I think I may be a little late jumping on the chia seed health train. I have an expensive bag of the flavorless gelatin-y seeds in my cupboard. And I have, reluctantly, gulped down a third of the bag, each time convincing myself how great I would feel and how my heart would thank me for all the Omega-3’s. Then I conveniently stuffed the bag behind a very decorative bag of some holiday festooned white chocolate and peppermint coated pretzels. Yum! Well, after polishing off the pretzels, the chia bag is again visible and mocking me. It is time to work on the recent resolution, already several days old, of trying to eat healthfully. Not so easy for a chef.

I love latkes and am head over heels over sufganiyot. But, these Spanish fritters are a tasty alternative during Chanukah. Made from the classic Pate a Choux paste, these airy and delicate pastries are a snap to whip up. The dough is easy and can be made a couple of hours ahead of using.

I love the latke, and who doesn’t? All crispy and crackly with sizzling onions right out of the pan, the latke holds such promise. And then the whole thing goes right out the window for me when topped with jarred, beige, boring applesauce.

This simple weeknight dish is a powerhouse of healthy ingredients. I love making large batches of this and freezing some of it for leftovers. If you cannot find the Tuscan Kale, use any type of kale in the market or Swiss chard. The meatballs are delicious and make the dish hearty and family friendly.

Spatchcocking is easy and takes only a few minutes and either a very sharp knife or really good kitchen shears. While the process is simple and easy, the time saved in cooking equals big payback. Because the turkey is butterflied, the heat is more evenly distributed, and a 12 pound turkey will take about 1 ½ hours to roast versus a whole turkey, which will take over 3 hours to roast. A spatchocked chicken takes about 30 minutes to roast, while a whole chicken takes an hour.

Thanksgiving is only a few days away, and instead of the usual pumpkin pie, try this delicious, lightly cinnamon-scented cake.

This is my favorite pumpkin cake. It is versatile and can be baked into layers, a loaf pan, or cupcakes.

The next several posts are dedicated to the UGLY DUCKLINGS of the vegetable world. These “horrid herbal” ingredients present kitchen conundrums. They are weird looking, awkwardly shaped and strange but really tasty.  Frequently overlooked at the grocery store and market, some bizarre ingredients are a cook’s best friend, as these ingredients are often sturdy, good multipurpose components and have amazing flavor.

This satisfying and riotously colored dish will please all of your sukkot and Shabbat guests.  I like to hollow out a pumpkin and roast it for 15 minutes, so that it is not raw, and then present the finished tagine in the beautiful, toasty-orange gourd for a big WOW presentation. I serve the tagine with my Pomegranate Glazed Chicken or braised pot roast.

I have never been a kugel enthusiast. I like the idea of comforting warm noodles baked with savory or sweet fixin’s , but the paradox is that I am not a fan of soft-mushy pasta. I guess it is because, as a chef, I struggle to serve perfect al dente pasta that is toothy and with a little bite left in it.  

Somehow my dislike for soft noodles does not translate to soft bread. I know this is not logical, but I am breaking my Yom Kippur fast with a warm, welcoming bread pudding. Even the name, Bread Pudding, screams COZINESS, and that is what I need after the fast.

There is usually something that keeps non-baker types from actually making desserts. The die-hards will make dessert no matter what, but non-baker types have their “lines in the sand”.  I find that rolling out or making a pie crust is a top contender for non-baker types as the leading reason to: purchase dessert from the store, con someone else into making it or to skip it and buy some Ben and Jerry’s!