Soup is always an obvious choice for leftover-turkey-themed videos, but it wasn’t until I heard about “Thanksgivingukkah,” that I knew that soup would be turkey matzo ball.

This year, Thanksgiving and the first day of Hanukkah fall on the same date for the first time since 1888, and this rare occurrence has been deemed, “Thanksgivingukkah.” And when we say rare, we mean rare, as this convergence will not happen again for another 77,000 years!

As I mention in the video, while pleased with my matzo ball skills, I’m not sure I’ve ever had the real thing (if that even exists), and so I don’t have anything to measure mine against. I’ve had it at delicatessens out here, but never in NYC, or other more legit locations. I’m using what seems to be a fairly standard formula, and they are quite light and tender, so until informed otherwise, I’m going assume these are pretty good.

However, there is one thing I would love to know. Why do “we” boil the matzo balls in salted water, instead of the soup? I’ve heard it’s so the broth doesn’t get cloudy, but is that really all there is to it? Speaking of the broth, yours will undoubtedly be superior to mine. By the time I got to this video, I only had a few scrawny pounds of meat and bones left, and yet it still came out wonderfully flavorful.

If you use all the scraps from a decent sized bird, you should get an incredibly rich broth, which is exactly what you want to be ladling over your matzo balls. As far as extra ingredients go, I like a minimalist approach with this soup, but of course, feel free to embellish your stockpot with whatever you see fit.

Some of this will be determined by how you season your Thanksgiving bird, and I can personally verify that this year’s Peruvian version worked nicely. So, I hope you enjoy the coming Thanksgivingukkah, and here’s hoping the end of your turkey means the beginning of a delicious matzo ball soup. Enjoy!

Ingredients for 4 portions (I only served one matzo ball, but this will make enough soup for 4 portions with 2 matzo balls per serving):

For the turkey broth:

3-4 pounds of roasted turkey bones and meat scraps (use everything you have, the fattier the pieces the better)

at least 2 quarts water or chicken broth, or enough to cover

1 large onion, chopped

2 ribs celery

- simmer on low for 3 hours or until all the meat falls off the bones and it’s flavorless.

- skim and reserve at least 4 tbsp of the melted fat that rises to the top

- strain, and you should have about 6 cups of broth. If you have more, reduce down to 6 cups (do not season with salt until reduced). If you didn’t get quite 6 cups, just add some chicken broth to make up the difference.

Note: my turkey was already very well seasoned, so I didn’t need to add much to the stockpot. You can adjust your broth according, and can certainly add things like bay leaf, thyme springs, parsley stems, etc.

For the matzo balls (makes 8):

2 large beaten eggs

2 tbsp rendered melted turkey fat

1 tsp fine salt

1/4 tsp freshly ground black pepper

pinch of cayenne

2 tbsp seltzer or club soda

1/2 cup matzo meal

- Mix and chill 30 minutes at least

- Boil in salted water (1 1/2 quarts water with 1 1/2 tablespoons salt) for 30 minutes and serve with turkey broth

For the soup:

2 tbsp rendered melted turkey fat

1 cup diced onion

1/2 cup diced carrot

1/2 cup diced celery
1 garlic clove, thinly sliced

6 cups very rich turkey or chicken broth (see recipe above)

salt and pepper to taste

1 tbsp chopped parsley

1 tbsp chopped dill

8 cooked matzo balls!

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Coquilles St-Jacques is the kind of unapologetically rich shellfish dish that we used to be able to enjoy, before the book-writing dieticians and celebrity chefs ruined it for everybody. 

Fats of all sorts were demonized, and young cooks far and wide were told to never, ever, under any circumstances, cover-up the delicate flavors of seafood with heavy sauces, especially ones containing cheese.

So, an amazing recipe like this went from classic French treat to crime against nature, and it slowly but surely started disappearing from menus. You can still find it in a few of the braver bistros, but to enjoy on any kind of semi-regular basis, you’ll need to master it at home. The good news is that’s very easy to do.

