February 14, 2026 | Posted in:

Easy 15-Minute Goat Cheese and Salami Stuffed Dates

Published: February 2026
Author: Sourced from Epicurious; Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Recipe origin: USA

From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu!

Serves 8 / Total time: 15 minutes
Ingredients
3 tbsp. roasted & salted pistachios, chopped
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Hot honey (for drizzling)

Mix goat cheese, salami, and lemon zest in a medium bowl. Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.

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Business Class Nuts

Published: February 2026
Author: Sourced from The Union Square Cafe in New York City
Recipe origin: New York

From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ Menu: If you’ve ever flown business class on United Airlines, you know the inspiration behind this appetizer. This recipe brings that little luxury home. Warm, toasty, and just indulgent enough to feel special, these nuts are your first-class ticket to an upgraded snack experience.

Makes 3 cups | 15 minutes
3 cups salted mixed nuts
2 tablespoons unsalted butter, melted
2 tablespoons coarsely chopped fresh rosemary
2 tablespoons packed dark brown sugar
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet.
Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving.

“If you’ve ever flown business class on United Airlines, you know the inspiration behind this appetizer. This recipe brings that little luxury home. Warm, toasty, and just indulgent enough to feel special, these nuts are your first-class ticket to an upgraded snack experience.”

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Your New Favorite Caesar Salad

Published: February 2026
Author: Kristin L.
Recipe origin: USA

From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!

Dressing:
2 tablespoons Mayonnaise
1 clove garlic
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup freshly squeezed lemon juice
1 ½ cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
½ cup freshly grated Parmesan

Capers:
¼ cup olive oil
2 tablespoons capers, patted dry with a paper towel

Breadcrumbs:
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
½ cup panko
Pinch each kosher salt and freshly ground black pepper

Salad:
3 heads of romaine hearts, chopped
½ cup freshly grated Parmesan

For the dressing: In a food processor, combine the mayo, garlic, mustard, Worcestershire and lemon juice. Pulse to combine. With the motor running, add the oil until emulsified. Season with salt and pepper and add the Parmesan.

For the capers: In a small skillet over medium-high heat, heat the olive oil. Add the capers and cook until crispy, about 5 minutes. Strain from oil and place on a plate lined with a paper towel.

For the breadcrumbs: In a medium skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the panko and salt and pepper and toss to coat. Increase the heat to medium-high and cook, stirring often, until the breadcrumbs are golden brown, 2 to 3 minutes. Set aside to cool

For the salad: In a large bowl, toss the romaine with the dressing. Top with the crispy capers, breadcrumbs and Parmesan. Serve immediately.
“There was inspired by a restaurant in Oakland called Bardo Lounge & Supper Club that makes the best Caesar salad I’ve ever had. What really takes it over the top are the fried capers and the crunchy “croutons” you experience with every bite. You could really take this over the top and serve it with a deviled egg or a soft-boiled egg!”

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December 5, 2025 | Posted in:

Mimi’s Mocha Acorn Cookies Recipe (Christmas Classic)

Published: December 2025
Author: Grandma Rose (Rose’s Deli) & Mimi
Recipe origin: US

From Heritage Cookbook creator Janice M’s book: “Mimi’s sister, Aunt Shirley, made these cookies for many Christmases. Some of her nieces and nephews remember spending Christmas Eve day with her (she would kindly offer to take us off our parents’ hands for a good part of that day which can be the longest of the year for many children). We helped her put bows on gifts and do other last-minute tasks, one of which was dipping the acorns in chocolate and nuts!
We suggest baking a test cookie to make sure the butter/flour ratio is right and the cookies do not flatten out. If your butter is too soft when you begin, this can be a result. If your test cookie flattens, add 1/4 cup additional flour.”

1 cup butter
3/4 cup brown sugar
2 3/4 cups flour
1 tablespoon cocoa powder
1 tablespoon instant coffee powder
1 teaspoon vanilla
1/4 teaspoon salt

6 oz. chocolate chips for dipping
1 cup chopped pecans

Cream butter and brown sugar. Add sifted flour, cocoa, coffee, vanilla and salt. Mix well.
Roll dough into 4 long rolls, 1 inch in diameter. Cut into 3/4-inch sections. Roll each into a ball. Press each ball onto greased cookie sheet to flatten base and pinch top to make a point.
Bake at 325 degrees for 10-12 minutes.
Melt chocolate chips. While cookies are still warm, dip wide end into chocolate, then into chopped pecans.
Yield: 2 1/2 dozen.

