Nora Ephron Recipes: 14 Butter-Loaded Comforts From the Writer Who Said Butter Was Her Religion

Nora Ephron Recipes start with a bowl of hot mashed potatoes and a cold pat of butter melting on top. The writer behind When Harry Met Sally, Sleepless in Seattle, You’ve Got Mail and Julie and Julia told NPR in a 2009 interview that you can never have too much butter, and that if she had a religion, that was it. She also said she learned to cook from Julia Child’s cookbook. Her 1983 novel is threaded with real recipes, from key lime pie to lima beans with pears and a sharp mustard vinaigrette, and she once shared a crab dip she made for Thanksgiving. That generous, slightly too much food spirit is exactly what a cold November kitchen needs. Here are the dishes she wrote about, plus a few cozy comforts that match her style, from latkes to a tall slice of cheesecake..

Nora Ephron Recipes: Buttery Mashed Potatoes for a Blue Day

“Nothing like mashed potatoes when you’re feeling blue,” Nora Ephron wrote in her 1983 novel, a book full of recipes. Her idea of comfort was simple: hot, fluffy potatoes and a cold pat of butter melting into every forkful. No dish sums up Nora Ephron recipes better. Warm the milk and butter before you mix so the potatoes stay hot and light, and never use a blender or they turn gluey. For more ways to make them, see these creamy mashed potato recipes..

You will need: 3 lb russet or gold potatoes peeled and cut in chunks, 1 tbsp salt, 1/2 cup butter plus cold pats for serving, 3/4 cup warm full-fat milk or half-and-half, pepper

How to make it: 1. Cover potatoes with cold salted water and boil. 2. Simmer 15 to 20 minutes until very tender, drain and steam dry 2 minutes. 3. Mash or rice, then stir in the warm butter and milk. 4. Season and top each bowl with a cold pat of butter.

Holiday Beef Brisket With Onion Gravy

Brisket is one of the dishes collected among her favorite recipes, and it is the slow, generous holiday main that fills a kitchen with a wonderful smell all afternoon. Onions melt into a rich, sweet gravy while the beef turns fork tender. Like many Nora Ephron recipes, it tastes even better the next day. Chill the cooked brisket overnight, slice it cold against the grain, then warm it in the gravy. More ideas live in these oven and slow cooker brisket recipes.

You will need: 1 beef brisket (4 to 5 lb), salt and pepper, 2 tbsp oil, 4 large onions sliced, 4 garlic cloves, 2 tbsp tomato paste, 2 cups beef broth, 2 tbsp brown sugar, 1 tbsp cider vinegar, 2 bay leaves

How to make it: 1. Season and brown the brisket in oil, then set aside. 2. Cook onions until golden, add garlic and tomato paste. 3. Stir in broth, sugar, vinegar and bay. 4. Return the brisket fat side up, cover and bake at 325°F for 3 1/2 to 4 hours. 5. Rest and slice against the grain.

Nora Ephron Recipes: Frozen Key Lime Pie

Key lime pie is one of the recipes tucked into her novel, and a frozen version makes the perfect make-ahead holiday dessert. A buttery graham crust holds a tart, creamy lime filling that tastes like sunshine in the middle of winter. It is one of those Nora Ephron recipes you can make two days ahead and forget about. Bake the filling briefly so the eggs cook, then freeze it for a cool, sliceable texture. Love tangy bakes? Try these lemon, orange and lime desserts.

You will need: 1 1/2 cups graham crumbs, 6 tbsp melted butter, 1/4 cup sugar, 1 can (14 oz) sweetened condensed milk, 4 egg yolks, 1/2 cup key lime juice, 1 tbsp lime zest, whipped cream

How to make it: 1. Press crumbs, butter and sugar into a 9-inch pie plate and bake at 350°F for 10 minutes. 2. Whisk condensed milk, yolks, juice and zest. 3. Pour in and bake 15 minutes until just set. 4. Cool, then freeze at least 4 hours. 5. Soften 10 minutes and top with whipped cream.

Green Salad With a Strong Mustard Vinaigrette

Her novel includes a strong mustard vinaigrette, the bright, sharp dressing you need next to a rich holiday plate. Toss it over tender greens, sliced mushrooms and a little red pepper and the entire table perks up. This is one of the quickest Nora Ephron recipes, and the dressing keeps in a jar all week. Whisk the mustard and vinegar first, then add the oil slowly so it turns thick and creamy. For more bowls to pair with it, see these classic American salads.

You will need: 2 tbsp Dijon mustard, 3 tbsp cider vinegar, 1 small shallot minced, 1/2 tsp salt, 1/4 tsp pepper, 1/2 cup olive oil, 8 cups mixed greens, 1 cup sliced mushrooms, 1/2 red pepper in strips

How to make it: 1. Whisk mustard, vinegar, shallot, salt and pepper. 2. Slowly whisk in the oil until thick. 3. Taste and adjust. 4. Toss with greens, mushrooms and pepper just before serving.