By the way, this is a great recipe for entertaining larger groups during the holidays, since it can be prepped well ahead of time. For this reason, Coquilles St-Jacques has always been a favorite of caterers and banquet chefs, and below the ingredients list, I’ll give some instructions on how they do it.

You can use sea scallops like I did, or the smaller, sweeter bay scallops, which are really nice in this. Of course, if you use bay scallops, you’ll only need a minute in the simmering wine, so be careful. No matter what you use, be sure they haven’t been dipped in a preservative solution. If you buy them frozen, which you should, the label should only say, “Scallops.”

The shells can be easily found online, or at your local restaurant supply store. Otherwise, simply use some small, shallow gratin dishes, which will work exactly the same. Find something, and give this “scallop recipe that time forgot” a try soon. Enjoy!

Ingredients for 4 portions:

2 tbsp unsalted butter

1/2 cup diced shallots
8 oz button mushrooms, sliced

salt and pepper to taste

1 cup white wine

1 pound sea scallops (about 3 scallops per person)

1/2 cup heavy cream
1 egg yolk

cayenne to taste
2 tsp minced tarragon

1 tsp lemon zest

1/4 cup grated Gruyère cheese

Broil on high, about 8-10 inches under the flame, until the scallops are hot, and the cheese is browned and bubbling. Because of the sugars in the wine and cream, the edges will brûlée or burn, but this is not a problem, and actually how it’s supposed to look.

NOTE: You can make these ahead, and refrigerate until needed. Since they will be cold, you’ll need to bring back to temperature before you broil them. Preheat oven to 350 F. and bake for about 12-15 minutes (will depend on how you constructed them), or until the centers are just warm. Switch oven to broil, and broil on high as shown. 
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The third best part of this job, after the fame and fortune, is learning about unique, new foods; and this farinata video is a perfect example! Until it was requested by a Vlad Kiperman (if that is his real name), I had no idea this tasty, and dead simple recipe even existed. It’s so good, I’m kind of sad the discovery came so late in life.

Farinata is nothing more than a simple garbanzo bean flour batter, which is spiked with olive oil and salt, and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much.

This is so simple and subtly flavored that it’s a kind of hard to describe. You may be familiar with the taste of garbanzo (aka chickpeas) in things like hummus and falafel, but here it’s not combined with other strongly flavored ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.

Like I said in the video, if you’ve never made this before, you should probably try a plain version to get an idea of what this stuff is all about, but after that, the sky's the limit. The options for add-ons to the batter, as well as potential toppings are virtually limitless. I hope you give this a try soon. Enjoy!

Pan Note: I know many will ask, so I’ll just say it now; yes, you can use any oven-safe 10-inch pan to make this, but I have a tough time believing it will come out as wonderfully textured as it would if you use a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one of the big keys here.

Ingredients for 6 portions (one 10-inch cast iron pan):

2 cups lukewarm water

1 1/2 cups garbanzo bean flour (aka chickpea flour)

1 1/2 tsp kosher salt (about 1 tsp fine table salt)

1/2 tsp finely minced rosemary leaves, optional

5 tbsp olive oil, divided (use 3 tablespoons for the batter, and 2 tablespoons for the pan)

freshly ground black pepper to taste

Gluten-Free and Loving It

By the way, since this is made from a legume-based flour, farinata is 100% gluten-free, which should make a small, but very passionate group of foodwishers happy. My usually modus operandi when it comes to such requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food blogger friends. 

Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.

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Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic “cream sauce.” 

Unlike what’s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in a while, it’s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but no matter which you choose, be careful not to “cook” the cheese. You just want to stir it in on low, until it’s almost gone, and then turn off the heat. Otherwise the cheese will “break,” and you’ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash filling, I decided to finish with diced apples and toasted walnuts. It was perfect with the rich sauce, and I recommend it if you’re using a similar pasta. Since the sauce itself is so easy, as in one ingredient easy, you can spend all that extra brainpower thinking of things you can add to it. I hope you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts

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We all know there’s really no such thing as a truly frightening Halloween treat, but that doesn’t mean we can’t give our guests a few moments of pause, as they process the sight of these fun, fang-filled apples staring up at them. Well, actually those are the bloody eyeball truffles staring up at them, but you get the idea. 