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October 29, 2025 | Posted in:

Penovani Khachapuri

Published on: November 7th/2025
Author: Polina Chesnakova
Recipe origin: Georgia

GEORGIAN FLAKY CHEESE BREAD
“This sheet-pan version of penovani khachapuri — usually sold as a compact, hand-held street food — is made with shatteringly crisp puff pastry and is nonnegoatiable at our big family parties. As the platter hits the table, a bit of a flurry ensues over who gets the corners (or, as we call them, popuchki—”little butts”). Thankfully there’s always enough pieces to go around, corner or no corner, and eventually everyone gets their fill. It’s impossible to get tired of this khachapuri, so don’t be surprised if it becomes a staple in your family, too.”

Unsalted butter, for greasing
All-purpose flour, for dusting
One (17.3-ounce / 490 g) box frozen puff pastry, thawed but chilled
1 pound (450 g) low-moisture whole-milk mozzarella cheese, shredded
5 ounces (140 g) feta cheese, grated
5 ounces (140 g) whole-milk ricotta cheese
1 egg, lightly beaten with a pinch of kosher salt

SERVES 8 TO 10
Preheat the oven to 375°F (190°C).
Lightly grease a 10×15-inch (25×38 cm) jelly-roll pan or an 11×17-inch (28×43 cm) glass baking dish, or something similar in size. These sizes will give you the best pastry-to-cheese ratio.
On a lightly floured surface, roll out one puff pastry sheet slightly larger than the size of your pan and transfer it to the pan. Sprinkle the mozzarella in an even layer over the dough, leaving a thin border all around. Evenly crumble the feta cheese over the top. Dollop the ricotta in small spoonfuls all over in an even layer.
Roll out the second piece of dough to the size of your pan and lay it over the cheese. Pinch the edges of the pastry layers together to tightly seal like you really mean it—I go over my pinches a couple of times to make sure there aren’t any gaps. We don’t want any precious cheese oozing out! Then roll the edges up and over the pie and pinch and flatten all over again. Generously brush the pastry with the beaten egg, making sure you get the edges, too. Poke the top of the pastry, save for the edges, all over with a fork—you can’t have too many pokes.
Bake the pie until crisp and golden brown and the bottom is firm, 30 to 35 minutes.
Let cool a bit for the cheese to set before cutting into squares and serving.

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August 12, 2025 | Posted in:

Tomates à la Provençale

Published on: August 7th/2025
Author: Suzana Oliveira & Abeille S.
Recipe origin: France

Tomates à la Provençale is a rustic French dish, especially popular in the summer when tomatoes are at their peak. Simple yet full of flavor, it celebrates the freshness of seasonal produce. This recipe combines the natural sweetness of tomatoes with the aromatic blend of garlic, parsley, and olive oil, creating a taste that captures the essence of the Mediterranean.

This recipe was contributed by Abeille, whose family moved from France to the United States when she was a child. She recently collected a number of her mother and grandmother’s favorite seasonal recipes, and her family especially loves this one served with lamb.

4 market-fresh tomatoes
A large bunch of parsley
1 garlic clove
Olive oil
Salt
Pepper
2 tablespoons of breadcrumbs

Cut each tomato in half horizontally (around the equator).
Heat a generous tablespoon of olive oil in a skillet.
When the oil is hot, place the tomatoes cut-side down in the pan.
Sear them on high heat until lightly browned (about 2 minutes), then flip them over.
Lower the heat to low/medium and cover with a lid.
Finely chop the parsley and the peeled garlic clove.
In a bowl, combine the parsley and garlic.
Add one or two tablespoons of breadcrumbs and 2 tablespoons of olive oil. Season with salt and pepper.
Spoon a generous amount of this mixture onto each tomato half.
Continue cooking on low heat until done.
Delicious served with lamb chops.

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November 13, 2024 | Posted in:

Grapes in a colander next to a block of goat cheese

Goat Cheese and Grape Crostini


Submitted by: Peggy
Recipe origin: USA

This recipe comes from the “Peggy’s Table” cookbook by Heritage Cookbook creator Peggy and is a great way to start a holiday meal.

1 sourdough baguette, cut on the diagonal into 16 slices
2 cups quartered seedless grapes (mix of colors)
2 teaspoons lemon juice
2 teaspoons honey
1 tablespoon chopped fresh thyme
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
8 ounces fresh goat cheese

Preheat oven to 375℃. Brush top of each bread slice with oil and sprinkle with pepper; arrange on rimmed baking sheet. Bake until beginning to brown, about 10 minutes. Cool on baking sheet at least 15 minutes.

Meanwhile, in a medium bowl, combine grapes, lemon juice, honey, thyme, salt, pepper and olive oil. Spread each baguette slice with goat cheese and top with grape mixture. Serves 8.

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September 12, 2024 | Posted in:

A smiling woman wearing an apron next to a canning pot.

