Layers of apples are strewn with a cinnamon-scented crumb mixture and then baked until sublimely tender. A perfect cake for Passover.
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.
Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.
For this chickpea and spinach salad, tender chickpeas are tossed in a dressing and served over a bed of spinach. A cooling yogurt topping crowns the salad.
Two kinds of chocolate come together in this pots de creme recipe. Milk and bittersweet chocolate fill these pots de creme and on top is whipped cream.
Salt crust chicken, the classic technique of encasing a chicken in a salt crust, seals in flavor and juices so the chicken is utterly moist and delicious.
Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.
Smooth, rich, and creamy, this Spanish custard is shot through with cinnamon, lemon, and nutmeg. The burnt sugar topping adds a bit of bittersweetness.
We think the asparagus are beautifully complemented by this warm-weather raspberry vinaigrette. If the spears are thick, peel the bottom third.
Elissa Atlman finds brotherhood and understanding in, of all places, The Ten Commandments, while making matzo meal sponge cake for Passover.
Dense, rich, and flourless, this cake is a favorite among the Portuguese. It takes its unforgettable taste from almonds, lemon zest, cinnamon, and vanilla.
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.
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