For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.
Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.
Split pea soup is gussied up with bits of smoky ham hocks for a hearty winter meal. The pea soup can be thick or thin. We’re of the thick pea soup camp.
Here are six recipes from chefs and cookbooks authors that help put a sophisticated spin on your Hanukkah meals.
Braised short ribs from Mario Batali’s restaurant Babbo. One of David’s favorite recipes. One taste and you’ll understand why.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Eggs Benedict is a stalwart classic of brunch menus. This version of the dish adds sliced, rich avocado for variety. Try steamed crab or lobster under the eggs for something different.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
This popular Burmese chicken coconut soup features noodles doused in a mild curry sauce with a consistency that’s somewhere between soup and gravy. Delish.
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
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