Good morning! Today we have for you:
Whip it goodA whirlwind of deadlines and holiday parties, fueled by a flurry of latkes and sugar plums, has caused unforeseen (totally foreseen) interruptions and delays in my dinner-making routine. At 7 p.m., all I want is a charming nosh that has enough protein and carbs to get me back in the game and doesn’t take more than a few minutes to make. In walks Ali Slagle’s hot honey whipped ricotta, right on time. Calling for just three ingredients (not including salt) and a quick spin in the food processor, it’s a cloudlike, sweet-hot dip that wraps crackers and cut up vegetables in a puffer coat of deliciousness. It’s also one of the easiest dips you can make. Of course it’s perfect for a holiday soiree, but I love it best with just a few family members and a cocktail. It’s those tranquil, sip-and-dip holiday moments that’ll help me ride out the storm. Featured Recipe Hot Honey Whipped Ricotta
More food for thoughtSeared fish with creamed kale and leeks: This lovely dinner from Alexa Weibel combines fish, kale and rice with a leek-infused cream sauce that gains tangy complexity from a strategic dollop of mustard. Lex calls for Arctic char, a particularly sustainable and delicious fish. But if that’s not available, salmon or any delicate white fish is perfectly fine. Garlicky beef tenderloin with orange horseradish sauce: A good tenderloin doesn’t need much to bring out its best self. A quick sear and a stint in the oven — and maybe a dollop of mustard — is all it takes to achieve juicy perfection. So it might seem like I’m gilding the lily to add a sauce of crème fraîche with horseradish and citrus, but there are times perfection can get even more perfect. What’s more, you can use the leftovers for the roast beef sandwich of your dreams. In the words of Antoine de Saint-Exupéry (sort of), perfection is attained not when no more can be added, but when nothing is left on your plate. Caramelized brussels sprouts pasta with toasted chickpeas: For something speedy and meatless, Kay Chun’s 20-minute dish introduces crispy, olive-oil-toasted chickpeas to a savory mix of brussels sprouts, capers and Parmesan, brightens that with lemon and tosses it all with tagliatelle or your favorite pasta. An easy meal that never gets old, it’s perfect for your winter repertoire. Moroccan-spiced chicken meatballs: Lidey Heuck adds warm spices like paprika, cumin and ginger to ground chicken to make meatballs that are both weeknight-comforting and a bit special. She serves them with creamy yogurt sauce and pine nuts for convivial richness and crunch. Warm flavors, warm heart. Earl Grey cardamom crumb cake: Redolent of bergamot and other heady aromas, this nubby, sour-cream-based cake from Sheela Prakash is just the thing for a holiday brunch. Crumb cakes freeze well, too. If you’re trying to get a jump on holiday baking, this is a perfect place to start. Oh, and one more thing: The actor, salt skeptic and cruciferous-vegetable lover Amanda Seyfried asked me to teach her my all-time favorite Parmesan-cabbage soup recipe a few weeks ago, and you know what? We had a perfect blast. You can watch it here.
That’s all for now. For technical help, reach out to cookingcare@nytimes.com, and I’m at hellomelissa@nytimes.com if you want to say hi. I’ll see you on Monday.
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