The Best Deviled Eggs

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe uses up leftover hard-boiled eggs and includes tasty variations that feature bacon, chipotle peppers and crab. And to make it easy to make these, use an egg peeler!Jesse & Anne Foust, Bluefield, West Virginia

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We’ve made sure you wont feel deprived with these hearty lower-calorie breakfasts, lunches and dinners. Our meal plan comes in below 1200 calories, leaving you 300-400 calories for sides, snacks and drinks to balance out your day.

Continuing your weight-loss journey? Don’t miss these tasty and healthy dinner recipes.

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Avocado Crab Boats

These boats are wonderful with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they’re always delicious. Frances Benthin, Scio, Oregon

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Pumpkin Spice Oatmeal

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Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s great for any time I have a taste for Mexican food with all the fixings. Patricia Gale, Monticello, Illinois

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Pesto Corn Salad with Shrimp

Nutrition Facts
1 serving: 371 calories, 22g fat (3g saturated fat), 138mg cholesterol, 450mg sodium, 25g carbohydrate (8g sugars, 5g fiber), 23g protein.

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. Deena Bowen, Chico, California

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Garlic Lemon Shrimp

You’ll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. Athena Russell, Greenville, South Carolina

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Spicy Shrimp with Rice

No one will doubt that “light” cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. Jeannie Klugh, Lancaster, Pennsylvania

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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. Frieda Bliesner, McAllen, Texas

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Picnic Berry Shortcakes

You can make the berry sauce ahead of time and chill it. Then assemble the entire dessert right before the picnic or party. Frieda Bliesner, McAllen, Texas

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Grandma's Classic Potato Salad

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Fluffy Key Lime Pie

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Key Lime Cream Pie

I am very proud of this luscious no-bake beauty. It’s so cool and refreshingperfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. Shirley Rickis, Lady Lake, Florida

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It happens all the time. I’m in the mood to bake, I’ve got a great recipe, all of my ingredients are on the counter, and then I read the dreaded words: butter, softened. My butter is rock hard from the fridge. Oh, bother.

Psst! When you only need a tablespoon or two of butter, a butter crock (like this one from Butter Bell) works great. Learn why it’s our Test Kitchen’s secret weapon for smooth, spreadable butter.

How Long Does It Take to Soften Butter?

Left on the countertop at room temperature, a stick of butter takes at least 45 minutes to soften. If you’re the type who plans ahead, that’s no big deal. If not, here are a few ways to soften butter quickly.

How to Soften Butter Fast

You’ll need:

• Butter (as much as your recipe calls for)

Method 1: Fairly Fast

Our first method is the easiest: Simply cut the butter into cubes. The smaller the pieces, the quicker they’ll come to room temperature.

Cut the butter stick in half so you have two long rectangles side by side. Stack them together and slice again. This yields four butter strips. Keep them stacked, and then slice perpendicular to your cuts. The butter will fall into cubes, and the cubes will soften fairly quickly, in about 15 minutes. (Now’s a good time to measure and prep the remaining ingredients.)

Method 2: Faster

The second method is more labor-intensive, but it will help the butter soften even faster. With a rolling pin, roll or pound the butter out flat. Whether rolling or pounding, the friction will warm the butter-and the broader surface area will encourage faster softening.

Test Kitchen tip: To minimize the mess, we like to flatten butter between two sheets of waxed paper. This prevents the butter from sticking to the rolling pin or the countertop. Brilliant.

Method 3: Super Fast

The last method, shredding, creates a dirty dish, but it’s the quickest of the three. Partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap, similar in appearance to shredded mozzarella cheese.

The principle here is the same as in the first method: Smaller pieces soften faster. Shredded butter is ready to use in your recipe right away.

Test Kitchen tip: We also like to use this method when we’re making pie crust, which actually requires cold butter. In this case, we freeze the stick of butter before grating it. This creates small, hard pieces of butter that help make any crust tender and flaky.

Method 4: The Lazy Way

If you’re feeling lucky, you can forego the aforementioned methods. Just place the butter and sugar into a stand mixer, and start creaming on low speed. (Higher speeds increase the likelihood that butter will catapult out of the bowl.) You’ll need to increase the mixing time to allow for the butter to warm and soften and for the aeration of the creaming process to take place. You can also try this quick trick to soften butter using a warm glass.

