Author: Paul Grimes
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Author: Selma Brown Morrow
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Noah Bernamoff
Author: Jayne Cohen
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 for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Selma Brown Morrow
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 that's great for dipping with crudité or spreading...
Author: Katherine Sacks
Author: Ted Allen
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
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 instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Paul Grimes
Author: Joan Nathan
Author: Selma Brown Morrow
These tasty treats were inspired by steakhouse flavors. For those who observe the kosher prohibition against serving meat and dairy together, they're delicious on their own. If you don't keep kosher, try...
Author: Andrew Friedman
Author: Paul Grimes
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Andrew Friedman
Author: Tony Litwinko
Author: Andrew Friedman
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: Selma Brown Morrow
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
Author: Jayne Cohen
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Author: Selma Brown Morrow
Author: Jayne Cohen
Author: Adam Rapoport
Author: Claudia Roden
Author: Rose Levy Beranbaum
Author: Jayne Cohen
Author: Alison Roman
Author: Joan Nathan