Nora Ephron Recipes: Warm Crab Dip for Thanksgiving

Nora Ephron shared a crab dip she made for Thanksgiving, and it is just the starter that keeps everyone happy while the turkey finishes. Creamy, warm and full of sweet crab, it disappears fast once the toasts come out. Of all the Nora Ephron recipes here, this is the easiest party win. Fold the crab in gently at the end so the lumps stay big, and bake it in a shallow dish so it heats evenly. Crab fans will also love these Maryland crab cakes.

You will need: 8 oz cream cheese softened, 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tsp seafood seasoning, 1 cup shredded cheddar (divided), 8 oz lump crabmeat, 2 green onions sliced, toasted baguette

How to make it: 1. Heat the oven to 375°F. 2. Beat cream cheese, sour cream, mayonnaise, lemon and seasoning. 3. Stir in half the cheddar and the onions, then fold in the crab. 4. Spread in a shallow dish, top with cheese and bake 20 to 25 minutes until bubbling.

Classic Bowl of Red Chili

A Hollywood-style bowl of chili is among the favorite recipes gathered in tributes to her, and it is the cozy, crowd-feeding pot that matches her slightly too much food rule. This classic red version is thick, beefy and warm with chili powder and cumin. Make a big pot and set out toppings so everyone builds a bowl. Toast the spices for a minute before adding liquid to wake up the flavor. Want a second pot? Try these chili recipes worth a second bowl.

You will need: 2 lb ground beef, 1 onion chopped, 3 garlic cloves, 3 tbsp chili powder, 2 tsp cumin, 1 tsp oregano, 1 can (28 oz) crushed tomatoes, 2 cups beef broth, 2 cans (15 oz) kidney beans drained, salt, sour cream and cheddar

How to make it: 1. Brown the beef and drain the fat. 2. Add onion and garlic and cook until soft. 3. Toast the spices 1 minute. 4. Add tomatoes and broth and simmer 1 hour. 5. Add beans, simmer 20 minutes and season.

Nora Ephron Recipes: Sour Cream Peach Pie

Sour cream peach pie is one of the sweet surprises in her novel, and it is just as good in winter with frozen peaches. The filling bakes into a soft, tangy custard around the fruit, under a crumbly brown sugar topping. It is one of the Nora Ephron recipes that brings summer to the holiday table. Thaw and drain frozen peaches well so the custard sets. Serve it slightly warm. For more fruit desserts that feed a crowd, see these easy dump cake recipes.

You will need: 1 unbaked 9-inch pie crust, 4 cups sliced peaches, 1 cup sour cream, 2 egg yolks, 3/4 cup sugar, 2 tbsp flour, 1/2 tsp vanilla. Topping: 1/3 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, 1/2 tsp cinnamon

How to make it: 1. Heat the oven to 425°F and arrange peaches in the crust. 2. Whisk sour cream, yolks, sugar, flour and vanilla and pour over. 3. Bake 15 minutes, then 25 minutes at 350°F. 4. Scatter the rubbed topping over and bake 15 to 20 minutes more.

Crispy Potato Latkes for Hanukkah

Crispy potato latkes bring everyone to the stove, and they fit right into a list built on butter, comfort and generous plates. Grated potato and onion fry up golden and lacy at the edges and tender inside. Serve them hot with applesauce and sour cream. Squeeze the grated potatoes hard in a towel to remove the water, the real secret to crisp latkes. Keep finished ones warm in a low oven. For more, see these Hanukkah latke recipes.

You will need: 2 lb russet potatoes peeled, 1 onion, 2 eggs, 1/4 cup flour or matzo meal, 1 tsp salt, 1/2 tsp pepper, oil for frying, applesauce and sour cream

How to make it: 1. Grate potatoes and onion and squeeze dry in a towel. 2. Mix with eggs, flour, salt and pepper. 3. Heat 1/4 inch of oil over medium high. 4. Fry 1/4 cup mounds 3 to 4 minutes per side. 5. Drain on a rack and serve hot.

Baked Lima Beans With Pears and Molasses

Lima beans baked with pears and molasses sounds unusual, but it is one of the most talked about Nora Ephron recipes because it is such a lovely surprise. The beans turn creamy, the pears go soft and jammy, and the molasses gives the pot a deep, sweet glaze. It is a perfect side for brisket or holiday ham. Simmer the soaked limas until just tender before baking so they hold their shape. Love a slow bean pot? Try these old-fashioned bean soups.

You will need: 1 lb dried large lima beans soaked overnight, 3 firm pears peeled and sliced, 1/2 cup molasses, 1/4 cup brown sugar, 1/4 cup butter melted, 1 tsp salt, 1 cup bean cooking liquid

How to make it: 1. Simmer the beans 30 to 40 minutes until just tender, saving 1 cup liquid. 2. Heat the oven to 300°F. 3. Layer beans and pears in a buttered dish. 4. Mix molasses, sugar, butter, salt and liquid and pour over. 5. Cover and bake 2 1/2 to 3 hours.

Tomato Bruschetta, Julie and Julia Style

A plate of bruschetta has a starring moment in Julie and Julia, the 2009 film she wrote and directed, and it is easy to see why. Ripe tomatoes, garlic, basil and olive oil piled on crisp toast is fresh and gone in minutes, and a little crumbled feta makes it even better. Salt the chopped tomatoes and let them drain 15 minutes so the toast stays crisp. Top right before serving. For more easy starters, see these gourmet party bites.