Now that you know how to soften butter, read up on the salted vs. unsalted butter debate and find out which one you should be using in your cooking and baking.

Check Out These Flaky, Buttery Pie Recipes

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Classic Lemon Meringue PieNo list of classic pie recipes is complete without the perfect lemon meringue pie. This recipe starts with a buttery pie crust and is topped with an airy meringue. Lee Bremson, Kansas City, MissouriAlso check these best Christmas pies for your sweet holiday season!Shop Now

Silky Chocolate PieChocolate makes the world go round! We have a family that loves chocolate pies, and this version with a splash of brandy is smooth as silk and oh, so special. Be sure to top with homemade whipped cream. Kathy Hewitt, Cranston, Rhode Island

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Creamy Pina Colada PieThis is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pieeither way it's delicious! And it's just one of many amazing pina colada-inspired recipes I enjoy. Jenny Hales, Arcadia, Oklahoma

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The Best Pecan PiePecan pie is a Thanksgiving tradition in my house, and I was on a quest to create the ultimate version. This one filled with Bourbon and maple syrup is it in my book. James Schend, Taste of Home Deputy Editor

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Dars Coconut Cream PieWhen I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. Darlene Bartos, Shoreview, Minnesota

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Old-Fashioned Peanut Butter PieMy mother made a chewy, gooey peanut butter pie I loved as a child. Now I continue the tradition for the next generation of peanut butter lovers. Brianna DeBlake, Fremont, Michigan

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Five-Minute Blueberry PieEasy pie recipes are always welcome at my house! If you like the taste of fresh blueberries, you'll love this pie. Since it's a breeze to whip up, I make it often, especially in summer. -Milda Anderson, Osceola, Wisconsin

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Possum PieWe found this Possum Pie recipe in a recipe box from the previous cafe owner. It's been on our menu ever since. David Heilemann, Eureka Springs, Arkansas

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Easy Confetti PieSugar cone crust makes a pie that tastes like birthday cake when you add a colorful, creamy no-bake confetti filling. Gina Nistico, Taste of Home Food Editor

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Banana Cream PieMom's pie recipe is a real treasure, and I've never found one that tastes better! Bernice Morris, Marshfield, Missouri

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Strawberry Pretzel PieThis cool no-bake strawberry pie is the perfect cure for your sweet tooth, especially in summer. Made with pantry staples, it is as easy as pie to make and has become one of my most requested warm-weather treats. Shauna Havey, Roy, Utah

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Cherry Cream Cheese PieMy mom is known for her scrumptious desserts. This cherry cream cheese pie is one she's served often. It's one of my favorite pie recipes of all time. I love the combination of cream cheese and cherry pie filling. Cindy Kufeldt, Orlando, Florida

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Classic Pumpkin PieNothing says Thanksgiving like a slice of pie. And you can relish every luscious bite of this pumpkin pie recipe since the tender crust is made with canola oil and a mere hint of butter. And befor you ask, yes, canned pumpkin works best for pies! Taste of Home Test Kitchen

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Easy Fresh Strawberry PieFor my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. Josh Carter, Birmingham, Alabama

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Coconut Pistachio PieWe simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. Taste of Home Test Kitchen

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Citrus Cranberry PieTo showcase abundant fall cranberries, make this beautiful lattice-topped pie. A dollop of orange cream complements the slightly tart flavor. Taste of Home Test Kitchen

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Chocolate Chess PieThis is one of my mother's go-to pie recipes. It's a yummy spin on classic chocolate chess pie. It tastes so good with homemade pie crust. Ann Dickens, Nixa, Missouri

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Strawberry/Rhubarb Crumb PieEveryone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too! Paula Phillips, East Winthrop, Maine

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Sugar Cream PieI absolutely love Indiana sugar cream pieit's one of my favorite pie recipes of all time. In Indiana, we serve it warm or chilled and call it "Hoosier" sugar cream pie. Laura Kipper, Westfield, Indiana

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Apple Crumble PieThe crumb topping (very similar to a streusel)of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. Vera Brouwer, Maurice, Iowa

