• 
  
  1 14-oz. can whole peeled tomatoes, with juices
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  1⁄4 cup fresh-squeezed, strained orange juice
  
  


• 
  
  2 Tbs. honey
  
  


• 
  
  3⁄4 cup pomegranate seeds, at room temperature, for garnish
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Put 1⁄4 cup of the pomegranate molasses, the mustard, garlic, coriander, salt, and pepper in the slow cooker and use a wooden spoon to mix well. Add the meat and turn to coat with the mixture (use your fingers to smear the mixture all over the meat).

Heat 2 Tbs. of the oil in a 10-inch, heavy sauté pan over medium heat. When hot, add the onions and cook, stirring occasionally, until golden brown, limp, and sweet, about 20 minutes (discard any strips of red onion skin that separate from the flesh). Pour the onions on top of the meat.

Add the remaining tablespoon of oil, plus the tomato paste and flour to the pan. Stir until no white flour is visible, about 1 minute. Remove the pan from the heat and carefully add the wine; return the pan to the heat, raise the heat to high, and simmer for about 2 minutes, whisking into a smooth, thick sauce. Add the remaining 2 Tbs. pomegranate molasses, the tomatoes with juices, stock, orange juice, and honey, and use a potato masher to gently mash the tomatoes. Boil until smooth and relatively thick, about 4 minutes, then pour over the meat-onion mixture.

Cover and cook on low until tender, about 8 hours. Carefully transfer the meat to a cutting board, and let rest for about 10 minutes. With a large shallow spoon or ladle, skim the fat off the top of the cooking juices. Cut the meat against the grain into roughly 1⁄3-inch-thick slices, mix it back into the sauce, and serve, garnished with the pomegranate seeds.

Extreme Chocolate Cheesecake

You can't get more chocolate than this cheesecake: a chocolate-wafer crust, melted dark chocolate in the filling, and chocolate shards scattered over the top. Create your own customized cheesecake recipe with our Recipe Maker.

For the crust:

• 
  
  8 oz. chocolate wafers, finely crushed (2 cups of crumbs)
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  7 Tbs. unsalted butter, melted
  
  

For the filling:

• 
  
  3 8-oz. packages cream cheese, at room temperature
  
  


• 
  
  10 oz. semisweet or bittersweet chocolate, melted and cooled
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Table salt
  
  


• 
  
  1-1/4 cups granulated sugar
  
  


• 
  
  1 Tbs. pure vanilla extract
  
  


• 
  
  4 large eggs, at room temperature
  
  


• 
  
  Chocolate shards or curls, for garnish
  
  

Make the crust:

Position a rack in the center of the oven and heat the oven to 375°F.


In a medium bowl, stir together the chocolate wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

Fill and bake the cheesecake:

In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.


Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.


Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).


Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Garnish with chocolate shards and serve immediately. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Matzo-Stuffed Cornish Game Hens

For some reason, you never see Cornish hens in restaurants anymore. Too bad, because this recipe, stuffing the birds with matzo and chicken livers and serving them with chicken jus (a brown chicken stock reduced to a glaze consistency), is a winner.

For the roasted chicken jus

• 
  
  2 lb. uncooked chicken bones
  
  


• 
  
  1 Tbs. canola oil
  
  


• 
  
  2 celery ribs, chopped
  
  


• 
  
  1 medium yellow onion, chopped
  
  


• 
  
  1 carrot, chopped
  
  


• 
  
  2 garlic cloves
  
  


• 
  
  2 sprigs fresh thyme
  
  


• 
  
  12 black peppercorns
  
  


• 
  
  1 cup dry red wine (such as Cabernet Sauvignon—an inexpensive one is fine)
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  1 tsp. kosher salt
  
  

For the stuffing

• 
  
  1 cup chicken livers (about 7 oz.)
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  1 large yellow onion, cut into 1/4-inch dice
  
  


