by Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]

by Geila Bernstein
Quick tip: Prepare this ahead of time and store up to four days in advance.
Ingredients:
1 ½ cups port (or 1/4 cup sugar and 1 1/2 cups red wine)
¼ cup balsamic vinegar (no need for the high-end variety)
¼ cup brown sugar
8-10 dried mission figs, stemmed and chopped
2 sprigs thyme
1 12-oz bag cranberries
½ cup sugar
freshly […]

by Geila Bernstein
Quick tip: When preparing a big meal, pace yourself. Prepare this soup ahead of time and just heat it the day of. You can also cube the butternut squash and slice and dice the leeks, celery and carrots a day in advance, and store them in your fridge overnight. This way the day […]

by Geila Bernstein
Quick Tip: Blanching the Brussel sprouts a day in advance can spare you an extra step on your big cooking day. Just boil them until they’re bright green and still a little firm, rinse them under cold water to stop the cooking process, and store them in the fridge.
Ingredients:
1 15-oz jar of […]

By Geila Bernstein
Quick tip: The better the quality of your ingredients, the better your dish will taste. In this case, use pure maple syrup. Most commercial brands don’t even contain the stuff. Also, because this recipe is corn syrup-free, feel free to bake this for Passover.
Ingredients:

1 cup pure maple syrup
¾ cups packed brown sugar
3 large […]

by Geila Bernstein
My mother never believes me and every year declares it a miracle that the turkey is done and perfectly moist in two to two-and-a-half hours. You won’t believe it either, until you try it. The key is to have a smaller turkey, say 12-14 pounds. And, make sure it’s fresh!
Ingredients:
1 12-14 lb fresh […]

by Monita Buchwald
Cooking for the Shabbat after Thanksgiving has the familiar feeling of a two-day Yom Tov. There are usually leftovers, but maybe not enough to make a whole meal. Inevitably you face the question: Do I serve Thanksgiving again or start from scratch for Shabbat?
Here’s a strategy that allows your Thanksgiving dinner to keep […]

by Monita Buchwald
What to do with all that squash? Rather than serve warmed-up left-overs for Shabat, give your squash a second life. Here’s a recipe I borrowed from “The Kosher Palette II: Coming Home” cookbook that will make your guests wonder how you had time to prepare all this.
Ingredients:
1 cup cornmeal
1 1/4 cups all-purpose flour
1 […]

by Laura Frankel
This riotously colored stew, full of beautiful squash and dried fruits, is one of my favorite dishes. The barley and potatoes also make it my ultimate comfort food. For a special occasion, this stew looks gorgeous served from a large pumpkin that’s been hollowed out. Or you can scoop out mini pumpkins for […]

by Anthony Paris
There are few earthly pleasures quite as earthy as ratatouille. While some recipes call for eggplant as the main ingredient, others, such as this classic one from Provence, cast squash as the star. Don’t drown out its subtle taste by adding too many other vegetables. Just some pepper, onions and a few spices […]