Passover

A handful of ingredients and one pot is all you need for this juicy, crisp-skinned roast chicken with shallots, garlic, and lemon.

Behold, an exquisitely simple, sophisticated soup with a subtle celery root flavor that’s certain to make you swoon.

This is not the sweet, gooey tzimmes of your childhood. Nope. So don’t be surprised when that old familiar flavor pales in comparison.

A rich walnut torte, that happens to be gluten-free and full of chocolate and coffee flavor, is a perfect dessert for sharing. Especially when covered with rich ganache.

Not all briskets need a tomato braise, as this gorgeous sherry-infused recipe shows. Caramelized onions add an ultra rich flavor, too.

Dense and rich, this gluten-free cake is a fave among the Portuguese, and anyone who’s ever tried it. Its unforgettable taste comes from almonds, lemon, cinnamon, and vanilla.

St. Germain, sparkling wine, and soda water. Lightly effervescent, slightly inebriating, and thoroughly enjoyable.

Like a chorus line of Rockettes, tender slices of brisket lean on each other in perfect symmetry and perfect doneness. Here’s how to replicate this performance at home.

Sweet and tangy and fall-apart tender. That’s what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.

Gala Apples. Walnuts. Parmesan. And mixed baby greens. It seems like a recipe for autumnal perfection, yes?

Luxury is two kinds of chocolate. One is a soft, cool custard; the other is dark, warm, and smooth. Rich and creamy, they’re exquisite.

If you’re looking for a stunning last course that’s spectacular and makes quite a statement, this pavlova is just the thing. Here’s how to make it.

Drag out your waffle iron and reacquaint yourself with it—then devour some of the most delectable hash browns you’ve ever had. Get ready for a diner-worthy dinner at home.

Chickpeas as you’ve never experienced them. Just stir together a citrus and yogurt dressing and toss with chickpeas and spinach. Quick, easy, hearty, and ideal for summer.

One of the Silver Palate’s most cherished recipes, this has been a mainstay in the dinner rotation of home cooks for decades. Perhaps it’s time you give it a try.

This recipe for dandelion greens sauteed in duck fat is a definite Weeknight Winner™ around LC. Use any sturdy greens if you’re not a dandelion dandy.

Burnished skin. Juicy meat. An insanely come-hither aroma that pervades the house. All this can be yours for supper. And it’s so simple to toss it together.

A French classic that’s crisp and crunchy on the outside, dense and chewy on the inside, and flourless through and through.

After grilling up these lovely little lamb lollies, we finally understand why so many folks use “lamb chop” as a term of endearment.

Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.