Holiday Pies
It’s hard to imagine a holiday meal without pies. In this Holiday Pies lesson, you’ll learn how to make our foolproof pie dough, two types of apple pie, as well as classic pecan pie and pumpkin pie.
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It’s hard to imagine a holiday meal without pies. In this Holiday Pies lesson, you’ll learn how to make our foolproof pie dough, two types of apple pie, as well as classic pecan pie and pumpkin pie.
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A cheesecake is traditionally baked in the oven, with the springform pan set inside a roasting pan that is filled with water. This set up ensures that the eggs in the cake don’t overheat and curdle. Moving this recipe to the slow cooker ensures that it bakes through perfectly every time. There’s no need to worry about the water overheating or evaporating. As a result, the slow cooker turns out a remarkably creamy cheesecake and there’s no risk of cracking on top (a sure sign of overcooking that often happens when baking in the oven).
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This pie’s combination of ease and elegance makes it a timeless dessert. And yet we’ve never eaten a version that we’d consider perfect. This retro classic was due for a makeover, so we moved ahead with our own ideal in mind: a filling that’s creamy, rich, and set but not stiff—and that packs plenty of bright lemon punch.
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A true Baja California experience requires sunny, breezy patios and a plate of tacos. We aimed to re-create the feel of a Baja-style fish taco in our home kitchen, instead bringing veggies to the forefront. We thought that battered cauliflower bites, drizzled with a cool and creamy vegan sauce, were the perfect vegan stand-in for the fish. We wanted to avoid the mess of deep-frying, so we cut the cauliflower into large florets and roasted them. To boost their flavor, we dunked the pieces in canned coconut milk seasoned with garlic and spices and then rolled them in a mixture of panko bread crumbs and shredded coconut. Not only did this add richness and the flavors of a cabana-shaded getaway, but it also mimicked the crisp exterior texture of batter-fried fish. A bed of crunchy slaw with juicy mango and spicy jalapeño provided the perfect balance of sweetness and heat. By using equal parts vegan mayonnaise and dairy-free sour cream, plus cilantro and a bit of lime zest, we were able to whip up a vegan crema to top it all off. Just add cerveza and sunshine. For a spicier slaw, mince and add the jalapeno ribs and seeds.
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