Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
The cod, once poached in olive oil, is supple and utterly delicious. It sits on a bed of roasted tomatoes and broccoli rabe, which adds acid to the dish.
- Quick Glance
This salad mixes sweet tangerines, licorice-y fennel, peppery lettuce, almonds, green olives, and a salt cheese to make a great starter. A winning recipe.
- Quick Glance
In this Spanish stew, veal breast is seared then slowly braised in a brew filled with tomatoes, brandy, wine, cinnamon, cayenne pepper, and a bit of chocolate.
Studded with walnuts and dried currants, these rolls were traditionally made in Greece with a quick rising dough to be eaten just after sundown.
A variation of the traditional orange and radish Moroccan salad, the sweet and biting flavors contrast perfectly. Serve this refreshing salad on the side.
Dried figs and apricots come together in a vanilla-bean-and-cinnamon white wine syrup.To dress it up, serve it with whipped cream and toasted almonds on top.
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.
Two-stage cooking makes this Italian style chicken crispy with less fat. Easy to make, the chicken is first sauteed and later the skin is crisped.