I kind of like the minimalist look here, but there are dozens of ways you could up the grossness factor with these. Maybe some fancy fruit gummy worms, or rice pudding “maggots?"

It’s been a while since we posted a “scary” Halloween treat, and since most tend to be sugar bombs, I thought it’d be nice to share something a little healthier. I’m assuming there will be no shortage of candy around. Enjoy!

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After doing such a great job folding the egg whites into this apple and cheddar soufflé batter, I celebrated by dropping a measuring cup into the bowl. By the time I fished it out, cleaned the sides of the bowl, and shook my fist at the heavens, I’d lost a lot of micro-bubbles.

I pressed on, and despite my tragic encounter with gravity, the resulting soufflés were simply fabulous, which just goes to show that maybe we need to relax about this whole folding thing. Sure, more bubbles would make it go a little higher, but if you’ve never made a soufflé before, I hope this gives you some new-found courage.

By the way, I don’t know why most similar recipes call for extra egg whites. Actually, I do know; it’s to make them more visually impressive, but I think this dilutes the flavor. I use about half the egg whites normally called for, and these are still light as a feather.

If you decide to give these a whirl, please promise me you'll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar soufflés are very versatile, and would make a great appetizer, a special holiday brunch starter, or deliciously different dessert. I hope you give them a try soon. Enjoy!

Ingredients for 4  (I used Le Creuset 4 3/4-ounce size):

For the apples:

1 tbsp butter, heated until edges start to turn brown

1 apple, cubed

1 tbsp sugar

For the batter:

2 tbsp flour

2 tbsp butter

1 cup milk

1/2 tsp salt

pinch freshly ground black pepper

pinch cayenne
pinch nutmeg

3 oz sharp white cheddar, or almost 1 cup grated

2 eggs, separated

Bake at 400 degrees F.  for about 22 minutes

*Assuming you don’t drop a measuring cup into your folded egg white fluffed batter, you should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4 to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s done. And for goodness sake, serve very warm, but not piping hot!

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This recipe video is inspired by a Lebanese yogurt cheese spread called Labneh, but I decided to call it homemade cream cheese because my sources deep inside Google tell me that “cream cheese” is searched for more often than “labneh.” In fairness, and with apologies to my Lebanese fans, it really is almost identical in texture and mouthfeel.

Like I say in the video, the taste is a bit bolder and tangier than that stuff from Philly, but when is that ever a bad thing? Michele found some amazing sheep’s milk yogurt at a local farmer’s market, and it was incredible in this, but I've used regular yogurt and it works wonderfully as well.

You can use it as you would any commercial cream cheese, but the honey and pistachio variation I tacked on to the end would make for a memorable holiday brunch addition. On the savory side, you can’t beat simply drizzling over some olive oil and eating as a spread with crispy bread or pita chips.

Most recipes for this say you can eat it after one day, but I really think the two-day “aging” and pressing process does great things. The taste mellows out a bit, and the texture gets even denser and richer feeling. Besides, if you don’t press it, you won’t get those signature, and ultra sexy cheesecloth fabric marks! I hope you give this homemade cream cheese a try soon. Enjoy!

Ingredients for about two heaping cups of cream cheese:

1 quart yogurt, try to get something really nice from a dairy, or use Greek-style

1 tsp kosher salt or to taste

cheesecloth
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.

Note: I’ve only made this one way, so I’m not sure what happens if you deviate from the recipe and use low-fat yogurt, etc. Let me know if you try something different!

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Making homemade cheese crackers has never been very high on my must-do baking list, but with entertaining season rapidly approaching, I decided to give it a try to see just how vastly superior they are to their store-bought cousins.

I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.

By the way, these cheesy crackers are based on a recipe I found on my friend, Joy the Baker’s blog. If you’re not familiar with her fine work, I encourage you to go check her out. She’s one of my favorites!

