Tami Weiser

Tami is a writer, recipe developer, culinary educator, and caterer. She is a graduate of the Professional Culinary Arts program at the Institute for Culinary Education (ICE) in New York.
How To Make Classic Thousand Island Dressing
Fact: Homemade salad dressings are better. They are fresh, lively, and easy to customize. This is especially true when it comes to the oft-maligned classic, Thousand Island dressing — yes, I mean that pink dressing on the salad bar in the giant squeeze bottle. The homemade version of this dressing’s got a few neat tricks up its sleeve — including a hard-boiled egg used as a thickener.
May 15, 2023
25+ Recipes for a Memorable Rosh Hashanah Meal
This year Rosh Hashanah, the Jewish New Year, begins at sundown September 25. Break out the honey and get baking — here are over 25 ways to celebrate.
Sep 23, 2022
Pumpkin Risotto Is Creamy, Satisfying, and Extra Cheesy
It's the ultimate fall comfort food.
Sep 29, 2021
How To Make Pumpkin Cheesecake
The lively, familiar spices of classic pumpkin pie are balanced by the creamy goodness of a New York-style cheesecake.
Nov 13, 2020
Recipe: Polish Easter Babka
This beloved old-world cake is often dubbed as the pride of the Easter table.
Apr 19, 2019
Recipe: Italian Sweet Easter Egg Breads
This Italian Easter bread has a strong Sicilian accent and carries the taste of spring all baked into joy-filled, adorable little wreaths. The bread is strongly spiced and rich with anise as a little reminder of winter. Down to the colorful sprinkles, this bread celebrates the breaking of the Lenten fast. The glaze, poured over after baking, creates a crust of sweetness as it dries and adds delicate crisp to start every bite.
Apr 16, 2019
How To Make Magic Cookie Bars
This is a supremely easy, wildly versatile, insanely tasty pan-cookie recipe. No one knows exactly when it was created or by whom, but when it was popularized in the late 1960s, it quickly became the recipe moms knew by heart and kids clamored for. With a handful of pantry staples like canned condensed milk and graham crackers, these bar cookies are crispy, sandy, creamy, gooey, sweet, chocolatey, and nutty. Consider this bar part-candy, part-cookie, and all delicious.
Dec 21, 2018
How To Make Jelly Doughnuts (Sufganiyot)
Sufganiyot are Israeli jelly doughnuts that are common Hanukkah holiday fare. Crisp on the outside, fluffy and tender and bursting with jelly, fresh doughnuts are a divine treat you can make at home when you wan to spend an afternoon baking.
Dec 6, 2018
How To Make a Pull-Apart Rugelach Ring
Rugelach is a rolled baked treat that cooks as easily as a cookie, yet tastes like a pastry. It’s crisp and sweet on the outside, and so delicate and tender on the inside that it melts in your mouth. This circular pull-apart rugelach is a charmingly decorative variation — yet another take on a confection that has had many versions. If you make rugelach often, you will notice that this dough is a bit sturdier and holds its shape a bit better than other rugelach doughs.
Dec 2, 2018
Recipe: Apple Pie Stuffed French Toast
It's a little over the top, yes, but isn't this the season of giving?
Nov 18, 2018
How To Make Fluffy Potato Kugel
Learn the modern way to make a classic potato kugel.
Mar 28, 2018
Recipe: Greek Tsoureki (Easter Bread)
Just wait until you cut it open to oohs and ahhs of family and guests!
Mar 28, 2018
Why Vanilla Is So Expensive — And Always Worth It
I remember when the word basic wasn’t used as an insult. If you wanted to explain that something (or someone!) was overly bland, commonplace, or simple, you’d call it (or them!) vanilla. I get the sentiment, but it always seemed pretty mean to the humble vanilla bean. And with its latest skyrocketing surge in price, I recently decided to give vanilla the thought and attention it deserves.
