Recipes

Carolina Gelen · NYT Cooking

Freezing slices of canned jellied cranberry sauce then coating them in a snappy chocolate shell transforms a Thanksgiving side into an irresistible sweet treat, perfect all year round. Thanks to cranberries’ high pectin level, which delivers its characteristic jelly consistency, plus the hefty amount of corn syrup that is commonly found in canned cranberry sauce, these cranberry slices develop a smooth, fudgy, sorbet-like texture when frozen. (Watch Carolina Gelen make this dish in this video.)

Carolina Gelen · NYT Cooking

This playful take on classic tiramisù ditches espresso for apple cider and caramel in the caky layers and includes a ripple of tender tart and sweet apples glossed in a homemade caramel sauce. For a crunchy boost to each bite, you can top this soft and creamy tiramisù with candied pecans right before serving. The tiramisù will get better and better the longer it rests in the fridge, making it a perfect dessert to prepare a day or two ahead of serving.

Carolina Gelen · NYT Cooking

Steering away from classic tiramisù, this celebration of fall flavors tucks chai-soaked ladyfingers between dollops of pumpkin-date mascarpone cream. It delivers a more subtle pumpkin flavor than pumpkin pie, with hints of spice and dates’ nutty, caramelly notes in every bite. The filling is delicious enough to eat by the spoonful, but tastes even richer between layers of caky softened ladyfingers. With no baking required, this tiramisù gets better and better as it chills, making it a perfect make-ahead treat.

Carolina Gelen · NYT Cooking

Tiramisù is often identified by its traditional components: espresso-soaked ladyfingers tucked in a cloudlike mascarpone filling. For a playful take inspired by the classic, cranberry juice-soaked ladyfingers and cranberry sauce drizzled between the airy cream layers deliver a tart, fruity bite. Though this tiramisù might not come with espresso, its tangy cranberry pockets offer an invigorating midday or post-dinner pick-me-up. Since it can be prepared in advance, with no baking required, this dessert is ideal for Thanksgiving and other festive gatherings. Tiramisù gets better as it sits, allowing all the layers to mingle and create a cohesive bite.

Carolina Gelen · NYT Cooking

Sweet potatoes are neither savory nor really sweet. On their own, they fall into a cozy, mild middle, which is why they benefit from being placed on a clear pathway. In this recipe, they’re taking the sweet route. Fondant translates to melting from French and these rounds are treated like savory fondant potatoes: seared until golden and basted in melted butter. Unlike the classic, they’re then simmered in orange juice and honey to develop fondant’s characteristic melt-in-your-mouth tenderness while intensifying their natural sweetness. With its savory sesame flavor and candy sweetness, the halvah crumbles on top elevate this dish to a chic, grown-up version of sweet potato casserole. Watch Carolina Gelen make this dish in this video.

Carolina Gelen · NYT Cooking

Crispy on the outside and tender in the center, these potato latkes are laced with julienned pickles, their thin slivers adding salty, sour flavors for a perfectly balanced bite. The potato, onion and pickle mixture is formed into patties with loose, wispy edges ready to get extra crispy when gently lowered into sizzling hot oil. Maintaining a consistent heat is the key to prevent the latkes from burning on the outside before they cook through in the middle. The contrast between sour pickles and buttery fried potatoes is excellent, especially when topped with applesauce and sour cream. Don’t let that leftover pickle brine go to waste: Use it in pickle lemonade or pickle brine margaritas to enjoy with these latkes. Watch Carolina Gelen make this dish in this video.

Carolina Gelen · NYT Cooking

A buttery, enriched babka swirled with a sweet date caramel may sound like an ambitious baking project, but this one is extremely doable. Dates, soaked in hot water until tender, get blended with butter, cinnamon and brown sugar until a spreadable paste forms. The mixture resembles a nutty caramel that turns irresistibly gooey once baked. The babka dough comes together without the need for a stand mixer — just a bit of elbow grease. For a tender texture and sweet sheen, the date-swirled loaf is drizzled with sugar syrup right after baking. Pair with a cup of hot coffee or cold milk for the perfect morning treat. (Watch Carolina Gelen make this recipe in this video.)