Karen’s Pickled Beets


Submitted by: Amy Mosher Berry
Recipe origin: Worcester, Massachusetts
How old is this recipe? Several generations old

Submitted by her daughter Amy, this recipe comes from the late Karen McGinnis’ “Easy Favorites Cookbook.” It includes an entire section on canning, which Karen loved so much that she launched “Kanning with Karen” in 2019 in order to teach others.

3 quarts peeled, cooked beets
2 cups sugar
2 sticks cinnamon
1 tablespoon whole allspice
1 1/2 teaspoons UNiodized salt
3 1/2 cups distilled vinegar
1 1/2 cups water

Wash and drain beets. Leave 2″ of stems. Cover with boiling water; cook until tender. Cool to peel beets. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars. Remove cinnamon from brine. Bring liquid to boiling. Pour hot liquid over beets, leaving 1/4″ head space in jars. Process pints and quarts 30 minutes in water bath canner.

Yield: app. 6 pints

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February 11, 2022 | Posted in:

Superbowl worthy crispy chicken wings

Superbowl worthy air fryer chicken wings

I’m new to the Air Fryer trend, but ever since we got ours, I’ve been experimenting with cooking different things in it. It’s definitely a useful appliance! But its moment of glory is really when it comes to cooking things extra crispy without deep frying them. Take the humble chicken wing. It’s like it was meant for the air fryer. And with the big game coming up on the weekend, we can’t think of a better time to use this trendy appliance!

Ingredient list

2lb chicken wings
1/4 cup butter
1/4 cup hot sauce
Fresh ground pepper
1/2 tsp garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Ingredient list

Instructions
In a small bowl, mix garlic powder, paprika cayenne pepper, and salt. Sprinkle dry mix over wings, and refrigerate for 60-90 mins, uncovered.
Heat air fryer to 380. Spray the rack with non stick spray. Line chicken wings on the rack in a single layer, making sure they don’t touch one another. You may need to cook them in two batches. Cook 12 minutes, turn, cook another 12 minutes.
While they are cooking, mix butter, hot sauce and pepper in sauce pan and cook over low heat until melted.
Turn the heat up to 400 and cook an additional 5-7 minutes, until crispy.
Remove wings and toss in hot sauce mixture, or serve as a dipping sauce. Serve with blue cheese or ranch dressing!

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March 5, 2020 | Posted in:

Pickled Veggies Recipe For Your Custom Family Cookbook

I recently learned how to make quick refrigerator pickles from my greek friend Peggy. Now I’m obsessed! They’re so super quick and easy, deliciously crunchy and spicy. Try pickled onions on burgers, in salads, gourmet sandwiches, next to grilled meats… Or how about pickled beans in a spicy bloody mary (or Ceasar for my Canadian friends!). And pickled jalapenos on fish tacos, picked cauliflower on a cheese and charcuterie platter – well, they just make everything better!
pickled veg

Ingredients for pickled onions, beans, asparagus or cauliflower

1-2 red onions, cauliflower, green beans or asparagus
3 cloves of garlic, peeled and halved
1/2 tsp coarse salt
1/2 tsp sugar
3/4 to 1 cup apple cider vinegar, or as needed to fill your jar (I prefer white vinegar for beans, asparagus and cauliflower)
1/2 tsp pickling spices (you can make your own with peppercorns, mustard seed, coriander seed, bay leaf, chili pepper- experiment with the tastes that you enjoy)

Ingredients for pickled jalapenos

Kalapenos
2 cloves garlic, sliced or smashed
2 tsp coarse salt
1-3 tblsp sugar (higher quantity of sugar will lessen the heat of jalapenos)
3/4 – 1 cup white vinegar
2 thai chili peppers (if you like additional spice)
1/2 tsp pickling spices (see note above)

Preparation instructions

Prepare vegetables- for onion and jalapenos, slice into thin slices
For beans, trim into lengths that will fit into your jar
For cauliflower, trim into small florets
Wash prepared vegetables with hot water from the kettle, dry on a paper towel
Add all spices to the bottom of a clean 8oz jar
Add 1/4″ of the vinegar and stir until dissolved
Pack vegetables tightly into jar.
Pour remaining vinegar over top, push veggies down father, and top up, leaving a little at the top.
Screw top on and label. Keep refrigerated. These will be ready to eat in a day or two.
Eat within two months. Don’t leave these out on the counter for long periods of time- they are not sterilized, so treat them accordingly!
Tip: don’t use metal when preparing these- it doesn’t get along well with vinegar!
Tip: Change up the flavor by adding fresh thyme, dill, ginger, turmeric- whatever you like!

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