Nov 15, 2017
Are Generic and Store-Brand Spices as Good as More Expensive Brands?
Walk down the spice aisle of any supermarket and you’re confronted by an ever-growing range of exotic spices, herbs, and blends. The cheaper store brand sits near the pricier name brand. Both call to you: Use me. Save money. No, use me. I’m better. You hold one in each hand and ponder. Is one really better than the other? Will my food taste different? Will the bottle last longer? How do I know which one to buy? The answer isn’t simple.
Oct 31, 2017
Recipe: Roll-Out Chocolate Cookies
This chocolate cookie is a master of many disguises, all tucked into the guise of a quite specific purpose. It is a roll-out cookie that is made with a dough you will simply love to work with. It’s crazy forgiving, re-rollable, re-chillable, and re-freezable. What makes it so versatile and, yes, masterful is that it also tastes like cocoa without being bitter or insanely sweet and bakes up soft in the middle (orwith the most incredible crackly crisp with a little more oven time).
Oct 13, 2017
The One Baking Ingredient You Should Never Splurge On
Just like winter, baking season is coming! While it’s super fun to mix up cookies, pies, gingerbread, and all those holiday treats, it can also get pretty expensive. Between fancy baker’s chocolate, nuts (nuts!), several types of flour, and vanilla extract, you can spend a small fortune stocking up your pantry. Luckily, there’s one ingredient you don’t have to splurge on. Sugar!
Oct 6, 2017
How To Make Chicken Parmesan
It's the difference between good chicken parm and great chicken parm.
Apr 28, 2017
Recipe: Flourless Chocolate and Almond Layer Cake
This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it’s made with modern cake-baking techniques. You’ll bake this cake in a jelly roll pan and split it into threes to make the layers. We’ll keep running with the theme of almonds with a nutty chocolate cream cheese filling. To finish, the cake is covered with chocolate ganache and toasted almonds.
Apr 7, 2017
How To Make a Cheese Danish for a Crowd
Just in time for all those spring holidays.
Apr 6, 2017
Recipe: Easy One-Pot Chicken Teriyaki with Vegetables and Rice
This hearty dish, made on the stovetop in a Dutch oven, is an all-in-one dinner. Packed with crisp-tender vegetables and juicy chicken, and glossed-up with an easy homemade teriyaki sauce, this colorful one-pot dinner is a meal that pleases many a palate and is decidedly kid-friendly. When picking the veggies for this dish, stick to fresh vegetables that you’d find in a Japanese restaurant, and think about balancing crispy, sweet, dense, and soft ones.
Feb 24, 2017
How To Make Nutella Crêpe Cake
Some desserts were just made for Pinterest — and for the adoring oohs and aahs of a rapt crowd. It was only a matter of time before the delicate French classic, gâteau de crêpes, became the dessert that slays. A stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for Instagram, but it’s back — and it’s an internet sensation.
Feb 20, 2017
How To Make Two-Day Tomato Pasta Sauce
Tomato sauce can be so many things: fresh and simple, marinara full of vegetables, or slow-cooked until it is so luscious and rich that it’s the stuff of memories. This is the story of a sauce that delivers such a delicious, powerfully memorable impact that it is worthy of two days — yes, days — of cooking. So when you have a weekend to spare, or you’re snowed in and want a pot of sauce bubbling away all day long, here is the recipe your pasta dinner deserves. Deep.
Feb 19, 2017
Recipe: Milk Chocolate Bundt Cake
Creamy, chilled, sweet, and rich, chocolate milk is a cherished childhood memory for good reason. When added to a Bundt cake, it creates a mellow chocolate flavor that’s a little milkier, rounder, and gentler than a more assertive dark chocolate. If you’re a milk-chocolate lover in any capacity, this cake was made for you — and it’s just begging for a cold glass of milk. Chocolate milk is the core ingredient in this cake.