Carolina Gelen · NYT Cooking

This delicious, dairy-free alternative to classic tomato soup delivers the same comfort as the original, thanks to a surprising store-bought ingredient: hummus. The chickpea and tahini dip has long thickened soups — or even formed the foundation for them, as in Turkish Cypriot humus çorbası — and brings richness and an irresistible sesame undertone to this tomato soup. This recipe starts with a flavorful tomato base, made by simmering canned tomatoes, aromatics and spices. A heaping cup of hummus is added to the mix, thickening the soup to a velvety consistency. Wait until the hummus is incorporated to season the soup, as the dip itself brings plenty of salt to the mix. Salt is the most important ingredient in any soup, establishing the difference between a bland meal and flavorful one.

Carolina Gelen · NYT Cooking

Chewy potato dumplings and tender spinach take this spicy tomato soup to the next level. For its base, canned crushed tomatoes get infused with fresh basil, garlic and spices, and sweetened with frizzled onions. (Working over high heat speeds up the sear on the onions.) A pleasant kick from the crushed red pepper balances each bite. Right before serving, store-bought gnocchi are simmered in the tomato soup alongside fresh (or frozen) spinach, instantly thickening the soup and adding more body. For added protein, cubed firm tofu or a can of rinsed and drained beans simmered in the soup will do the trick.

Carolina Gelen · NYT Cooking

With only eight ingredients, this many-layered cake makes an impressive centerpiece to conclude any dinner party — and it’s both gluten-free and dairy-free. Created for Passover but suitable for any special occasion, the yellow cake layers use almond flour, potato starch and whipped eggs for a soft, delicate crumb. To keep the dessert dairy-free, the chocolate filling is made using water and chocolate, a technique perfected by the father of molecular gastronomy, Hervé This. Combining hot water, sugar and chocolate, then stirring them over a cold surface emulsifies them into a light, mousse-like consistency; the result is reminiscent of ganache without the heaviness of cream. For best results, use high-quality chocolate, and avoid chocolate chips, which often contain additional ingredients that might interfere with the emulsion process. Fresh raspberries are sprinkled throughout the layers for a touch of brightness in each bite.

Carolina Gelen · NYT Cooking

With sweet, caramel-scented bits in every bite, these coconut rum balls look like the grownup version of a coconut macaroon but eat like chewy bites of cookie dough. The flavor lands somewhere between a coconut-laced sticky toffee pudding, thanks to the dates and brown sugar, and that of a Girl Scout Samoa cookie, with the toasted coconut and bittersweet chocolate exterior. For a deep, nutty flavor, the butter is browned, while the coconut shreds are toasted until golden brown and crisp. Softened dates, a splash of rum and a hefty amount of brown sugar soak into the toasted coconut for a fudgy bite.

Carolina Gelen · NYT Cooking

With layers of crisp matzo sheets, snappy toffee and bittersweet chocolate, it’s easy to understand why matzo toffee, popularized by Marcy Goldman, is a Passover staple everyone looks forward to. This recipe brings one additional element to the mix: coffee, two ways. Instant coffee is simmered with salted butter and sugar to flavor the toffee, bringing depth and balance to the traditionally sweet bite, while whole coffee beans are used as a topping, delivering additional crunch to each piece of toffee. Snap the matzo coffee toffee into small pieces and store in the fridge or freezer for up to a few weeks.

Carolina Gelen · NYT Cooking

Crispy, golden chicken thighs, nesting among brothy mashed peas and showered in fresh mint leaves, make an irresistible one-skillet dinner. The recipe starts by partially cooking the thighs in a cast-iron skillet, extracting their savory schmaltz, which becomes the foundation for the peas. A reliable freezer staple, frozen peas are simmered alongside sweet, slightly charred shallots in chicken stock, with the seared thighs nestled into the mixture until everything cooks through. For a silky bite, some of the peas get mashed and stirred in the broth, slightly thickening the mixture. Pop the skillet under the broiler to crisp up the chicken skin, top with fresh mint leaves and a splash of vinegar for brightness, and dinner is done. Serve as is or with some crusty, toasted bread, chewy pearled couscous, or boiled-then-seared potatoes on the side to soak up all those flavors. Anything hearty and starchy would make a lovely pairing.