You will need: 1 baguette sliced, 3 tbsp olive oil plus more for brushing, 4 ripe tomatoes diced, 1/2 tsp salt, 1 garlic clove minced plus 1 cut clove, 1/4 cup basil, 1/4 cup crumbled feta (optional)

How to make it: 1. Salt the tomatoes and drain 15 minutes. 2. Brush bread with oil and toast at 400°F for 8 to 10 minutes. 3. Rub warm toasts with the cut garlic. 4. Toss tomatoes with oil, garlic and basil and spoon on just before serving.

Nora Ephron Recipes: Roast Chicken With Mushrooms and Cream

Ephron told NPR that she cooked from Julia Child’s cookbook, and a golden roast chicken in a creamy mushroom sauce is the kind of French home cooking she meant. This version builds the sauce from chicken broth, cream and a squeeze of lemon. It is rich, simple and makes a house smell wonderful. Nora Ephron recipes are all about butter, and this one uses plenty. Rest the bird 15 minutes before carving. For more French comfort, see these Julia Child weeknight recipes.

You will need: 1 chicken (4 lb), 4 tbsp softened butter (divided), salt and pepper, 1 lb mushrooms sliced, 1 shallot minced, 1 cup chicken broth, 3/4 cup cream, 1 tsp lemon juice, parsley

How to make it: 1. Rub the chicken with 2 tbsp butter, season and roast at 425°F about 1 hour 10 minutes to 165°F. 2. Rest. 3. Brown mushrooms and shallot in the rest of the butter. 4. Add broth and pan juices and reduce by half, then add cream and simmer until thick. 5. Add lemon and parsley and spoon over.

Creamy Cheesecake for a You’ve Got Mail Night

A tall, creamy cheesecake is the classic dessert of New York, the city where You’ve Got Mail takes place, and it feels holiday special without much fuss. This one is dense, tangy and smooth, with a buttery crust and a light toasty top, finished with a few cinnamon sticks for a cozy look. It can be made two days ahead. Mix on low speed so it bakes smooth, then cool it slowly in the oven. Pumpkin lovers should try this marbled pumpkin cheesecake too.

You will need: 1 3/4 cups graham crumbs, 6 tbsp melted butter, 2 tbsp sugar, 32 oz cream cheese at room temperature, 1 1/4 cups sugar, 1 cup sour cream, 2 tsp vanilla, 1 tbsp lemon juice, 4 eggs, ground cinnamon

How to make it: 1. Press crumbs, butter and sugar into a 9-inch springform and bake at 350°F for 10 minutes. 2. Beat cream cheese and sugar on low, then add sour cream, vanilla and lemon. 3. Add eggs one at a time. 4. Bake at 325°F for 60 to 70 minutes. 5. Cool in the oven 1 hour, chill overnight and dust with cinnamon.

Silky Chocolate Cream Pie

Chocolate cream pie is the diner classic that never goes out of style, and it fits her generous way of cooking perfectly. A crisp crust holds a silky homemade chocolate pudding under a tall cloud of whipped cream. It is not from her novel, but it is the dessert everyone swears they will skip and then asks for seconds. Press plastic wrap right on the warm filling so no skin forms, and chill at least four hours. Love creamy chocolate? See these chocolate mousse holiday desserts.

You will need: 1 baked 9-inch pie crust, 2/3 cup sugar, 1/4 cup cornstarch, 1/4 tsp salt, 3 cups full-fat milk, 4 egg yolks, 4 oz bittersweet chocolate chopped, 2 tbsp butter, 1 tsp vanilla, 1 1/2 cups heavy cream whipped

How to make it: 1. Whisk sugar, cornstarch and salt, then whisk in milk and yolks. 2. Cook, stirring, until thick and bubbling 1 minute. 3. Stir in chocolate, butter and vanilla. 4. Pour into the crust, cover the surface and chill 4 hours. 5. Top with whipped cream.

Nora Ephron Recipes: Brown Butter Pecan Pie

Pecan pie is a holiday must, and browning the butter first makes it taste like it came from a cook who called butter a religion. The browned butter gives the gooey filling a nutty, toasty depth that plain pecan pie never has, a fitting finish for these Nora Ephron recipes. Pull the butter off the heat as soon as it smells nutty and turns amber, and let the pie cool fully before slicing. More nutty bakes live in these grandma pecan desserts.

You will need: 1 unbaked 9-inch pie crust, 1/2 cup butter, 1 cup brown sugar, 3/4 cup light corn syrup, 3 eggs, 2 tsp vanilla, 1/2 tsp salt, 2 cups pecan halves

How to make it: 1. Brown the butter until amber and cool 10 minutes. 2. Whisk in sugar, syrup, eggs, vanilla and salt. 3. Spread pecans in the crust and pour the filling over. 4. Bake at 350°F for 50 to 55 minutes until barely jiggly. 5. Cool 3 hours before slicing.