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Praline Pumpkin Pecan PieMy husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! Emily Reese, Glade Hill, Virginia

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Macaroon Cherry PieI use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. Lori Daniels, Beverly, West Virginia

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Winning Rhubarb-Strawberry PieWhile growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. Marianne Carlson, Jefferson, Iowa

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Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshingperfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, with everyone asking for the recipe. Shirley Rickis, Lady Lake, Florida

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The Best Apple PieBoost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. And be sure to use the best apples for apple pie. Nick Iverson, Milwaukee, Wisconsin

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Spiced Plum PieThe subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. Lucille Mead, Ilion, New York

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We make our own maple syrup, and that's what gives this pie its special taste. You might want to bake this for your Thanksgiving meal. Martha Boudah, Essex Center, Vermont

Shaker Lemon PieAlso known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. Deb Perry, Traverse City, Michigan. Learn how to make a lemon pie without squeezing a single lemon.

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Fluffy Key Lime PieFor a taste of paradise, try this no-bake pie. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! You can amp up this recipe by making homemade graham cracker crust.Frances VanFossan, Warren, Michigan

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Honey PieA hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. Taste of Home Test Kitchen

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Dark Chocolate-Caramel Macchiato PieOne of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. Amy Mills, Sebring, Florida

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Honey Pecan PieLooking for a sweet ending to a special meal? This attractive pecan pie is bound to please with its traditional filling and honey-glazed pecans. Cathy Hudak, Wadsworth, Ohio

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Golden Peach PieYears ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judgesit's a perfectly peachy pie. Shirley Olson, Polson, Montana

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Buckeye PieWhen it comes to pie recipes, this one from my recipe box always gets rave reviews. You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. Mary Northrup, Alpine, New York

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Berry Pistachio PieMy grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the womans name or the name of the pie, comically dubbing it Lady from Brooklyns Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. Judy DeGrottole, New York, New York

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Amish Vanilla PieWe live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pie recipes my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. Shelly Brubacher, Nappanee, Indiana

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Peanut Butter Pudding PieThis peanut butter pudding pie is pretty enough to serve to company... if your family doesn't get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert. Valerie Sisson, Norton, Ohio

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Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. Its much better than everyday apple pie. The recipe is a family treasure. Maxine Theriauit, Nashua, New Hampshire

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Spiced Upside-Down Apple PieMy grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. This presentation makes this dessert different than other pie recipes I've tried. Francine Bryson, Pickens, South Carolina

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Contest-Winning German Chocolate Cream PieI've won quite a few awards in recipe contests over the past 10 years, and I was delighted one of my pie recipes sent me to the Great American Pie Show finals. Marie Rizzio, Interlochen, Michigan

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Cookie Butter PieI tasted Biscoff cookie spread at a grocery store one day, and it was so delicious that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. Katrina Adams, Mount Olive, Alabama

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Lemon Chess PieThis bright and creamy lemon chess pie cuts beautifully and has a smooth texture. Its one of my favorites. Hannah LaRue Rider, East Point, Kentucky

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Huckleberry Cheese PieTo us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

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Rhubarb Cherry PieAs a young girl, I dreamed of being able to make pie recipes like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! Eunice Hurt, Murfreesboro, Tennessee

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Pumpkin Cheesecake PieIf youre looking for a classic autumn dessert, try this pumpkiny cheesecake pie. Its a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. Sharon Crockett, La Palma, California

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Oatmeal PieThis delicious oatmeal pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fundraiser. Ruth Gritter, Grand Rapids, Michigan

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Peach Blueberry Pie"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. Sue Thumma, Shepherd, Michigan

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Tangy Lemon Chiffon PieThis lemon chiffon pie is so easy to make, you can put it together in no time at all. And it's impressive enough to share with guests! Taste of Home Test Kitchen

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Butterscotch PieThis pie's filling is like creamy pudding and is crowned with golden peaks of meringue. Cary Letsche, Brandenton, Florida

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Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. Jennifer Standridge, Dallas, Georgia