Carolina Gelen · NYT Cooking

Think of mujdei (pronounced mooj-day) as a cousin of toum or aioli. Compared to the two, this Romanian sauce comes with a significantly sharper, pungent raw garlic flavor, comparable to a garlic hot sauce. Commonly served with fried fish, grilled meats or seared potatoes, it’s a staple at any Romanian gathering. At its core, mujdei is a simple garlic-oil emulsion: The sauce starts with fresh garlic, crushed or grated into a smooth paste. While constantly whisking, sunflower oil is slowly dribbled in until the mixture turns into a creamy sauce. Water — sometimes club soda — is incorporated at the end for a thinner, silky consistency. While this recipe offers a base-level version of mujdei, you’ll find many iterations of this sauce across Romania: Mixed with sour cream, yogurt or milk to cut through the raw garlic flavor; brightened with a splash of vinegar or lemon juice; emulsified with oil alone so it’s as thick as mayonnaise or diluted with water to reach a thin vinaigrette consisten

Carolina Gelen · NYT Cooking

Why fold, shape and twist dozens of little pastry squares when you can make a big Danish for an equally impressive dessert, without the fuss? With only six ingredients, this recipe promises a delicate, showstopping centerpiece: an oversized jam and cheese Danish to slice, serve and enjoy with your guests. A sheet of store-bought puff pastry is scored, poked, baked and flattened, creating a blank canvas for the Danish. The partially baked puff pastry gets filled with a custardy, lemony cream cheese mixture and small dollops of homemade or store-bought jam and then baked until golden. Serve warm, or cool the pastry to room temperature and enjoy each bite.

Carolina Gelen · NYT Cooking

With six ingredients you likely already have in your pantry, this recipe promises the comfort and nostalgia of a peanut butter and jelly sandwich in a moist cake — in only ten minutes. Great for nights in when you’re looking for a little something sweet, this peanut butter-forward cake doused in a jammy syrup cooks in about two minutes in the microwave. Take this dessert to the next level with a scoop of ice cream scooped right in the center: The contrast between the warm, jammy cake and cold ice cream delivers an irresistible bite. Watch Carolina Gelen make this dish in this video.

Carolina Gelen · NYT Cooking

These gluten-free (and dairy-free) crackers rely on just one type of ingredient — seeds — and each variety has a role to play. Flax seeds act as a binder, transforming into a glue-like gel once they’re doused in boiling water. The other seeds, like pumpkin, sunflower or hemp hearts, bring texture and flavor to the mix. The seed mixture is baked into a large bark and broken into crackers once toasted. They’re snappy, delicate and so easy to snack on, great for dipping or using as a salad topper. Just like any other foods that are rich in fiber, it’s best to stay hydrated and drink lots of water while snacking on these. Watch Carolina Gelen make this dish in this video.

Nisha Vora · NYT Cooking

Come tomato season, there is no wrong way to make a tomato salad, but this one from my book “Big Vegan Flavor” (Avery Books, 2024) is exceptional. Dollops of creamy ricotta gently swaddle meaty wedges of heirloom tomatoes, while shallots and garlic add a piquant bite. Everything gets drizzled with a mild chile oil and finished with the tomato’s best friends: fresh basil, balsamic vinegar and flaky sea salt. It’s so simple (and fantastic), there’s no excuse to not make it once tomatoes roll into season. I’d be remiss if I didn’t mention that this salad served with grilled bread is one of life’s finest summer pleasures. Bonus: The human body can better absorb the lycopene in tomatoes when it’s paired with a healthy fat, such as olive oil. So enjoy the heck out of that chile oil. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

