Rosh Hashanah

For those of you who thought you couldn't ever have a bowl of traditional matzo ball soup again, this recipe is for you.

A sweet-tart side dish sensation. These carrots of any--or many--hues take a turn for the better when braised in olive oil with a pinch of saffron and a splash of vinegar.

We have a confession. This baklava is not the classic Greek ideal. Not at all. But that doesn't seem to be stopping it from disappearing.

An impressive and enticing use for healthy roots and tubers that, thankfully, doesn't taste virtuous at all. In fact, it actually feels quite indulgent.

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.

Shallots take on a dulcet, docile personality when slowly coaxed to a caramelized brown. Easy to make. And easygoing by way of going well with just about anything.

Our definition of what the perfect apple crumble recipe ought to be—sweet, spicy, crunchy, tender, and lovely as can be.

Not too sweet and not too dense, this honeyed pistachio pound cake is just right—and just large enough to share.

This lovely melding of cheese course and last course becomes even lovelier with a generous pour of port.

These sweetly savory scones take the traditional sweet and savory intermingling of apple pie and Cheddar and make it portable and pastry perfect.

Japanese grilling at its sweetest--and simplest, with just a quick turn over the coals and a happy little sauce of soy, sake, honey, and ginger for dipping and drizzling.

Fresh figs alone, while stunning if savored by you alone in the kitchen, isn't exactly what you want to serve guests. Here's what you do want to offer them.

Far Breton is a custardy cake similar to a clafouti gilded with rum-soaked prunes and a specialty of Brittany, France. And you know any dessert lovely enough for the French is gonna be something really quite special.

This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.

An easier yet no less elegant riff on the classic chicken Marbella. Ideal for the Jewish high holidays yet ecumenical enough for Sunday suppers everywhere.

A tisane is essentially an infusion of herbs, flowers, or leaves, much like herbal tea. Here, take a sip of soothing rosemary and sweet, sweet honey and tell us it's not like an instant spa treatment.

"Comes together in no time." "Immensely delicious." "A keeper." That's what folks are saying about this ridiculously easy yet elegant appetizer (or, who are we kidding, simple summer supper).

Like baklava, these exquisite pastries are a communion of phyllo, nuts, and honey. Unlike baklava, they're a cinch to make.

Truth in advertising. That's what these rustic black pepper spuds from chef Christina Tosi delivers. And simple as can be to make, with lotsa black pepper and a stealth ingredient.

If you took a look at this stunning tart and thought, “I can’t possibly do that!” think again. We suspect you can.