The cookbook author and host's festive, chocolate-topped chestnut pavlova is the kind of joyful excess we could all use this year—without that much effort.
This chestnut pavlova recipe is fabulously festive: an exuberant, rich, and luxurious treat for the holidays. The meringue base is crisp on the outside with a soft marshmallowy interior,topped with sweetened chestnut puree (sometimes labeled "chestnut spread;" seek out Clement Faugier brand) followed by swaths of softly whipped cream and splinters of bitter chocolate. This chestnut pavlova is, despite appearances, a relatively easy affair. The only complicated part is the meringue base, and, provided you stash it in a completely airtight container, it can be made 2 days in advance. Handle the baked meringue carefully,as it is quite fragile.
This is not exactly the same as perhaps the most precious recipe in my repertoire, My Mother’s Praised Chicken, which found a home in my eighth book, Kitchen, but it owes a lot to it. A family favorite, it’s a simple one-pot dish which brings comfort and joy, and it is my pleasure to share that with you. It’s not in the spirit of things to be utterly speciﬁc with this kind of cooking: if you’re feeding small children, for example, you may not want to add the red pepper ﬂakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be around 3½ pounds. And although I have speciﬁed the Dutch oven I always use, you obviously will use the one you have, which will make a difference to how quickly everything cooks, how much evaporation there will be, and so on. Don’t let these things trouble you unduly; this is a very forgiving dish. It doesn’t rely on precision timing: the chicken, leeks, and carrots are meant to be soft, and I even like it when the orzo is cooked far beyond the timing speciﬁed on the package. It’s also open to variation, owing to what’s in your kitchen. I could go on, but there is no need to add complications: this is a simple recipe that brings deep contentment.
Rich and sweet, from dates, molasses, and dark brown sugar, this cake is an indulgent dessert. A generous drizzle of heavy cream balances the flavor perfectly. Chewy and sticky Medjool dates work best here, but any dried date will do. Excerpted from the book AT MY TABLE by Nigella Lawson. Copyright © 2018 by Nigella Lawson. Reprinted with permission from Flatiron Books. All rights reserved.
This fudgy confection from Nigella Lawson’s new cookbook, At My Table, uses ground almonds instead of flour, making the dish gluten-free. The dessert is much more of a stand-alone star than a bake sale treat: Serve pieces individually, topped with crème fraîche and fresh raspberries. Slideshow: More White Chocolate Recipes
We never thought to serve yogurt any other way than straight from the fridge, but that all changed after trying Nigella Lawson’s Turkish Eggs from her latest cookbook, At My Table. She gently warms the yogurt over simmering water until light and silky. The yogurt cradles poached eggs and a pool of browned butter laced with Aleppo pepper. Slideshow: More Egg Recipes
Nigella Lawson, host of Food Network's Nigella Feasts, says, "I'm proud of this dish because my sound man, who was standing near me when I made the recipe on-air, went home and was able to cook it from memory that weekend. The dish is so simple. Just add one or two lemons if you like—it doesn't matter. I put sage in some days, but other days I use thyme or parsley." Amazing Chicken Recipes