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YummlyThis Rosh Hashanah (Jewish new year) cake sings a tribute to honeybees and dripping honeycomb. Many honey cakes call for such an abundance of granulated and brown sugars that the wonderful honey flavor gets lost. This recipe, however, keeps the honey but cuts the sugars significantly. Warming spices, including cinnamon, ginger, cardamom, and nutmeg echo flavors from throughout Sephardi, Mizrahi, and Ashkenazi Jewish cuisine, so this dairy-free cake can help usher in a sweet new year no matter what’s on the menu. This cake works in a variety of pan types (tube pan with removable bottom, angel food pan, or Bundt pan), though you may find the bake time varies a bit depending on which you choose. You might be surprised to see the wet ingredients are added to the dry ingredients, but this order works well for this cake. Strongly-brewed tea adds flavor and depth to the batter. Plain black tea is a classic addition, but you can use chai to punch up the spice factor, or experiment with green or herbal teas for a subtler enhancement. Want a whole-grain and fiber boost? Replace 1 to 1 1/2 cups of the all-purpose flour with white whole wheat flour. Vanilla lovers can scrape a vanilla bean into the batter, too. The recipe is a Yummly original created by [Miri Rotkovitz, RDN](https://www.yummly.com/dish/author/miri-rotkovitz).YummlyWhy opt for the canned stuff when you can make homemade cranberry sauce? Using just five ingredients, this super simple cranberry sauce recipe is free from refined sugar, and beats the store-bought version any day! Whether you're making it for a classic American Thanksgiving menu, Christmas dinner, or just a regular meal, this refined sugar-free, low-carb cranberry sauce is absolutely delicious. You can enjoy it with meatballs as an appetizer, or over chicken for an easy weeknight dinner. You can even blend it with extra-virgin olive oil for a salad dressing. You'll never go back to canned cranberry sauce after trying this version! ## Health benefits Cranberries are incredibly antioxidant-rich and full of phytonutrients. Phytonutrients can raise the overall antioxidant capacity in our bloodstream, which can help reduce the risk of oxidative stress. They're high in vitamin C, vitamin A, and vitamin K. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, a common issue that mainly occurs among women and affects the bladder and urethra. Cranberries have also been shown to boost the immune system and help decrease blood pressure. Half a cup of cranberries contains only 25 calories, making them ideal for many low-calorie diets. ## No refined sugar If you're gearing up for the holiday season, chances are you're looking for a cranberry sauce recipe with no refined sugar. Many store-bought brands are loaded with refined and artificial sweeteners and additives, which may not taste great and may not have health benefits. Even many homemade recipes call for loads of processed sugar, topped off with a generous portion of sugary orange juice. Natural sweeteners like liquid stevia, maple syrup, or powdered erythritol are also common in "healthy" recipes, but are unnecessary for a good cranberry sauce. All you need is a few healthy, unrefined sources of sweetness to set yourself up for a great batch of cranberry sauce. ## The secret ingredient You may be scratching your head and wondering what sort of natural sweeteners are good options for your homemade cranberry sauce. Enter: dates! Dates are not only delicious thanks to their natural sugars, but are super nutritious as well. They have a low glycemic index, which is a measure of how quickly your blood sugar rises after eating a certain food. While they're not common in low carb recipes or low-calorie diets (since dried fruit is usually off limits), they contain a large amount of dietary fiber. Fiber is important for digestive health, as well as for controlling blood sugar. They're also high in antioxidants and contain several vitamins and minerals. Just half a cup of dates provides about 14 percent of the daily value for potassium, 8 percent for magnesium, and 10 percent for manganese. The apple cider also acts a natural sweetener in this recipe, which still leaves you with a recipe without any processed sugar. If you regularly eat apples, then fresh apple cider (with no sugar added) will still be in line with your meal plan. ## Good for most diets This cranberry sauce recipe is flexible for multiple diet types. Whether you and your family or friends follow vegan, gluten-free, dairy-free, or paleo diets, this is a side dish to be enjoyed by all. ## Other uses