• 
  
  3 celery ribs, cut into 1/4-inch dice
  
  


• 
  
  3 garlic cloves, minced
  
  


• 
  
  2 tsp. chopped fresh sage
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1/8 tsp. freshly ground black pepper
  
  


• 
  
  3 matzo crackers (full sheets), crushed into pieces
  
  

For the hens

• 
  
  4 Cornish game hens
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  4 Tbs. unsalted butter (1/2 stick), cut into small pieces
  
  


• 
  
  Kosher or fine sea salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 carrots, coarsely chopped
  
  


• 
  
  2 celery ribs, coarsely chopped
  
  


• 
  
  1 medium yellow onion, coarsely chopped
  
  

Tip:

To make this dish for a kosher meat meal, dot the
hens with margarine instead of butter, or brush them with canola or
olive oil.

Make the jus

Preheat the oven to 325°F. Place the bones in a roasting pan and drizzle with the oil. Roast, stirring several times so they cook evenly, until the bones turn light golden-brown—30 to 40 minutes total. Leaving the oven on, transfer the bones to a paper towel-lined plate to drain and wipe the pan dry. Return the roasted bones to the pan; add the celery, onions, carrots, garlic, thyme, and peppercorns. Pour in the wine and stir in the tomato paste and salt. If appropriate, add water to cover. Return the pan to the oven and cook for 4 hours, adding water as necessary to keep the bones covered.

Pour the liquid from the pan through a mesh strainer into a small saucepan; discard the bones. Bring the liquid to boiling over medium heat and boil gently until it is reduced to 2-1/2 cups, skimming off any impurities. Transfer the jus to a storage container.

Make the stuffing

To clean the livers, use the tip of a sharp paring knife to remove the sinew that runs into the meat and trim off any yellow spots or unevenly colored areas. Rinse the livers under cold running water and pat them dry thoroughly with paper towels. Coarsely chop the livers into 1/2-inch pieces. Heat the oil in a large sauté pan over medium heat. Add the onions, celery, and garlic, cook for 2 minutes; lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften—6 to 8 minutes. Add the livers, sage, salt, and pepper; sauté until the livers are cooked—about 5 minutes. Transfer the mixture to a paper towel-lined plate to drain. Place the crushed matzos in a medium bowl; add the liver mixture and mix well with a wooden spoon. Taste the stuffing and add more salt or pepper if you wish

Stuff and roast the hens

Trim any excess fat from the hens; wash them under cold water and pat dry with paper towels. Set aside.

Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.

Preheat the oven to 400°F. Loosely fill the cavity of each hen with stuffing. Drizzle 1-1/2 tsp. oil over each hen and rub into skin. Sprinkle each hen with salt and pepper. Truss the hens with twine (tie the legs together, tuck the wings under the backs). Place the hens, breast up, in the roasting pan, on the bed of chopped vegetables. Dot each with the butter, dividing equally. (If there is extra stuffing, place it in an appropriate size casserole or ramekin; add it to the oven with the hens about halfway through the roasting time.)

Place the pan in the oven and roast for 10 minutes, lower the heat to 325°F. Roast for 40 minutes more, until done (the internal temperature of the thigh should register 160° on an instant read thermometer), checking from time to time that the hens are browning evenly and rotating the pan 180 degrees about halfway through the cooking time.

Make the sauce and serve

Transfer the hens to a cutting board and cover with foil to keep warm. Transfer the vegetables and pan juices to a small saucepan and add 1 cup of the roasted chicken jus. Bring to simmering over medium heat; simmer for 10 minutes. Strain the sauce through a fine mesh strainer into another pan or serving pitcher; discard the solids and keep the sauce warm.

Slice the thighs, legs, and breast meat from each hen—as you would when carving a turkey. Carefully spoon the stuffing from inside each hen and place on individual plates. Arrange the meat from one hen on top of the stuffing on each plate. Spoon the sauce over the top and serve.