Cookbooks

Homemade sweetened condensed milk traditionally requires ultra-low heat and up to 6 hours of constant stirring, but with a splash of heavy cream added to prevent scorching, I can crank up the heat and be done in 45 minutes. The result is thicker, creamier, and more luscious than anything from a can, with a rich dairy flavor and subtle notes of caramel. If you like chai tea, be sure to try the cinnamon-spiced variation.

If you can fold a napkin, you can make an old-fashioned pie crust—no food processor, no pastry knife, no vodka. Most important: no cracking or tearing. The dough is supple, smooth, and strong, so it’s easy to handle and shape. It also freezes incredibly well, which is why I always make two. Besides, who doesn’t want more pie? Especially one with a crust this tender, flaky, and crisp.

This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour.

Use this Indian-spiced tomato sauce in Gujarti Eggplant and Sweet Potato “Lasagna.”

A spicy kick to a delicious and easy baked chicken recipe. Any mustard works, but we love one available at health food stores that has apple cider vinegar in it.

Keep this curry paste in a jar in the refrigerator for up to 1 week.

For the best results, buy fresh full-cream ricotta. It's available at delicatessens and the deli counter of supermarkets.

This versatile marinade works on everything from eggplant to chicken breasts. Vary ingredients with the seasons, changing up the herbs as you see fit. Basil, thyme, oregano, and tarragon will all work perfectly here.

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads. Because of its subtlety, creamy vinaigrette can be flavored easily with herbs such as mint, chives, or chervil. It is also excellent for showcasing a special vinegar.

Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.

When I was a kid growing up in the Midwest, my friends and I would always pick up big packages of bratwurst to grill while watching sporting events. I wanted to re-create the sausage of my youth, and I think these bratwurst come pretty close. This is a simple, classic sausage; serve it on a crunchy roll with mustard and sauerkraut.

The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.

If you’re baking more than one tray of cookies at a time, swap their shelf positions in the oven halfway through cooking time to ensure even coloring.

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you’re eating a salad with a Caesar dressing.

This recipe harnesses the goodness of schmaltz while adding great flavor to the vegetables. Plus, it cooks quite quickly compared to roasting a whole chicken.

I love burgers that ooze cheese when you bite into them, but turkey burgers typically fall apart when you make them with a chunk of cheese in the center. Instead of working against the ingredients, I work with them.

Keep the accompaniments simple by serving with a platter of sliced baked tofu, cucumbers, tomatoes, and baby carrots.

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.