Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends serving raita with an Indian meal, or alongside chutneys with meat, chicken, and other traditional American fare.