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Gluten-Free Brownie Bars

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Hungarian Goulash

Talk about your heirloom recipes! My grandmother made this Hungarian goulash recipe for my mother when she was a child, and Mom made it for us to enjoy. Paprika and caraway add wonderful flavor and sour cream gives it a creamy richness. Its simply scrumptious! Marcia Doyle, Pompano, Florida

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Artichoke Steak Wraps

This simple, fast and flavorful dish is one the whole family loves. It’s surprisingly easy to make, and you can broil the steak if you don’t want to venture outside.Greg Fontenot, The Woodlands, Texas

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Day 1: Air-Fryer Fish and Fries

Looking for easy air-fryer recipes? Try this simple fish and chips. The fish fillets have a fuss-free coating that’s healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. Janice Mitchell, Aurora, Colorado

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Chocolate Comfort Cake

This moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. Its always my top choice for holiday dinners. Ellen Riley, Murfreesboro, Tennessee

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Stuffing from the Slow Cooker

If you’re hosting a big Thanksgiving dinner this year, add this simple slow-cooked stuffing to your menu to ease entertaining. The recipe comes in handy when you run out of oven space at large family gatherings. I use this Crock Pot dressing recipe often. Donald Seiler, Macon, Mississippi

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Day 1: Beef & Rice Stuffed Cabbage

This recipe is special to me because its an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. Lynn Bowen, Geraldine, Alabama

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Latkes are one of those traditional Hanukkah foods that you see on the table year after yearand for good reason. These potato pancakes are versatile. They can just as easily be served up along a savory supper or finished with sweet toppers. Besides being incredibly versatile, latkes are simple to makechances are you have all the ingredients you need already on hand.

Our Test Kitchen will show you how to make latkes step by step. And don’t forget to check out a few of our other favorite Hanukkah recipes, like sufganiyot, before you start.

How to Make Latkes

To make latkes at home, you can follow our Test Kitchen’s go-to recipe here. You’ll need:

• 3 large potatoes (about 2 pounds), peeled
• 2 large eggs, lightly beaten
• 1 tablespoon grated onion
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• Vegetable oil for frying

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Step 1: Prep the Potatoes

Latkes, of course, start with potatoes. Starchy potatoes, like Russets, work particularly well. You’ll start making your potato pancakes by washing and peeling the potatoes.

Then, if you have a food processor, now is the time to pull it out of the cupboard (and if you don’t have one, think of adding our Test Kitchen’s favorite to your wish list). Use the disk attachment to shred the potatoes. This will save you so much time. If you don’t have a food processor, though, don’t fret. An old-fashioned box grater will work just fine.

Once the potatoes are shredded, rinse them in cold water and drain well, squeezing to remove excess water.

Test Kitchen tip: To get every bit of excess water out, we recommend putting your rinsed potato shreds in a tea towel and wringing out all the water you can. You might even want to consider using a second dry tea towel just to make sure you get all that starchy water out. Extra starch can make the pancakes gluey.

Step 2: Get Your Potato Pancake Mix Together

With the potatoes prepped, you can start to add in your other ingredients. In a large bowl, mix together the beaten egg, flour, grated onion, salt and pepper in with your potatoes, making sure every shred is coated. You can also incorporate your favorite herbs into the batter at this stage. Dill, cumin, cayenne or curry powder would be welcome additions

Test Kitchen tip: Be sure to grate your onion (just use the finest side of your box grater). The tiny bits will incorporate more nicely into the mix than even the finest dice.

Step 3: Fry the Latkes

Next, it’s time to fry up the potato pancakes. Start by heating up a quarter-inch of oil in a nonstick skillet. For this application, our Test Kitchen recommends canola, vegetable or corn oil because of their high smoke points (meaning they won’t start to smoke until they hit higher temperatures). You can learn more about the best oils for frying here.

Working in batches, drop a third-cup of potato mixture into the oil. Use a spatula to flatten into a pancake shape. Fry both sides until golden brown, using a second spatula to flip the pancakes so you don’t cross-contaminate your crispy pancakes with that first raw egg-covered spatula. Be sure not to crowd the pan. The pancakes will need a little room to get nice and crispy!

When perfectly golden brown, drain on paper towels to soak up excess oil. Once drained, they’re ready to serve.

