Chutneys are wonderfully versatile. From cheese sandwiches to roast chicken, you will find many a creative use for this apple chutney. Ingredients ⅓ cup tamarind paste ¼ cup lukewarm water ¼ cup diced (½-inch) red onion ½ teaspoon coriander seeds ½ teaspoon fenugreek seeds ¼ teaspoon fennel seeds ¼ teaspoon whole black peppercorns 5 Granny […]

Potato latkes are key to the taste of Hanukkah. Starchy, crispy, and light, these latkes are sure to please your family. Ingredients 10 medium (about 4 pounds) Russet potatoes, scrubbed but not peeled 2 large onions 1 cup flour 2 tablespoons salt 54 grinds of fresh pepper (54 = “triple chai,” a lucky number), about […]

This Cantonese classic graced the table at every Jewish Christmas day supper I ever had as a child. It is a joy to eat to this day. Feeling nostalgic? Try some fresh pitted cherries. Want to add a bit of spice to the sauce? Add 1 teaspoon freshly grated ginger. And don’t forget the toasted […]

This Mexican Cinnamon Shortbread Cookie is based on Molly O’Neill’s adaptation of the recipe by Mexican food expert, Diana Kennedy. The technique is fascinating — the flour is toasted before cooking, and the cookie has a texture like no other. We’ve added a serious amount of Mexican canela, or cinnamon, and a coating of powdered […]

These mini biscotti are perfect with a cappuccino or espresso, and even better with Sambuca or Grappa as a finale to a grand meal. Ingredients 2 cups (250 grams) all-purpose flour 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 3 large eggs, plus 1 egg yolk 1 egg, plus 1 tablespoon […]

These sweet and tart biscotti are perfect for a cozy evening with a mug of tea. Dunk away! Ingredients 1⅔ cups (170 grams) walnuts ½ cup (115 grams) granulated sugar ½ cup (115 grams) brown sugar, light or dark 1 teaspoon (3 grams) baking powder ½ teaspoon (2 grams) baking soda 2½ cups ( 225 […]

This Vegetarian Egg Drop Soup is gussied up with fresh mushrooms, spinach, and tofu, making this protein-packed and kid-friendly soup a one-bowl vegetarian meal. Ingredients 9 cups low-sodium vegetable stock, divided 3 cups sliced shiitake mushrooms 2 teaspoons kosher salt ⅛ teaspoon freshly ground white pepper 1 (14-ounce) box firm tofu, drained, rinsed, cubed or […]

Crisp and delicate, florentine cookies are a lighter way to satisfy your sweet tooth. Ingredients 1 cup (200 grams) dark brown sugar, packed ¾ cup (235 grams) cane syrup ¼ cup water ½ teaspoon (1 gram) kosher salt 1¾ cups (215 grams) finely ground almonds ½ cup (70 grams) rice flour 2 teaspoons (5 grams) […]

There is something particularly satisfying about crème brûlée. The combination of a crispy, sugary top over a warm, creamy inside is magical. The maple syrup and maple sugar in this version makes a perfect fall treat. Ingredients 2 cups heavy cream ⅓ cup maple syrup 4 large egg yolks Pinch of salt 1½ tablespoons maple […]

These vegetables will be a bright and cheerful addition to your table, both visually and taste-wise. The dressing, made with honey and balsamic vinegar, offers a tangy sweetness that is a perfect side for many a meal. Ingredients 2 pounds parsnips, peeled, cut into 1-inch dice (about 4 cups) 1½ pounds Brussels sprouts, ends trimmed, […]

Johnisha’s fall-inspired recipe makes any holiday a truly extraordinary occasion. While making macaroons does take time, it’s worth every second. The delicious shell recipe is adapted from Kathryn Gordon’s “Les Petits Macarons: Colorful French Confections to Make at Home”. Ingredients Shells: 1¼ cups (165 grams) packed hazelnut meal ¾ cup (65 grams) packed confectioners’ sugar […]

In these blue cornmeal scones, just a touch of honey accentuates the natural sweetness of the corn kernels. Make these a year-round treat with frozen corn. Ingredients 1½ cups (191 grams) unbleached, all purpose flour ½ cup (71 grams) medium grind blue cornmeal (we like Bob’s Red Mill) 2 teaspoons baking powder ½ teaspoon baking […]

Mushroom stock is a necessity in the modern kitchen. The richly flavored broth adds a meaty savoriness, or umami, that appeals to vegetarians, vegans and meat-eaters alike. This recipe is neutral in flavor which makes it ideal for any cuisine, from Italy to China. This recipe may easily be halved or quartered. Freeze in small […]

Hamantaschen are traditional Ashkenazi cookies which commemorates Queen Esther’s foiling of Haman’s plot to kill the Jews of ancient Persia. Lore holds that these filled pastries are formed into a triangular shape in order to commemorate the shape of Haman’s hat or pocket. This cookie dough style recipe was inspired by Faye Levy’s International Jewish […]