Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.
For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.
Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.
These butter-and-cream-cheese pastries are filled with cinnamon-sugared nuts, a slick of jam, currants, and a handful of chopped chocolate.
Enjoy for an afternoon treat or more special occasions, this sour cream coffee cake is rich and moist with a sweet cinnamon streusel drizzled on top.
Rich, dark, fudgy, and, yes, sinful, these brownies are studded with chopped pecans and are perfect for Passover, as they don’t use and leavening.
For this Jewish recipe, strips of chicken skin and chopped onion are sauteed in a skillet until the skin is crispy and the onion is dark and meltingly sweet.
Sufganiyot comes from the Greek “sufgan”, meaning puffed and fried. Made by bakers in Jerusalem for Hanukkah, you can enjoy these jelly doughnuts at home.
Put this stuffed veal shoulder at the center of your Passover meal. The stuffing is made with matzah meal and loaded with Granny Smith apples and mushrooms.
This rich and bright combination of artichokes and oranges is one of the most delightful in the North African Jewish repertoire.
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