Cranberries are in season from mid-September to mid-November in the United States so they’re typically used in recipes throughout the fall and winter, which is why the flavors might remind you of the holidays. That said, there are several ways to use cranberry sauce year-round. Add a spoonful to your favorite pumpkin soup recipe, or stir it into yogurt, top your chicken with it for a sweet and savory meal, add to a muffin recipe, or you can even shake it in your favorite cocktail as a natural sweetener.Epicurious_**Editor's note:** Chef Roberto Santibañez, the chef/owner of Fonda in Brooklyn, New York shared this recipe as part of a festive [taco party menu](/articlesguides/entertaining/partiesevents/taconight) he created for Epicurious. To make tacos, you'll also need 24 to 32 warm corn tortillas, 2 cups of salsa, chopped white onion, chopped cilantro, and lime wedges. Santibañez recommends serving the tacos with [Fresh Tomato Salsa](/recipes/food/views/364429) , [Roasted Pineapple Salsa](/recipes/food/views/364410) , or [Taco-Shop Guacamole](364411), a blend of avocado and tomatillos._ This heavenly steak is the kind of treat you'd get in tacos at the little stands in Mexican markets, tucked into warm tortillas and topped with spicy salsa. I love the beefy flavor, the chew, and the low price of skirt steak, but you can use any type of steak you'd like. If it's a thick cut, just sear it in a hot pan, then finish it in an oven preheated to 350°F.Food52A few blocks away from my first apartment in NYC was an Entenmann's Bakery Outlet. You could peer in and see towers of glossy blue-and-white boxes and crinkly cellophane-sealed treats. Sugar is my siren song, so I responded. Twenty minutes later, dizzy with choice, late afternoon sun blinding me, I snagged a Louisiana Crunch Cake. Back home, I discovered this was a tube of impossibly soft, vaguely coconutty yellow cake with a thin shellacking of glaze. I also discovered that slice after slice was disappearing at an alarming rate. When I returned a week later to stock up, the store, like a chimera, had vanished. A fluttering vinyl banner was the only reminder of its existence. I gave up looking for the box on the shelf and decided to re-create my memory of it. For the loftiest, tenderest, most cottony cake, I turned to reverse-creaming, a mixing technique pioneered by Rose Levy Beranbaum, living legend and dear friend. It has the added advantage of being much quicker than the traditional cream the butter and sugar way. For the best texture, bleached cake flour is a must. Nerdy types like me will appreciate knowing that bleaching alters the flour’s acidity and structure, enabling an airy but close-grained interior. (Also? Hate to break it to ya, but the oft-repeated suggestion of cutting all-purpose flour with cornstarch just isn’t the same. Sorry.) For a pervasive crunch, in homage to the benne seeds of the South, there’s sesame in addition to the coconut that clings to the pan. Once baked, the entire cake is encrusted with a delicate snap-crackle-pop. So where did this cake come from? The earliest mention I could find is in The Brooklyn Daily Eagle from July 1941. In a column called Food Frontiers, Margaret Pettigrew wrote that “the glamour girl of desserts to sweeten the Summer menu is Crunch Cake” from Mammy’s Pantry, a Southern-style restaurant on Montague Street in Brooklyn. She described the cake as “golden, flavorsome and feathery light,” piled high with meringue. Very different from the current iteration, and also without the specificity of Louisiana. A few years later, in 1949, The Daily Register (in Red Bank, New Jersey) shared a flyer from Acme Markets advertising a Louisiana Crunch Cake for 45 cents. The enticing copy declared it a “luscious golden cake made with fresh oranges, delicious crunchy crust, made of tasty macaroon crunch.” There’s a picture of a lady, hair pulled back, in a dress with a scalloped collar, holding a hefty ring cake. Most recipes online reference the Entenmann’s version as their inspiration. In all likelihood, the predecessor to the Entenmann’s one may have started in Burny Brothers Bakery in Chicago—a series of ads and coupons from the bakery mentioning the cake pepper newspapers in the ’50s. In the late ’70s, Entenmann’s acquired Burny Brothers. And so I like to think that the cake I saw through the glass all those years ago is a treasured heirloom, in its own commercial way.Food NetworkNo one is a stranger for long at Bernie’s, the café, restaurant and marketplace that Molly Yeh just opened in East Grand Forks, MN. The Girl Meets Farm host named the spot after her first daughter, and she