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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Published: February 2026
Author: Kristin L. Recipe origin: USA
From Heritage Cookbook creator Kristin L.’s ‘Make Ahead Dinner Party’ menu: This is my go-to dinner party meal! The house smells amazing when everyone arrives and all the work is already done and in the oven! Make sure to serve this with hot crunchy bread. A nice starter is a simple salad with Gorgonzola cheese and a simple vinaigrette. Round things off with something chocolate.
Serves 6 to 8 | 3 hours total (including cooking time)
Garbanzo Beans:
3 15-oz cans garbanzo beans drained and rinsed
1 tablespoon extra-virgin olive oil
1 medium onion, diced
2 celery stalk, diced
3 medium carrots, diced
4 large fresh rosemary sprigs
4 large fresh thyme sprigs
1 teaspoon salt
1/2 cup golden raisins
1 quart chicken stock
Short Ribs:
8 3- to 4-inch-long meaty short ribs
2 tablespoons vegetable oil
1 small onion, chopped
2 small carrots, chopped
2 celery stalks, chopped
5 large fresh thyme sprigs
3 garlic cloves, peeled
3 cups low-salt chicken broth
1/2 cup sherry vinegar
2 fresh tarragon sprigs
1 cup sliced hot cherry peppers, drained (from a jar)
Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper. Heat oil in heavy large wide ovenproof pot over medium-high heat. Add short ribs in single layer and brown on all sides, about 12 minutes. Transfer ribs to plate. Add onion, carrots, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down. Add broth, vinegar, tarragon sprigs, and 3 thyme sprigs and bring to simmer (broth will not cover ribs). Bake uncovered until ribs are tender, about 1 hour 45 minutes.
While the ribs cook, make your beans. Heat oil in a large pan over medium-high heat. Add onion, celery, and carrots; sauté until vegetables begin to brown, about 10 minutes. Add rosemary and thyme. Add beans to pan and broth and bring to boil. Reduce heat to medium-low and add raisins. Let simmer for about 30 minutes. Reduce to low and keep warm.
Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface. Drain bean-raisin mixture. Add cherry peppers and drained bean-raisin mixture to the ribs in the pot. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper. Transfer to bowls to serve.
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Yields 8 to 10 servings / 40 minutes (plus cooling and chilling)
Crust
24 Oreo or other creme-stuffed chocolate sandwich cookies
4 tablespoons unsalted butter, melted
Filling
3 large eggs
1 cup (200 g) granulated sugar
6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup)
1 tablespoon vanilla extract
1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
½ cup (1 stick) unsalted butter, room temperature
1 cup heavy cream
Topping and Assembly
1 ¼ cups heavy cream
¼ cup (28 g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon Diamond Crystal or Morton kosher salt
Chocolate curls (for serving; optional)
Crust
Crumble 24 Oreo or other creme-stuffed chocolate sandwich cookies into a large resealable plastic bag and seal. Using a rolling pin, crush to very fine crumbs. (Alternatively, pulse cookies in food processor just until fine crumbs have formed; you should have about 2 cups.)
Transfer crumbs to a medium bowl and add 4 tablespoons unsalted butter, melted. Mix until crumbs are evenly saturated in butter and transfer to a standard 9″-diameter glass pie dish. Press into an even layer across bottom and up sides with a flat-bottomed measuring cup. Chill crust at least 1 hour and up to 12 hours.
Filling
Whisk together 3 large eggs and 1 cup (200 g) granulated sugar in a medium heatproof bowl set over a large saucepan of barely simmering water (bowl should not touch water). Heat, vigorously whisking often, until sugar is almost completely dissolved and mixture is pale yellow and slightly aerated, about 5 minutes.
Add 6 oz. bittersweet chocolate, preferably 70% cacao, finely chopped (about 1 cup), 1 tablespoon vanilla extract, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt and stir with a rubber spatula until chocolate is melted and mixture is thick and smooth, about 2 minutes. Remove bowl from heat and let cool (do not cover; about 30 minutes).
Using an electric mixer on medium-high speed, beat ½ cup (1 stick) unsalted butter, room temperature, in a large bowl until light and fluffy, about 3 minutes. Reduce speed to low, add cooled chocolate mixture, and beat just until combined, about 30 seconds. Scrape down sides and bottom of bowl with a rubber spatula, then mix on medium-high speed until slightly lightened in color and fluffy, about 5 minutes. Set butter mixture aside.
