Recipes
49 - 60 of 572 Results
49 - 60 of 572
Recipes
  • Thai Tacos

    So many flavor options, and they are all delicious! Corn or flour tortillas? Green or red curry paste? Red or green cabbage? Yum!

  • Shrimp Tacos with Corn Slaw

    Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.

  • Parisian Roast Chicken

    This universally beloved dish makes a wonderful, casually elegant focus for a meal to share with friends and family. And, as much as we love to cook for others, it is always lovely to have leftovers to eat cold with mustard the next day.

  • Cranberry Champagne Cake

    A Champagne scented cake is filled with tart cranberry curd and layered with Champagne butter cream, plus a topping of sparkling sugared cranberries for a dazzling cake that’s sure to take center stage at your holiday table.

  • Baked Clams

    Ring in the New Year with this easy and delicious recipe for baked clams! We love to have a seafood feast with friends and family on New Years Eve and these baked clams make for the perfect appetizer! Have a friend or family member help in the kitchen and you’ll make this easy appetizer even quicker—one cleans and opens clams while the other works on the filling!

  • Cranberry Crumb Coffee Cake

    This tender, moist coffee cake, featuring tart cranberries, brown sugar streusel and a sweet vanilla glaze makes for a wonderful holiday brunch treat.

  • Sufganiyot (Chanukah Jelly Doughnuts)

    These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.

  • Sephardic Moroccan Cornish Hens with Olives and Apricots

    A Cornish hen, or Rock Cornish hen is simply a broiler-fryer chicken that weighs between one and two pounds. When split, in ensures each diner gets both white and dark meat, and makes a lovely presentation.

  • Wine and Tomato Braised Brisket with Spicy Red Onion Jam

    The brisket can be made well in advance and frozen -- or make it the day you serve it to perfume the house with a heady savory aroma

  • Blue Potato-Two Potato Latkes

    The addition of purple potatoes gives these classic lattes a beautiful burst of color.

  • Apricot Rugelach

    The dough for this traditional Jewish cookie or pastry (it fits the bill as both) is rich and soft and must be made a day ahead and refrigerated before rolling out. We’ve filled these with apricot jam—but seedless raspberry, peach, strawberry and currant jellies are also wonderful. Rugelach freezes well and thaws quickly, which means it is well worth keeping on hand. But be warned: it is best to hide them in the back of the freezer, lest they disappear.

  • Lemon Dry Brined Turkey with Sage

    Nearly every bit of advice out there for roasting a turkey recommends brining the bird overnight to ensure that it is moist and tender. One of my favorite alternatives to having a giant ziplock bag of salty water in the fridge is the dry brine! An easy sprinkle of salt over the turkey is all you need for moist and tender meat. As an added bonus there’s not the struggle with the lifting the bird out of a giant bag of water. The resulting roasted turkey also has a super crispy crackling skin! I’ve add a touch of lemon zest to the salt brine to give it a little dimension. Overnight time is recommended for a wet brine (you don’t want to overbrine it) but with a dry brine, 2 or 3 days is perfectly fine and in fact, the longer you dry brine, the crisper the skin.