put her whole heart into every detail. “My dream was to celebrate the food of the Midwest, which I love so much, and create a place where everyone — farmers, construction workers, families, friends — would feel comfortable,” she says. On the menu: regional specialties like hotdish and cheese curds; foods that reflect the local German and Scandinavian heritage, such as knoephla soup (dumpling and potato soup) and a lefse dog; and baloney and cheese from local purveyors. “The last great bread bakery in town closed years ago,” says Molly, so she put 10-plus types of bread on the café menu. She also worked hard to preserve the details of the historic building, including the distinctive horseshoe bar — the first of its kind in America. “Opening a restaurant is a big deal. It took a village to get this up and running.” If all goes well, she jokes, next up will be Ira’s Bagels, named after Bernie’s baby sister. Try a recipe from the menu!Food52I used to hunt for two kinds of recipes: everyday food for my husband and me, and “company-worthy” dishes for entertaining. The two sets of recipes hardly ever overlapped—neither in the big file box with precisely labeled folders that I crammed full of newspaper clippings and torn-out pages from Gourmet, nor in the way I served them. We were newly married, learning how to cook and host together in our small apartment. I’d spend hours coming up with ambitious, multi-course menus that started with hors d'oeuvres and a soup or plated salad. We’d go to multiple grocery stores and specialty markets to hunt down ingredients, if that's what it took, and would start prepping days in advance. I made everything I could from scratch. We enjoyed those dinner parties, but without fail, we’d collapse from exhaustion after our guests left, leaving a mountain of dirty dishes for the next day. Fast forward sixteen years: My husband and I still love to host, but I couldn’t tell you the last time I served a plated salad. We serve everything family-or buffet-style and usually do our shopping the morning of—the day before, if we’ve really planned ahead. Sure, having two kids and less free time changes the equation, but we’ve intentionally and openly embraced a simpler, more casual style of hosting. Our dressed-down dinner parties are a whole lot easier to pull off, and more fun, too. And when it comes to the menu planning? I turn to recipes that we like to make for ourselves—ones that can go from weeknight to weekend dinner party, and vice versa. I’ve discarded the notion that certain types of food are only worthy for company, and not for yourself or your family, any night of the week. Or that dinner party food needs to be fancy or complicated to be special. I prize low-effort, high-impact dishes, and once I find them, I make them every chance I get, no matter the occasion. This is why I’m so taken with this Turmeric-Roasted Cauliflower with Pistachio Gremolata. I came up with the recipe as a simple way to dress up roasted cauliflower, something I make often this time of year. I love how the freshly grated bits of turmeric (ground turmeric is a fine substitute if you can't find fresh) get deliciously caramelized on the hot sheet pan, and how its earthiness complements the mild sweetness of cauliflower. And, because I’m a sucker for nutty, herby condiments, the whole thing is topped with pistachio gremolata (lots of it), plus juicy pomegranate arils to add extra freshness and zing (I like to use them liberally to make the dish a little salad-like). When pomegranates aren't in season, either omit the arils (no substitutions needed) or omit the dates and use currants or dried cranberries in place of the arils. The dish comes together quickly and easily—and even better, I can get all of the ingredients at my neighborhood supermarket. It’s so striking in flavor and presentation, and a dish that’s equally special for busy weeknights and relaxed weekend dinner parties. During the week, I serve it as a main course, maybe with some leftover chicken on the side. On the weekends, I serve it as a side dish to go along with whatever meat or fish we’re roasting or grilling—whether for my family, or a table of friends. It’s the type of dish that I’ll never tire of, no matter how many times I serve it. I still have that same file box crammed full of recipes in my basement. I keep it for sentimental reasons, I guess—a reminder of those bygone dinner parties that my husband and I used to throw. But I don’t use it, nor any kind of labeling or sorting system, for recipes. Now, instead of trying to find “company-worthy” dishes for dinner parties, I just focus on serving good food.