As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.

This is why when recipes call for a cup of Parmesan cheese, some people will be adding 2-oz of cheese, and others 4-oz, simply depending on how they grated the cheese and packed the cup. But, when portioning cheese by weight, one ounce is always one ounce. 

Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!

Ingredients for about 36 crackers:

(Note: This is a half recipe, you should double to make enough for a party)

Based on this recipe from Joy the Baker

2 tablespoons room temperature unsalted butter

3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)

1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)

1/2 tsp paprika

pinch of cayenne

1/4 teaspoon salt

1/2 cup all-purpose flour (2.25 oz by weight)

1 tablespoon cold water

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It’s been awhile since I dropped a Seinfeld reference, but this hearty tomato bisque had me reminiscing about the famous “soup’s not a meal” episode. It’s rich, hearty, and satisfyingly thick without being heavy. Sorry, Bania, it counts. 

There are different opinions on what makes something a bisque. Technically, it’s made from some sort of shellfish puree, but modern usage includes vegetables as well. Above and beyond that, it has to have cream, and be thickened with rice.

One problem with many of the tomato soups I’ve had, is that they are either thickened with tons of tomato paste, which is like eating a bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry, which leaves them too pasty for me. A little rice thickens the soup just as well , but also gives it a nice silky texture.

As far as the canned tomatoes go, we’re using the same argument here we use for tomato sauce. Unless you have some amazingly sweet, vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess moisture, then chances are San Marzano tomatoes will produce a superior product.

I tried to stress in the video how important it is to adjust the seasonings to your liking,  especially the sweetness. Many of us were raised on Campbell’s tomato soup (and grilled cheese sandwiches, of course), and because that flavor is so ingrained in our taste memories, you need to get this at least close for it to work. Taste, adjust, taste, adjust, and as always, enjoy!

Ingredients for 6 Portions:

1 tbsp olive oil

1 cup diced onion

1/2 cup diced celery

3 cloves garlic

1 quart chicken broth, plus more as needed

1 (28-oz) can crushed San Marzano tomatoes, or about 3 1/2 cups of other crushed tomatoes

1/2 tsp paprika

3 tbsp white long grain rice

1/2 cup heavy cream
1 or 2 tsp sugar, or to taste

salt and pepper to taste

cayenne to taste

basil to garnish

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It’s not unusual for me to steal a recipe idea from a local restaurant, but it’s not everyday that I’m inspired by something I eat at a bowling alley. This happened recently at the Mission Bowling Club, a fun and funky, six-lane bowling alley located just a few blocks from our home, which despite the cacophony, features some of the City’s best bites.

In addition to an otherworldly fried chicken appetizer, and a “granulated,” aged beef burger some (including my wife Michele) consider the best in the City, the MBC also features daily specials, and one such offering was described as an “heirloom tomato salad topped with a crispy rye crumble.”

That sounded great to us, and our server vouched for its excellence, so we happily included it among our starters. What we didn’t know at the time, was that our server had defied the kitchen and refused to use the dish’s official name, “tomatoes and dirt.”

She made this stunning admission as we raved about its deliciousness, and admitted to going rogue and changing the name because she just didn’t think that “dirt” sounded appetizing. What?! I thought this plate of tomatoes and “dirt” was just about the most creative thing I’d heard/seen/tasted in a while.

I was this close to going into that kitchen, ratting her out, and maybe getting a free dessert for my trouble, but thought better of it, and decided to quietly finish the salad, knowing that I would share it here, dirty name and all.  Anyway, this is my version, and I hope you give this a try soon. Enjoy!

Ingredients for 4 Small Portions:

8 oz burrata cheese, or fresh ricotta

Enough freshly sliced tomatoes for 4 portions

Wine vinegar, extra virgin olive oil, salt and pepper to taste

Fresh sliced basil leaves

For the crumbs:

2 tbsp olive oil, more if needed

3 large brown mushrooms, minced fine

big pinch of salt

3 slices of dark rye, made into crumbs

1 rounded tablespoon ground almonds (aka almond meal, almond flour, or just crush your own)

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As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

View the complete recipe

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I know a recipe came out well when my wife Michele says something to the effect of, “we can never have this made any other way, ever,” which is exactly what she said after tearing through two ears of this amazing Mexican-style grilled corn. She wasn’t kidding.