Beat 1 cup heavy cream in another medium bowl on medium-high speed until stiff peaks form, about 2 minutes. Scrape whipped cream into reserved butter mixture and gently stir to combine. Scrape filling into crust and smooth into an even layer. Chill (uncovered) in the refrigerator at least 4 hours.
Topping and Assembly
Just before serving pie, using an electric mixer on medium-high speed, beat 1 ¼ cups heavy cream, ¼ cup (28 g) powdered sugar, 1 teaspoon vanilla extract, and ¼ teaspoon Diamond Crystal or Morton kosher salt in a medium bowl until light and fluffy, about 2 minutes (be careful not to over beat). Dollop whipped cream over pie filling and, using offset spatula or a spoon, spread out to crust in an even layer, creating dramatic swirls and swooshes. Top with chocolate curls if desired.
Do Ahead: Pie (without toppings) can be assembled 1 day ahead. Cover with plastic wrap or buttered wax paper and keep chilled.
“This was a favorite of mine growing up! I’ve played around with the recipe over the years, and think this version is perfect!”
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Published: January 2026
Author: Sara Forte Recipe origin: ‘Around Our Table: Wholesome Recipes to Feed Your Family and Friends’ by Sara Forte (published by Hardie Grant)
In her most personal cookbook yet, ‘Around Our Table,’ Sprouted Kitchen’s Sara Forte shares recipes designed for all of life’s moments, from big celebrations to the quiet times of need. These Chicken Parmesan Meatballs are a perfect example: a more structured take on her classic turkey meatballs from ‘Bowl + Spoon,’ crafted to be an ‘easy sell’ for picky kids and a nourishing gift for new moms.
3 cloves garlic, grated
1 teaspoon fennel seed, roughly chopped
1 teaspoon Italian seasoning
1⁄2 teaspoon sea salt
1⁄2 teaspoon freshly ground pepper
1 large egg
1⁄3 cup / 55g panko
1⁄3 cup / 35g grated Parmesan
1⁄3 cup / 7g well-chopped flat-leaf parsley + more for garnish
1 tablespoon extra-virgin olive oil + more for cooking
1 pound / 450g ground chicken, dark meat included
FOR THE POLENTA
1 cup / 200g polenta
Salt and pepper
2 cups / 475ml water
2 cups / 475ml milk
2 tablespoons salted butter
1 (24-ounce / 680g) jar of marinara
6 ounces / 170g mozzarella, shredded or torn
1⁄2 cup / 50g grated Parmesan + more for finishing
FOR THE CHARD
2 tablespoons extra-virgin olive oil
3 cloves of garlic, sliced thin
1 large bundle rainbow chard, chopped
Salt and pepper
Squeeze of lemon
Chopped parsley, for serving
Serves 4–6
In a large mixing bowl, combine the garlic, fennel seed, Italian seasoning, salt, pepper, egg, panko, Parmesan, parsley, and oil. Stir to mix well. Add the ground chicken and fold everything in to combine. Let this mixture rest for 15 minutes or in the fridge for up to a day.
Start the polenta. In a large pot over medium heat, combine the polenta, salt, pepper, and water, stir and simmer for 15 minutes. Turn the heat to low, add the milk and continue to simmer, stirring occasionally, for 15 more minutes. We want it to be loose; it firms up as it cools, so add more water or milk for desired consistency. Stir in the butter and taste for seasoning. Cover and set aside.
Preheat the oven to 475°F / 245°C. Warm a thin layer of oil in an ovenproof skillet over medium heat. Form the chicken mixture into small balls and, once the oil is hot, sear the balls. About 3 minutes per side until the outsides are just golden (these can also be roasted for 15 minutes). Turn the heat to low, pour the marinara over the balls, and stir gently. Let the marinara warm up for a few minutes. Put a piece of the mozzarella on top of each ball, plus a sprinkle of Parmesan, and put the pan in the oven for 6 to 8 minutes until the cheese is just golden.
For the chard, heat the oil in a skillet over medium heat. Add the garlic and let it cook for 30 seconds until fragrant. Add the chard and sauté for 2 to 3 minutes. Sprinkle with salt and pepper, a squeeze of lemon, and set aside off the heat.
Assemble your bowls. Make a pillow of polenta, add a few meatballs with sauce, and put some chard on the side. Finish it all with some fresh herbs and a sprinkle of Parm.
