Dana Slatkin

Cauliflower “Risotto” with Green Harissa

In the days before Thanksgiving, everyone’s talking turkey. Cooking blogs are buzzing about how to brine, stuff, and cook the bird for the epic feast. Stores want to sell us brand new roasters, thermometers and deep fryers. And despite all the hours we’ll put into preparing the rest of the meal, the turkey -- in all its stuffed and golden glory -- is the trophy, the emblem of our culinary prowess, the centerpiece of abundance and togetherness. Or not. Personally, I don’t do turkey. Ever since I made my first homemade pinecone/glitter gobbler in kindergarten, I remember deciding never to eat the bird again. In cooking school, I dreaded this time of year, when we had to prepare hundreds of turkeys for faculty and fellow students. Once … [Read more...]

Finnbarr’s Kale and Artichoke Dip

I’ve never lived in Ireland, but if I did, I would probably hang out at my neighborhood pub all the time. There’s something so magnetic about that cozy, familiar space right around the corner, the one where they know you by name, the menu always speaks to your appetite, and there’s someone there to welcome you with a smile every day of the week. But closer to home, nestled by the mountains in Aspen, Colorado, there’s an Irish pub that fits my fantasy. It’s named after St. Finnbarr, the fair-haired patron saint of Cork, and it turns out some of the best pub fare (translation: comfort food) I can imagine. This delicious twist on a classic duo is the most addictive concoction ever. The last time I polished off a whole batch myself, … [Read more...]

Introducing…Cozy Fall Cooking with the Beverly Hills Farmgirl!

The Edible Farmers Market - SOLD OUT Thursday, September 18 10 am – noon Do you love going to your farmers market but have no idea what to cook once you get home? Let the Farmgirl show you how to turn the freshest finds into a weeknight feast! Menu highlights: Still Life in Salad (you’ll never think of salads the same way again); Seared Market Fish with Mushroom Tapenade and Mustard- Caper Herb Sauce; Shredded Zucchini with Scallions, Parmesan and Chile; Ten-Minute Berry Buckwheat Cobbler (whole-grain, gluten-free and refined sugar-free!) $140 per guest 2-hour class includes recipes, lunch, and a donation to a local charity If you would like to be added to the waitlist, please e-mail Dana here.   Fall Vegetarian … [Read more...]

Scallion Pancakes with Sweet Soy Dipping Sauce (Gluten-free)

Scallion pancakes with sweet soy dipping sauce

Makes about 2 dozen small (about 3-inches in diameter) pancakes, or 6-8 servings It’s beginning to feel a lot like…get me to January 1. If you’re already over the holidays, you’re not alone. All the forced festivity, cloying crooning and nonstop consuming can start to grate on nerves. But in light of the heartbreaking tragedies in last week’s news, let’s count our blessings. In the final stretch to the finish of 2012, I get busy cooking. For those I love. For those who are suffering or struggling. For those who are no longer here to enjoy the holidays. One ritual I always look forward to: Chinese food on Christmas Eve. It’s practically a cultural imperative. Some years we head to our favorite local restaurant for … [Read more...]

Quinoa Vegetable Latkes (gluten-free)


Makes 12 3-inch latkes Pull out that cast iron pan, stockpile your potatoes and onions, arm yourself with oil. It’s latke time. This month I’m knee-deep in them. After pouring through shelves of Jewish cookbooks over the years, testing countless recipes and swimming in oil every December, I think I’ve finally managed to master the perfect latke. For the past decade or so, I’ve stuck with what works, a failproof formula that somehow manages to get raves every time. I have gradually made some minor tweaks to the recipe, adjusting the potato to onion ratio, adding zucchini, and honing the process down to a few steps. For you traditionalists, here is the recipe. But if you’re willing to stretch a little this year, I have a … [Read more...]

Date, Coconut and Walnut Balls


Everyone’s supposed to love holiday cookies. And I do, really I do. I appreciate the artistry, the loving effort, and the sweet reminder to enjoy this festive season. But those little gems of butter and sugar stress me out. Knowing that I will never have the time to pipe icing around a gingerbread man or extrude sugar dough from a cookie press makes me sad, just sad. The good news is that if you adore the idea of giving and getting edible gifts like I do, there are plenty of solutions. Take these addictive date balls. Made in a snap from three ingredients, they are the kind of holiday confection I am thrilled to bestow or receive. I’ve experimented by varying the dried fruits — try prunes, figs, and apricots — … [Read more...]

Stuffed Acorn Squash with Cranberry Couscous Stuffing

Stuffed Acorn Squash with Cranberry Couscous Stuffing

Announcing the winner of our November Stuffing Contest! Courtney Sanders of Burnsville, Minnesota writes: “What I love about this stuffing is that it is full of color and rich in flavor. I live in the Midwest, and it is great to feature local [ingredients] in this delicious, wholesome and festive stuffing.” Her advice? Always cook with the freshest ingredients from your state. Courtney’s recipe reads like a playlist of Fall’s greatest hits. I could almost smell the rich, savory flavors, brightened by tart apples and dried cranberries. Picture the jewel-like colors of cranberries, apples and fresh herbs gleaming on a holiday table. Yum. But stuffing always leaves me — well — stuffed. I’d … [Read more...]

Pumpkin Pie Champagne Cocktails with Toasted Marshmallows

Pumpkin Pie Champagne

I am no mixologist. I don’t even drink much. But I love the ritual of cocktails. The name alone is enough to get me going. Offer me something that sounds mysterious or festive and I kick into party mode. Make it an alluring shade of the season, like autumn orange, pour it into a chilled flute, and I’m salivating. Add some bubbly and it’s impossible not to be in the mood for merriment.   This cocktail covers all the bases. The color of an early sunset, with bubbles galore and a gooey marshmallow garnish, it’s the perfect way to kick off your Thanksgiving feast. Serve me one of these and I’m all yours. You had me at Pumpkin Pie. The Farmgirl’s got you covered for the holidays! For menus and … [Read more...]