Author: Jayne Cohen
Author: Melissa Roberts
Author: Maria Speck
Author: Jayne Cohen
Author: Joan Nathan
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
Author: Paula Shoyer
Author: Joyne Cohen
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
Author: Paul Grimes
Author: Suzanne Tracht
Author: Paula Shoyer
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately,...
Author: Yotam Ottolenghi
Author: Jayne Cohen
Author: Selma Brown Morrow
Author: Selma Brown Morrow
Author: Melissa Roberts
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Melissa Roberts
Author: Claudia Roden
Author: Andrew Friedman
Author: Suzanne Tracht
Author: Selma Brown Morrow
Author: Jayne Cohen
Author: Jayne Cohen
Author: Selma Brown Morrow
Author: Jayne Cohen
Author: Rose Levy Beranbaum
These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe,...
Author: Lexi
Author: Tony Litwinko
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Paula Shoyer
Author: Jamie Geller
Author: Selma Brown Morrow
Author: Adam Rapoport
Author: Alison Roman