With the same luxe creaminess and savory notes of ricotta, my signature tofu ricotta from my book “Big Vegan Flavor” (Avery Books, 2024) works smashingly well in any recipe that calls for ricotta. For a slightly looser texture, use firm tofu. Use this ricotta to add big flavor to any and all stuffed pastas, like lasagna. It’s also great as a sandwich spread or spread onto pizza dough. Dollop leftovers onto grain bowls or salads for a creamy element. For an easy spicy variation, stir in a few teaspoons of Calabrian chile paste. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

You might associate zucchini with meh flavor, or with “zoodles” (which are decidedly not the same as pasta, though some folks may try to convince you otherwise). But when you cook it in a hot pan with olive oil and garlic, as in this method from my book “Big Vegan Flavor” (Avery Books, 2024), zucchini can be exquisite — meltingly tender, jammy and unctuous. Serve over Whipped Tofu Ricotta, garnish with mint and serve with toasted bread for dipping; or fold into a pasta or potato salad. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to prepare (no pressing required!) but also deceptively meaty. In this recipe from my book “Big Vegan Flavor” (Avery Books, 2024), the grated tofu is pan-fried until golden, then coated in an extremely good, flavor-rich sauce featuring some of my favorite pan-Asian condiments: fruity yet smoky gochugaru, nutty toasted sesame oil, plus umami-rich Chinese black vinegar and soy sauce. The result is delightfully crispy, chewy and super-savory tofu that is shockingly meaty. It’s been described as “spicy ground chicken,” “larb-esque,” and “I can’t believe it’s not chicken.” It’s delicious for dinner, but also tastes great at breakfast. Serve with stir-fried or steamed green beans or broccoli for a quick yet delicious meal. To make ahead, you can grate the tofu and prep the aromatics the night before. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

Pantry ingredients – canned beans, garlic and olive oil – turn into a satisfying plant-forward weeknight dinner thanks to the magic of a hot oven. Roasting beans transforms them from soft to shockingly crisp while cherry tomatoes, even out-of-season supermarket ones, morph into glistening, juicy pops of sweetness. While the oven works its charm, whip up a creamy tahini-yogurt sauce brightened by lemon and garlic. The cooling yogurt with warm tomatoes and crispy beans makes for a fun contrast of textures and temperatures. Top it off with arugula dressed with the sweet, garlicky tomato juices and scoop up everything with crusty bread. If you don’t have good yogurt, this meal is also excellent served over Whipped Tofu Ricotta. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

The flavors of shawarma come alive in this plant-based spin featuring crispy shaved spiced tofu, sumac pickled onions, lemony tahini and fresh vegetables. Super-firm tofu is ideal as it doesn’t require pressing and is sturdy enough to withstand being thinly sliced. Tossing the tofu with soy sauce, an admittedly unusual ingredient in shawarma, imbues it with a deep savoriness, and when the tofu is pan-fried, it gets remarkably crisp-chewy. Cooking in batches ensures maximal crispness, but doesn’t require much babysitting, so that time can be spent whipping up the tahini sauce and prepping the vegetables. Cucumbers and cherry tomatoes offer a mix of crunch and sweetness, but you can use whatever you have on hand. Scoop leftovers into pita pockets for lunch. (Watch Nisha make this recipe on YouTube.)

Nisha Vora · NYT Cooking

Bring this savory bread pudding to the Thanksgiving table instead of the same old stuffing. Featuring rich oat-milky bread and maple-caramelized leeks, this dish, from my book “Big Vegan Flavor” (Avery Books, 2024), also hits all the weekend brunch notes: creamy with crunchy and chewy bits throughout plus cheesy, sweet-and-salty, buttery flavors. As my sister has said on many occasions, “This is one of the most delicious things I’ve ever put in my mouth.” If you prefer a crunchy texture with just a few soft pieces, use a sourdough baguette instead of a loaf or boule-style bread. If you can’t find vegan Parm, it’s still great without it.