MAKE AHEAD
Do the searing or roasting step, cover them in the marinara, and keep covered in the fridge a day in advance. To finish, bring the dish to room temperature, add the cheese, and add 5 more minutes to the baking step. To freeze, cook them all the way through during that searing step, cool, cover them in sauce, then package and freeze them.
CHANGE IT UP
Dairy free: You can get away without using the cheese; just increase the panko to 1⁄2 cup / 65g and skip the cheese topping. Use a nondairy milk and butter in the polenta.
Gluten free: Almond meal or gluten-free breadcrumbs may be used as a substitute for the panko. I would suggest keeping the balls small.
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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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Published on: September 11th/2025
Author: Suzana Oliveira & June Reeder McCarthy Recipe origin: France
This is a Frannie Packard recipe, Executive Chef at the Governor’s Residence before me. Billy Graham told Frannie that it was the best bread he had ever eaten. My family now considers it the ‘Canada French Bread’.
1. Place the water, yeast, and sugar in the bowl of an electric mixer fitted with the beater bar. Allow the yeast to proof (dissolve) about 5 minutes. With the mixer on low speed, gradually add salt and 3 cups flour. When the flour is incorporated, turn the mixer up to medium-high and beat for about 2 minutes. Reduce speed to low and slowly add about 1 1/2 cups flour, 1/2 cup at a time, until the dough wraps around the beater and cleans the sides of the bowl. You may not use all the flour. The worst thing you can do to bread dough is to add too much flour.
2. Scrape the dough off the beater bar and leave the rough mass of dough in the mixing bowl. Cover with plastic wrap and a towel. Allow the dough to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Turn dough over itself in the bowl about 4 times. Cover, and allow to rise another 45 minutes.
3. Preheat the oven to 425 degrees. Place the dough on a lightly floured board, cut dough in thirds or half depending on your loaf pan. Roll into French loaf form. Place the dough onto a greased French loaf pan. Allow to rise with a covered towel. When the dough has doubled, make 3 slashes in each loaf with a sharp knife. Bake for 25 minutes or until a thermometer reads an internal temperature of 200 degrees. Remove from the pan immediately to cool.
Whole Wheat Variation
2 1/2 cups water for the 2 cups water
2 cups all-purpose flour & 4 cups whole wheat flour for the 3 1/2 cups bread flour
Method remains the same.
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Note from Anastasia: The dessert to beat all desserts, tiramisu needs little introduction. It has always been my favourite sweet ending to a meal, but when I moved to Sicily a few years ago to learn Italian and realised that tiramisù quite literally means ‘pick me up’, I fell in love with this dolce all over again.
Carmela’s tiramisù is light and creamy. It’s less saccharine than others I’ve tasted across Italy and strikes just the right balance between creamy, sweet and kicky (from the coffee). It’s also damn easy to whip up. Don’t think about adding alcohol to this one. It isn’t traditional tiramisù etiquette and Nonna Carmela would be very upset. She also advises you make it the day before to ensure a tidier slice. She served hers right after her Pasta alla Norma.
5 cups water
4 large eggs, separated
150 g (51/2 oz/scant 2/3 cup) caster (superfine) sugar
500 g (1 lb 2 oz) mascarpone, at room temperature
800 ml (27 fl oz/ 31/3 cups) brewed espresso (Carmela used 4 coffee pods), cooled
400 g (14 oz) sponge fingers (savoiardi/ ladyfingers; ideally thin ones)
2 tablespoons cocoa (unsweetened) powder
Using a hand mixer, whisk the egg whites in a large, clean bowl until soft peaks form. Be careful not to overmix them.
Put the egg yolks into a large bowl, add the sugar and whisk until pale and thickened.
Gradually add the mascarpone to the yolk and sugar mixture, whisking until combined. Add the egg whites and whisk again briefly until combined.
Now make the first layer of sponge fingers. Pour the coffee into a large Tupperware box or small baking dish. Place the dish you will use for your tiramisu next to the dish of coffee – Carmela used a 39 x 17 cm (15 x 7 inch) glass dish, but use any medium-sized deep dish you have. One at a time, dip half the sponge fingers into the dish of cooled coffee very quickly. Make sure this action is in and out in a flash – just as long as it takes to submerge the finger. They should not be soggy at all. Once you’ve submerged one finger, place it into the tiramisu dish immediately and then repeat the process until half the sponge fingers have been dipped and arranged.
