Mimi Sheraton

Mimi Sheraton · NYT Cooking

Chilled dough for 10-inch flan ring, as above

Mimi Sheraton · NYT Cooking

Mimi Sheraton

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Plenty of onion, salt and white pepper are essential to the character of potato pancakes, and I have also adopted the custom of stirring in some minced parsley for a fresh and verdant accent. Occasionally, and especially if I am serving sauerbraten, I grate in two or three tablespoons of peeled apple, the drier varieties, such as Golden Delicious, being best suited to this purpose. These should be prepared and fried as close to serving time as possible.

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

To get the Yom Kippur eve meal on the table in time, my mother began cooking early in the day, preparing her thick and velvety barley soup perfumed with flecks of dried Polish mushrooms and root vegetables such as parsnips and petrouchka. To this she added boiled potatoes, even though potato pancakes would accompany the slowly braised, well-garlicked pot roast, and as a side dish she served cabbage rolls stuffed with beef and rice — her idea of a vegetable. Stewed fruit and honey cake were dessert, usually eaten quickly as time inevitably ran out.

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

“Braising is a cooking method that is little understood and much neglected,” Mimi Sheraton wrote in The Times in 1983. “The long, slow, moist process fills the house with warm scents of simmering meats, vegetables and herbs and yields in robust main courses that include rich sauces and gravies to be aborbed by potatoes, rice or noodles. And because the moisture tenderizes the meat, even the least expensive cuts gradually take on savory overtones.” She accompanied her article with this luscious sauerbraten, which benefits greatly from larding the meat with bacon or salt pork, and is even better the day after it is prepared.

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

The dough should be prepared 12 hours before it is to be baked.

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking

Mimi Sheraton · NYT Cooking