A sweet-tart side dish sensation. These carrots of any–or many–hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.
Whether your knack for cookie-decorating leans toward fancy schmancy or basic buttons on gingerbread people, you need a foolproof royal icing. Look no more.
Perhaps the easiest jelly doughnut recipe ever, this recipe doesn’t require you to fill the cloud of dough with jelly. Instead you simply spoon some on top. Bliss.
We offer the best Hanukkah recipes from the past and present by some of your favorite authors, such as Joan Nathan and Rozanne Gold, Ina Garten, and Arthur Schwartz.
A kissing cousin to the latke, this whopping plate-size potato cake ensures you’re not standing at the stove all night long turning out one wee pancake after another.
So long, store-bought applesauce. Tuck into your own fuss-free, artisanal applesauce that’s a little sweet, a little spicy, and as smooth or as chunky as you please.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb. Don’t expect the warm-from-the-oven loaf to last long.
Layers of apples are tossed in a baking dish, covered with a cinnamon-scented crumb mixture, then drizzled with orange juice. A perfect cake for Passover.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
A holiday cookie if we ever saw one, these buttery, nutty cookies have a simple yet satiating flavor revealed with the first bite.
These butter-and-cream-cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
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