Next, spread half the mascarpone mixture onto the sponger fingers. Now repeat the process with the sponge fingers to create another layer of soaked sponge fingers on top of the mascarpone layer. Finally, add the remaining mascarpone mixture and smooth out the top.
Place the dish in the refrigerator and chill overnight.
Before serving add a thick dusting of sifted cocoa.
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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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Submitted by: The Ladies Philoptochos Society of Saint Sophia Recipe origin: Greece
“The Ladies Philoptochos Society of Saint Sophia would like to share with you our Pastitsio II (Baked Macaroni with Meat) recipe that appears on page 117 of our cookbook. The recipe was introduced by renowned Greek Chef Nicholas Tselementes in the mid-1930’s who converted a very old recipe of a pasta and meat pie wrapped in phylo into a hearty, delicious casserole of layers of pasta, meat, cheeses and bechamel sauce. This is a version of his recipe. Since it’s publication, pastitsio has graced countless family dinners, party buffets, Greek festival and restaurant menus. You will enjoy making this tasty yet simple to make dish.”
Meat Mixture:
2 lb ground beef
1 large onion, chopped
1 stick (½ cup) butter
2 Tbsp tomato paste
1 Tbsp allspice
Salt and pepper to taste
Macaroni:
1 lb (No. 4) macaroni
1 stick (½ cup) melted butter
¾ lb grated Romano cheese
Crema Sauce:
5 cups milk
5 eggs, beaten
1 cup milk, mixed with 5 Tbsp cornstarch
2 Tbsp butter
Prepare the Meat Mixture:
In a pan, sauté the onion in 1 stick of butter until softened.
Add the ground beef and brown well.
Stir in the tomato paste, allspice, salt, and pepper.
Simmer for about 20 minutes until thickened. Set aside.
Prepare the Crema Sauce:
In a saucepan, bring 5 cups of milk to a simmer, stirring constantly.
Before it reaches a boil, slowly stir in the milk-cornstarch mixture.
As the sauce thickens, gradually add the beaten eggs while stirring continuously.
Once thickened, remove from heat and set aside.
Cook the Macaroni:
Boil the macaroni according to package directions, making sure not to overcook. Drain.
Mix the drained macaroni with ½ pound of grated cheese, 1 stick of melted butter, and 1 cup of the prepared Crema Sauce.
Assemble the Pastitsio:
Preheat the oven to 350°F (175°C).
Butter a 10″ x 15″ baking dish.
Spread half of the macaroni mixture in the dish and sprinkle with cheese.
Evenly distribute the meat mixture over the first macaroni layer, then sprinkle with more cheese.
Add the remaining macaroni mixture and sprinkle with more cheese.
Pour the remaining Crema Sauce over the top.
Bake:
Bake at 350°F for 45 minutes or until golden brown.
Let cool slightly, cut into portions, and serve.
Enjoy! 🍽️
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Submitted by: David J. Recipe origin: Louisiana / West Virginia
In Louisiana, we often say “There are as many recipes for gumbo as cooks that make it.” There are many recipes for gumbo that mix seafood and meat (e.g. shrimp and andouille). I would never tell someone else that they were doing it wrong, but I strongly believe that meats overpower the delicate flavors of seafood and am adamant that the best gumbos are pure seafood.
1 pound (35-count) shrimp, peeled
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
4 jumbo crabs
3 quarts shrimp or crab stock
1 stick of butter
1 cup flour
4 cups frozen okra
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Crystal Hot Sauce
In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in
flour and, using a wire whisk or roux spoon, stir constantly until brown Creole
roux is achieved. Do not allow roux to scorch. When golden brown, reduce
heat to simmer and sauté okra approximately fifteen minutes. Add onions,
celery, bell pepper and garlic and sauté approximately 3-5 minutes until
vegetables are wilted. Add claw crabmeat and stir into roux. Slowly add
shellfish stock, a little at a time, stirring constantly until it is incorporated. Add
the gumbo crabs and bring to a low boil, reduce to simmer, and cook
approximately 30-45 minutes to cook the vegetables. Add additional stock if
necessary to retain volume. Add green onions and parsley. Season to taste
using salt, pepper and Crystal. Fold shrimp, lump crabmeat, oysters and
reserved oyster liquid into soup. Return to a low boil and cook approximately 5
minutes. Adjust seasonings and serve with cooked rice.
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