If you go weak in the knees at the crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
Shame we didn’t have these little lovelies on our plates when we were being admonished by our parents to “Eat your veggies!”
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
Babkalicious! Best babka ever! Holy Cow! Holy Babka! Those are just some of the responses we’re hearing ’bout this indulgent loaf of buttery, chocolatey, Jewishy goodness.
“Transcendent” is how the author describes these rugelach. We’d like to add “flaky,” “tender,” and “perfect” to the list of apt adjectives.
Turns out an old brandade can learn new tricks. Here smoked sable stands in for salt cod, bringing a smoky richness to the garlicky potato purée–to great effect.
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