I have no idea how authentic this is, as I’ve never had this in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just say this was inspired by “elote,” as it’s called. I’m sure there are hundreds of variations, but the one constant seems to be the final step, which consists of grating copious amounts of Cotija cheese over the seasoned ears.

Cotija can be found in any large grocery store (at least in California), and for me it’s like a bland, slightly drier Feta cheese. I know that doesn’t sound especially appetizing, but when combined with the creamy chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch, Parmesan or Feta would work, but I can’t imagine it being as perfect.

There should be no shortage of fresh corn on the cob this time of year, so I highly encourage you to get some (twice as much as you think you are going to eat), and give this amazing recipe a try soon. Enjoy!

corn on the cob, boiled in salted water for 5 minutes, drained

melted butter, as needed

grated cotija cheese, as needed

For the chili mayo (makes enough for about 8 ears):

generous 1/2 cup mayonnaise

1 tbsp ground ancho chili powder

1 tsp smoked paprika

juice of one lime
salt to taste if needed

View the complete recipe

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No salad will break your heart like the “Caprese.” It always sounds great; creamy mozzarella, fragrant basil, and sweet, juicy, vine-ripened tomatoes…what’s not to love? Well, false advertising for one. With very few exceptions, the tomatoes used on these Caprese salads are not sweet, juicy, ripe tomatoes; they’re the opposite.

They’re almost always your standard, conventionally produced, picked green and left to redden (not ripen) in the case, tomatoes. They’re mealy, flavorless, and completely undeserving of being paired with ingredients as perfect as mozzarella and basil.

While I’m invariably disappointed by the execution of this classic salad, I do love the combination of flavors, and by using cherry tomatoes, I thought it would translate perfectly for a baked goat cheese appetizer. Did it ever. When you take into consideration the taste, appearance, and ease of preparation, there’s a real chance this could become your new favorite summer appetizer.

By the way, as long as you are using high quality, oven safe ramekins, you can also do these on the backyard grill. Place a piece of foil on the grates, set down your ramekins, close the cover, and cook until the juices are bubbling, and the cheese is heated through.

I hope you give this delicious, and so not disappointing “Caprese” a try soon. Enjoy!

Ingredients for 4 portions:

8 oz log fresh goat cheese, cut into 4 equal pieces

2 tbsp olive oil

2 tbsp basil chiffonade

16 cherry tomatoes, halved

freshly ground black pepper and cayenne, to taste

*bake at 400 degrees F. for about 15 minutes

View the complete recipe

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I’ve never been a big cold soup fan. Where I’m from, cold soup gets sent back, but over the years I’ve grown to appreciate things like gazpacho, vichyssoise, and…that’s about it. Well, thanks to this gorgeous chilled sugar snap pea soup, my repertoire just expanded in a very delicious way.

Traditionally (from what I hear), chilled pea soups are made with English peas, but thanks to the very user-friendly sugar snap, not only is there no shelling involved here, but I think they impart an even sweeter flavor. Speaking of sweet flavor, you’re going to want to contrast that by garnishing with some sour cream or crème fraiche. If you can’t get or have that, then use a few drops of lemon juice or rice vinegar to balance the flavors. 

As far as the mint goes though, I’d make every effort to obtain some, as I can’t imagine another herb pairing as well. Lastly, the Snoop Dogg reference in the title foreshadows a Snoop Dogg reference made during the garnishing portion of the video. For more information, ask your kids. I hope you give this lovely, spring soup a try soon. Enjoy! 