How to Top Latkes

Potato pancakes are a fantastic canvas for all sorts of toppings. Sour cream, chives and lox are a classic combination, but applesauce is also tasty if you want to take these on the sweeter side. These toppings are just the start, though. Check out more ways to top latkes.

Next up: Learn how to make bourekas, savory cheese-stuffed pastries.

Try Our Other Favorite Jewish Recipes

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Matzo Ball SoupThis recipe is worth the time and effort it takes for such a delicious and comforting meal. With the fluffy matzo balls, chicken, carrots, celery and onions, it's got everything you want in a bowl of soup. Make it to help fight off a cold or just to have something cozy for a winter night.Matzo ball soup is also a popular holiday food, from Shabbat to Passover, and can be served at your Seder alongside one of these Passover chicken recipes.

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Passover PopoversThis substitute for bread is perfect for sharing around the table during Passover. Made with only five ingredients, it'll use up any leftover matzo cake meal you have in your pantry. Check out other dishes to serve alongside your popovers with these classic Jewish cookbooks.

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Easy Smoked SalmonGravlax, smoked salmon, loxwhichever iteration you love, there's no denying this salt-cured fish is a welcome addition to any bagel, cracker or slice of toast. You can easily find different versions of the beloved salmon at your local grocer, but why not try your own hand at it with this shortcut recipe.

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Rainbow CookiesShannon Sarna, a home cook and editor at The Nosher, shares her family's most beloved dessert: rainbow cookies. These classic New York treats are traditionally served in synagogues and at Jewish celebrations, but actually have Italian roots. To make, you bake three thin cakes, spread jam between them and coat with smooth melted chocolate.

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Potato LatkesWhether you eat them with applesauce, sour cream or both, potato latkes are a staple that are enjoyed throughout the celebration of Hanukkah and beyond. If you're feeling extra adventurous, try topping them off with smoked salmon or poached eggs.

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BrisketCarving into a juicy, tender roast for family dinner will never get old. Especially when it's a brisket that's been braising for hours, so it basically melts in your mouth. Use the leftovers for delicious sandwiches all week long!

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ShakshukaTwo words: one pot. That's the only dish you'll need to make shakshuka, a Middle Eastern and North African dish that features eggs cooked in a spicy tomato sauce. And you can make it any time since it's great for breakfast, lunch and dinner!

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RugelachThere are a lot of delicious Jewish desserts out there, thankfully you don't have to be Jewish to enjoy any of them! Filled with fruity, sugary goodness, rugelach is a must-make for anyone with a sweet tooth. Grab a cup of coffee and try some of our favorite rugelach varieties.

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Chocolate BabkaEvery grandmother has her own take on babka, and they're all delicious. But we're suckers for chocolate, so we had to try this special chocolate and cinnamon recipe flecked with orange zest. Other traditional fillings include nuts or dried fruits.

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TzimmesServe this classic dish for holiday meals and everyone will be raving about how good it is. Its sweet flavor comes from sweet potatoes, prunes, honey and brown sugar. This side is a great accompaniment to any of our Passover lamb recipes.

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Pickled Cucumber SaladJewish cuisine has always included lots of pickles. From homemade pickles to a jar from the grocery store, they can zest up any meal. This sweet and tart pickled cucumber salad makes a great side dish while giving a nod to the classic kosher dill.

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Honey ChallahThis sweeter honey challah is studded with raisins and perfect for your Rosh Hashanah meal. The leftovers of this sweet bread are also great for challah French toast or bread pudding.

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HamantaschenEaten during the holiday of Purim, these flaky pastries are as easy to make as they are delicious. Fill the center pockets with whatever you'd like, from apricot preserves to the traditional poppy seed jam.

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Homemade BagelsBagels are a staple at Jewish bakeries and delis. While they take some time and effort, they are a satisfying bake to try at home. Top them with some lox and cream cheese and you're set!

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Beet BorschtSome people call it fall; we call it "soup season." And what better way to warm up when the temperature drops than with a piping-hot bowl of borscht? Add a dash of horseradish to the bright red soup for extra heat.

