Cookbooks

My mom, Betty Keller, was a creature of habit. She worked very hard at her job managing restaurants while raising five boys and a daughter as a single mother. She loved to have cookies on hand at the end of the day, and she especially loved the Keebler pecan sandie. It was part of my childhood, and it's a flavor combination, vanilla and pecan, that I associate with her. It was an adult cookie to me. There was always a bag of them in the cupboard. Or almost always. We were six kids, and we were voracious. That was a problem when it came to my mother's cookies. We had our own cookies, Oreos and Nutter Butters, but when we'd dispatched those, there would be that bag of Mom's pecan sandies, daring us. It was really hard. Those cookies were sacrosanct, but sometimes, guiltily, we ate her cookies, one by one, until they were gone. Mom had very few things she could call her own. She had no real luxuries. We didn't have winter family vacations; we didn't go to a cabin by a lake in the summer. She worked, and she gave us everything we wanted and needed. But we didn't appreciate it then. How could we know? How could I, youngest of the boys, know? But I do now. Day after day, year after year, Mom set an extraordinary example for me. An example of hard work, attention to detail, and an all-consuming love for our family that I still have today. Food is a powerful connecter of who we are to who we were, to our past, to our memories, and, for me, to a different and simpler time. Even the smallest thing—a cookie—can help us understand what we feel now while reminding us of what we once felt and who we've become versus who we were then. So much of who I am today is tied to who my mom was, the choices she made, the way she worked, and how she lived her life. What success I have today, I owe to her. All of which is why the pecan sandie is so important to me.

Epicurious member Benjamin Tevelow of Woodside, New York, offers this easy and delicious vegetarian chili, which will satisfy even those who live for bacon. To simplify the recipe, throw this hearty chili in a slow-cooker. Simply sauté the onion, garlic, and spices in a pot, transfer that plus the other ingredients to the cooker, and cook for four hours on medium heat. Green onions, cilantro, sour cream, and grated Cheddar cheese combine for a tasty garnish.

Let’s be clear: If you’re hosting the dinner party to end all dinner parties—Grandma’s good china is out of storage, the napkins have been ironed, and you’re polishing the silver—this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you’ll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it’s worth it.

Crisp, tender asparagus spears get friendly with hearts of palm, cherry tomatoes, scallions, and avocado in this lovely starter salad from Epicurious member Theonike. A simple mustard-and-garlic-infused vinaigrette serves as dressing, while a sprinkle of toasted pine nuts gives this dish some crunch. Use soft, ripe avocados but wait to peel and dice them until just before serving so they retain their beautiful pale green hue.

“Vegetarian taco” is typically code for a taco with a black or pinto bean filling. But you can use heart-healthy lentils instead. Standard brown lentils are easy to find, but if you opt for French green lentils, they will take a bit more time to cook. If you’re craving lentil burritos—just add rice and tortillas.

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

Iceberg-wedge salads have been a restaurant staple, but this simple starter begs to be made at home. Hot pepper sauce adds zing to the blue cheese dressing, which is easy and delicious enough that you’ll want to save any extra and use as a dip for veggies or toss with cold cooked pasta for lunch. Serve with a grilled fillet of fish or steak, and you’ve got yourself an at-home meal that trumps anything you’d find on a menu.

With tender acorn squash, salty pancetta, a pungent and tart vinaigrette, and bitter chicory, this hearty salad is layered in flavor and texture. It will take you through all of winter, and would fit perfectly on most holiday buffets. You can use other winter squashes, including butternut, and bacon or prosciutto can easily stand in for the pancetta.

Forty-five minutes is all the time you’ll need to make this hearty, creamy chowder with bacon, salmon, and corn. A family-pleasing favorite for a winter night, the recipe also holds up to health-conscious variations. Sub in turkey bacon and low-fat milk, or swap in yams for the red potatoes for an extra dose of beta-carotene.

A homemade chicken stock spiced with a Scotch bonnet or habanero chile lays the foundation for this tropical dish. Coconut powder and sweet potatoes add to the island feel. “It’s a sweet soup and is more appropriate as an appetizer than an entrée, though I have to admit I’ve indulged in several bowls for dinner,” Epicurious member JTucci says. Although Tucci calls it a soup, the coconut chicken broth will be scant—just enough to cover the chicken and cabbage at the bottom of the bowl.

While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.

Chances are if you’ve ever eaten at a Korean restaurant, you’ve already had a variation of this specialty served to you as one of the banchan, or small dishes that accompany your meal. Traditionally, the tofu is lightly fried, but gentle simmering preserves the soft tofu’s smooth delicacy. Using firm tofu won’t yield the same texture, but the slices will maintain their shape a bit better. Considering how easy this dish is to prepare, it’s amazing that such complex tastes abound. Serve with a hot bowl of rice for a simple meal.

Creamy, tangy, cheesy, and easy, this time-tested recipe for a party dip from Epicurious member Kristen Warner of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.

Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.

This fusion pizza was inspired by one that Wolfgang Puck created years ago. Traditional Asian ingredients—Chinese five-spice powder, hoisin sauce, scallions, and black sesame seeds—are an excellent change of pace from your usual pizza seasonings. Bonus: At fewer than 150 calories per serving, these mini pizzas, or pizzettes, are a low-fat alternative to traditional tomato and cheese pies. Just 3 inches across, they are designed to be canapés or hors d’oeuvres, but you can, of course, easily bake one large pizza for a family-style meal.

Eggs Benedict with a dash of Worcestershire sauce? Trust us—and Epicurious member Gromney—on this one: it lends a compelling touch to this brunch classic. To make this dish a touch healthier, substitute turkey bacon or smoked salmon and reach for whole-wheat English muffins instead of the plain old white.

Meatballs are usually the spicy sidekick to spaghetti, but with a crusty roll, zesty tomato sauce, and some fresh mozzarella, they are transformed into hero material. Proving their versatility, these beefy bites from home cook Gayle Gardener of New Mexico also work as hors d’oeuvres. Just add a dipping sauce, and they’ll be the hit of the party. If you’re counting calories, substitute ground turkey or chicken for the beef and bake them.

The ultimate beer-hall food is also quite possibly one of our most versatile recipes. Arrange the pickles on a board with Gouda and a soft, dark loaf of rye from the bakery for a satisfying ploughman’s lunch. Whip up a batch to present in an attractive jar for a delectable edible gift that comes together in minutes. Or just serve alongside sandwiches in a buffet—the tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheeses, from Cheddar to goat.

Epicurious member and Maine resident Jesse Wakeman first made this ultimate breakfast burrito when he was in fifth grade. It’s fast (under 20 minutes), tasty, and simple to make. To warm the tortillas, arrange them in a single layer on a baking sheet and bake in a 350°F oven until just heated through, about 30 seconds. Alternatively, wrap the tortillas loosely in a damp towel and place in the microwave on high for about 20 seconds.

Plump Medjool dates stuffed with creamy herbed goat cheese and wrapped in fresh basil and crispy prosciutto make for seriously addictive eating. Plus, these salty-sweet bundles are quite possibly the easiest hors d’oeuvre you’ll ever make. Stuff and wrap the dates a couple of hours ahead, then arrange on a baking sheet, cover with plastic, and refrigerate until party time. When your guests arrive, pop the dates under the broiler and serve immediately.