A ceramic bowl filled with za'atar cacio e pepe and topped with fresh marjoram leaves.
Jonathan Lovekin
1 of 8

Za’atar Cacio e Pepe

This za'atar cacio e pepe ingeniously gives Rome's classic creamy Parmesan and black pepper pasta middle Eastern flair with the addition of za'atar seasoning.
A white bowl filled with sweet and sour brussels sprouts with chestnuts and a serving spoon resting inside.
Jonathan Lovekin
2 of 8

Sweet and Sour Brussels Sprouts with Chestnuts

These sweet and sour Brussels sprouts with chestnuts combine rich, earthy, complex flavors with ease of preparation.
A baking sheet lined with parchment with 18 walnut rugelach cookies covered with brown sugar ready for the oven.
Peden + Munk
3 of 8

Walnut Rugelach

These walnut rugelach, from Ottolenghi, are made with cream cheese dough and filled with a mixture of walnuts, sugar, cinnamon, and the secret ingredient: quince paste. Sprinkled on top is turbinado sugar.
a bowl of Ottolenghi's hummus with lamb on a blue background
4 of 8

Hummus with Lamb

: RecipetineatsTake plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
A round dish filled with spicy mushroom lasagna and a serving on a plate beside it.
Jonathan Lovekin
5 of 8

Spicy Mushroom Lasagna

This spicy mushroom lasagna combines layers of mushrooms, creamy sauce, and tender pasta in spectacular fashion.
A white baking dish filled with zucchini strata
Jonathan Lovekin
6 of 8

Zucchini Strata

This zucchini strata with ciabatta and basil is a wonderful brunch, lunch, or light vegetarian dinner.
A Louise cake with plum and coconut on a white cake stand with a shower of powdered sugar
7 of 8

Louise Cake with Plum and Coconut

: DrizzleandDipA traditional Louise cake is more of a slice with less meringue, but Yotam and Helen have made a showstopper with the amount of meringue they piled onto the cake.
A slice of apple-olive oil cake with maple frosting
8 of 8

Apple and Olive Oil Cake with Maple Icing

: Julia GartlandThe olive oil gives this cake extra depth and intensity. Somewhat less festive (and less calorie laden), this is still very satisfying without the without the maple icing. Just dust lightly with confectioners’ sugar.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

Hungry For More?

12+ Best Thanksgiving Pie Recipes

What’s a Thanksgiving table without pie? Our thoughts exactly. So here’s our list of some of the best pie recipes we’ve got, whether you prefer apple, pecan, pumpkin, or something completely different.

Leave a comment

Your email address will not be published. Required fields are marked *