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SufganiyotIf loving sufganiyot is wrong, we "donut" want to be right. The fluffy jelly doughnuts are filled with tart raspberry preserves, sprinkled with sugar and served warm. You'll definitely be reaching for seconds (or even thirds!).

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Rustic Rye BreadThis rustic rye bread has an added sweetness to it from brown sugar and molasses, perfect as a side to a classic Jewish dish. Just add a touch of butter to a slice of bread and your meal will be complete.

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Coconut MacaroonsWith only six ingredients, these chewy coconut macaroons are a beginner baker's dream. Just stir everything together, drop dollops onto a cookie sheet and toss them in the oven. If you really want to indulge, dip the cooled cookies in melty chocolate. Yum!

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Mandelbrot Mandelbrot (translated from German means "almond bread") is similar to an Italian biscotti but uses no butter. These twice-baked cookies use oil instead and can be filled with the mix-ins of your choosing.

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Slow-Cooked Corned BeefPut this in the slow cooker in the morning, and it'll be ready by dinner time. Packed with red potatoes, carrots and onions, this corned beef dish will leave you with a full and satisfied stomach.

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TabboulehTabbouleh is a grain salad popular in Israel. It's traditionally made with bulgur, but you can easily substitute other grains and starches like couscous, farrow or quinoa.

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Cherry Cheese BlintzesIn only 30 minutes, you'll have creamy blintzes you can serve for breakfast or dessert. Its sweet taste comes from a surprising filling of cottage cheese and cream cheese. Not a fan of cherries? No worries, this recipe is customizable to incorporate your favorite fruits like blueberries, strawberries or peaches instead.

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Matzo Meal PancakesSometimes the week of Passover can feel more like a month, so it helps to have some classics to get you through. Enter matzo meal pancakeslike regular pancakes, but with kosher-for-Passover matzo meal. Whip up a batch of these for breakfast during Passover or any other time of year that you're craving pancakes.

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BialyThere's something so nostalgic about bialys. They take me back to the bagel stores in Detroit on Sunday mornings, the smell of fresh bagels and bialys wafting out the door. And while bialys may not be as well known as bagels, they are certainly beloved by those who do know them.Go to Recipe

KnishKnishes, the elusive puffy dough balls stuffed with savory fillings, are the epitome of comfort food. They're sold in Jewish neighborhoods across the world, though you may not have heard of them if you're not Jewish. Try your hand at the humble knish and see what all the fuss is about.

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The post How to Make Latkes or Potato Pancakes appeared first on Taste of Home.

Maybe you’ve spotted them at your local Mexican grocery store or maybe Abuela invites you over for a tamaladaeach year around the holidaysregardless of your connection, tamales are a time-honored (and tasty!) dish that everyone should try.

Thinking about making homemade tamales? They’re a major cooking project that promises a big payoff. Though they take a bit of time to prep and assemble, the steps are straightforward enough. You’ve got this!

What Are Tamales?

Tamales are corn husk-wrapped bundles filled with a corn-based dough calledmasaand a tasty filling. They’re most commonly associated with Mexican cuisine, though you can find tamales all over Latin America. Fillings vary from place to place, but the most common include pork, chicken, beef and vegetablesall swimming in chile, a sauce that’s made using garlic, cumin and dried chili peppers.

It’s traditional for friends and family to come together for a tamalada(tamale-making party), to help assemble.

Did you know?The singular version of tamales is called a tamalthough, they’re so delicious, you’ll probably never need to ask for just one.

Why Are Tamales So Popular at Christmas?

While tamales aren’t strictly a Christmas food, they’re often prepared around the holidays. They require a lot of work (hence the tamale-making parties to help the prep go quickly and joyously), so many families reserve them for special occasions.

Think of tamales sort of like turkey or Christmas cookies: Sure, you could have them any day, but making these time-intensive treats just a few times a year makes them all the more special.

How Do You Eat Tamales?

Don’t eat the husk! This is a common mistake for tamal newbies. Simply unwrap, scoop out with a fork and enjoy. A spoonful of salsa on top is optional.