Feb 9, 2017
Recipe: Shrimp and Corn Chowder
Corn chowder is a classic soup bursting with the sweetness of corn. It’s oh-so-creamy and body warming. When you add quick-cooking shrimp, corn chowder not only tastes great and feeds the soul, but it is also transformed into a complete meal in a single bowl. Usually, the thickness of a chowder comes from two sources: the starchy potatoes and the heavy cream.
Feb 8, 2017
Recipe: 15-Minute Buttered Balsamic Mushrooms
When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!
Feb 8, 2017
Pantry Cocoa Brownies
Rich, fudgy, and made from pantry staples.
Feb 7, 2017
Recipe: Iceberg Wedge Salad with Homemade Blue Cheese Dressing
When we talk about a great steak dinner we’re really talking about the big picture of what’s on your plate. The steak is front and center, but the sides are what makes it feel special. In fact, when it comes to steak dinners, a really good side can steal the show. In this series on Steakhouse Sides we’re sharing recipes for the scene stealers so make sure you leave ample room on the plate!
Feb 7, 2017
How To Make Chocolate Pound Cake
An everyday cake elevated to dinner-party dessert status.
Feb 3, 2017
How To Make a Hearty Breakfast Fruit Salad
This fruity tabouli is a formula, a recipe blueprint, that is so versatile you'll be having a different breakfast every day for months with ease.
Jan 25, 2017
How To Make French Toast Even Better than the Diner
Dry bread, not stale bread, is the secret to better French toast.
Jan 20, 2017
How To Make a Cheese Ball
When cream cheese and the happy hostess met, a magical cocktail party food was born. I’m talking about the cheese ball. Creamy, dreamy, and cheesy, this centerpiece of a cheese tray or standalone snack with crackers was the elegant update on dips. The combination of the mildness of cream cheese and the sharpness of the grated cheddar, all amped up with a dash of Dijon and a splash of Worcestershire, made it oh so inviting. Now it’s your turn.
Jan 19, 2017
How To Make the Best Chocolate Avocado Pudding
Creamy, smooth, sweet, and satisfying, chocolate pudding is a treat that always invites a smile. One version of chocolate pudding has been rising in popularity for the past few years, and it’s with very good reason. As the interest in plant-based food increases, the seismic shift from boxed mixes or stovetop versions found their hero in naturally creamy avocado.
Jan 3, 2017
How To Make Mandelbrot
Mandelbread, or mandelbrot (or mandelbrei, as I knew it as a young child), is an Eastern European and Russian Jewish twice-baked cookie. In some ways it is like its cousin, biscotti, the famous Italian twice-baked cookie, but mandelbrot is richer in eggs and fat and bakes up into a softer, more delicate cookie, with a toasty exterior that pairs as well with hot teas, as biscotti does with espresso.
Dec 7, 2016
Recipe: Gingerbread Red Velvet Cake
When the perfume of gingerbread floats through the air, and you catch a first glimpse of gingerbread men and houses, you know that holiday season is here for real. Gingerbread, in some form, has been a European holiday staple since medieval days, when using prized spices meant that it was a very special time of year.
Dec 7, 2016
Recipe: Gingerbread Chocolate Chip Cookies
These lively gingerbread-spiced chocolate chip cookies are easy to make and even easier to eat. When it comes to texture, this is a classic chocolate chip cookie — crisp on the outside, tender on the inside — but tucked into that dough is something extra special. The bright taste of ginger packs a fun and surprising wallop. The warm winter spices add a festive note and a pinch of heat, while the chocolate chips offer familiar and delicious comfort and oozy goodness in every bite.
Dec 5, 2016
The 10 Cookbooks I Gave My Kids When They Left Home
My kids aren’t that young anymore. Two are in college and one is in her waning moments of high school. Now that my oldest two live off campus for the very first time and have their own full kitchens, it was time to start their cookbook library, so I bought them their first 10. Now, I realize that they don’t consult books often.
Dec 1, 2016