The beans for this light and lemony first course will need to soak overnight.
This fresh new take on classic horseradish sauce makes a lot, but you're going to want extra. It's the perfect companion for both our Porcini-Rubbed Beef...
Author: Anna Stockwell
Author: Gil Marks
Raspberry jam gives these easy drop cookies an extra touch of festive color for the holidays, but feel free to use whatever flavor you love best.
Author: Donna Hay
Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.
Author: Paul Grimes
Author: Paul Grimes
Author: Jayne Cohen
These delicate jam-filled bar cookies are made with frozen dough that's grated into the pan, which gives them a very light and crumbly texture. If you...
Author: Michelle Polzine
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Suzanne Tracht
Author: Melissa Roberts
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Paul Grimes
Author: Maria Speck
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
This recipe is a showstopping and grown-up version of everyone's favorite party snack-the 7-layer dip.
Author: Claire Saffitz
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash...
Author: Liz Alpern
Author: Noah Bernamoff
Author: Melissa Roberts
Author: Jayne Cohen
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Mark Russ Federman
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively...
Author: Todd Aarons
Author: Melissa Roberts
Author: Paul Grimes
Sweet roasted beets, nutty toasted hazlenuts, and rich and creamy goat cheese are combined in this vegetarian play on pâté: An earthy-yet-light spread...
Author: Katherine Sacks
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Author: Paula Shoyer
Author: Adam Rapoport
Author: Paul Grimes
Author: Suzanne Tracht
Author: Tony Litwinko