How to Make Tamales

Tamales can be filled so many waysvegetables, pork, beef. One of our Test Kitchen’s favorite recipes, though, is for tender chicken tamales. Here’s what you need to make them:

Ingredients

• 24 dried corn husks
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 quarts water
• 1 medium onion, quartered
• 2 teaspoons salt
• 1 garlic clove, crushed

Dough:

• 1 cup shortening
• 3 cups masa harina

Filling:

• 6 tablespoons canola oil
• 6 tablespoons all-purpose flour
• 3/4 cup chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained

Directions

Step 1: Soak the corn husks

Rinse the corn husks to remove any debris, then place into a large bowl and cover them with cold water. Let them soak for at least two hours.

Test Kitchen Tip: There’s no shortcut for this step, so make sure you start here.

Step 2: Cook the chicken

Start this step about an hour after you’ve set out the husks to soak.

In a large stockpot (at least 6 quarts), combine chicken, water, onion, salt and garlic. Bring to a boil, and then immediately reduce the heat to a simmer. Cook at a low simmer, covered, until the chicken is tender, 45-60 minutes.

Test Kitchen Tip: Check the chicken for doneness by piercing the meat; when the meat is cooked, its juices will run clear.

Step 3: Prep the chicken and broth

Remove the chicken from the broth. Let it rest on a plate or cutting board until it’s cool enough to handle. Meanwhile, pour the broth into a bowl through a strainer to remove the vegetables. Skim the fat from the top of the broth with a big spoon.

When the chicken is cool, remove the meat from the bone and shred it with two forks.

Step 4: Make the dough

In a large bowl, beat the shortening until it’s light and fluffy, about 1 minute. Measure out two cups of the broth, and have the masa harina ready. Gradually beat in the masa, adding small amounts at a time and alternating with the broth. Beat well until the dough is uniform and light.

Test Kitchen Tip: For a foolproof dough, do the float test. Drop a small amount of dough into a cup of cold water. The dough should float to the top. If it doesn’t, continue beating until it’s light enough to float.

Step 5: Cook a tasty filling

Back to the stovetop! In a Dutch oven, heat the oil over medium heat. Stir in the flour until blended. Cook and stir until the flour is lightly browned, seven to nine minutes. (This will remove the raw flour taste.) Stir in the seasonings, shredded chicken and four cups of the reserved broth. Bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally. Simmering allows the mixture to thicken; this should take about 45 minutes.

Step 6: Assemble the tamales

Drain the corn husks and pat dry, then fill them assembly line-style:

• On the wide end of the husk, spread 3 tablespoons dough to within 1/2 inch of the edges
• Top each with 2 tablespoons chicken mixture and 2 teaspoons olives
• Fold the long sides of the husk over the filling. Make sure they overlap slightly for a secure closure
• Fold the narrow end of husk over
• Tie with a strip of husk to secure
• Repeat until all of the husks are filled and secured

Test Kitchen Tip: Uncooked tamales can be frozen for later, just be sure to pack them tightly in freezer bags before freezing. To serve, thaw in the refrigerator overnight, and then steam for about 45 minutes (see instructions below).

Step 7: Steam

Place a large steamer basket in a 6-quart stockpot over 1 inch of water. Place the tamales upright in the steamer. Bring the water to a boil. Let them steam, covered, until the dough peels away from the husk, about 45 minutes.

Test Kitchen Tip: This is a long steam, and the water level will drop as the water boils off. Be sure to check on the level frequently, and add more water as needed. You don’t want the pot to boil dry; this can damage the pot and makes for sad tamales.

Steps 8 and 9: Brag about your tamales; devour your tamales

Dig in and enjoy your hard work! Serve this dish along with these Mexican desserts.

Got Leftovers?

Cooked tamales can be frozen, too. Let them cool, then freeze them in their husks. Thaw in the refrigerator overnight, and steam for about 15 minutes to heat them back up before eating.

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Carnitas Huevos RancherosIn addition to chilaquiles, huevos rancheros is another popular Mexican breakfast made from eggs, tortillas and salsa. Tender, slow-cooker carnitas dials up the savory flavors in this dish and adds a bonus serving of protein.

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The post How to Make Tamales appeared first on Taste of Home.

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My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I’ve lightened it up, it’s still a family favorite. Lauris Conrad, Turlock, California

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