Ingredients for about 6 cups of soup:

1 tbsp olive oil

1 cup sliced leeks

4 cups chicken broth

salt, pepper, and cayenne to taste

1 pound sugar snap peas

2 mint leaves

crème fraiche or sour cream, and more fresh mint to garnish

View the complete recipe

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These simple and addictive shrimp and jalapeno nachos are not only a nice alternative to more common versions, but a great reminder of how this iconic snack was actually intended to be served. Contrary to current fashion, nachos didn’t start out as a giant pile of chips drenched in ladles of florescent gold cheese sauce.

The earliest versions were made by simply broiling a single layer of cheese-topped chips, which were then garnished with jalapeno peppers – simple and elegant, with every chip genetically identical to the next. Over time we’ve added hundreds of toppings, as well as replaced the broiled (real) cheese with something that you can also use to grease an axel.

Don’t get me wrong, I enjoy the aforementioned version just as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit a simpler time in American snacking. If you’re planning to party, I wish you a fun and safe Cinco de Mayo, and hope you give these very tasty chips a try. Enjoy!

Ingredients for 4 Portions:

1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are ideal for this)

1 tbsp vegetable or olive oil

pinch of cayenne

1/4 tsp ground chipotle pepper

salt and pepper to taste

50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin

about 3 1/2 cups of shredded Monterey Jack or cheddar cheese

avocado creama (1 avocado, 1 cup sour cream, and juice of 1 lemon or 2 limes; liquefied in a blender)

sliced cherry tomatoes and freshly chopped cilantro to garnish

View the complete recipe

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Whenever I do ethnic recipes like this Greek tzatziki sauce, I’ll usually go online and listen to an audio dictionary or some YouTube videos to verify the pronunciation. Of course, just listening to it doesn’t mean I’ll actually be able to pronounce it that way. A western New York accent is a strange and unpredictable thing, but at least I know how far off I am.

This time things were a little different.  I must have listened to a half-dozen examples, and they all were fairly unique. Everything from how I say it, TA-ZEE-KEY, to something that sounded a lot like CHA-CHEE-KEE, which, by the way, is my new favorite way to say it. Just for fun, maybe you all can leave your best phonetic spelling of “Tzatziki” in the comments section, and we’ll see what the consensus is.

Unlike the pronunciation, one thing that everyone will agree on is that this garlicky yogurt sauce is truly of one of the world’s great condiments. This is quite literally delicious on anything savory, and with grilling season upon us, you’ll want this one in your regular rotation. I hope you give it a try soon. Enjoy!

Make about 3 cups of Tzatziki:

2 cups Greek yogurt

1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt

4 cloves garlic, very finely minced

juice of half a lemon or vinegar to taste

3 tbsp chopped fresh dill and/or mint

salt, pepper, cayenne to taste

View the complete recipe

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No chance – but that doesn’t take anything away from this simple, delicious, and quite dip-able roasted parsnips recipe. As I mention in the video, I was inspired by some grilled parsnips that showed up as a side dish at a recent meal, and I wanted that same effect without having to go out to the backyard.

The combination of a very hot oven, the generous cooking time, and a pre-roast, lemon-olive oil soak gets you pretty close to grill marks country. Also, this method seems to mellow the root’s bold flavor, and while the outside remains pleasantly fibrous, the inside gets creamy and sweet.

One note about the use of lemon here: As anyone who has ever tried to cook raw green beans in a tomato sauce will tell you, an acidic cooking liquid can toughen the surface of a vegetable. I learned why in culinary school, but that was in 1984, and I’m kind of fuzzy on anything before the Clinton administration. I’m sure one of our resident scientists will chime in with a concise explanation.

Anyway, whether you’re looking for a new and exciting side dish, or something to dip into aioli besides potatoes, I hope you give this oven “grilled” parsnips recipe a try. Enjoy!

Ingredients for 6 servings:

2 pounds parsnips
juice of one lemon
2 tbsp olive oil
salt and pepper to taste
*Aleppo pepper, to taste

*Aleppo pepper is my new favorite ground chili pepper! It’s a moderately hot and fruity pepper that’s said to have “cumin-like undertones,” as Wikipedia puts it. For more information, click here.

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