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Tony Rosenfeld

A former editor at Fine Cooking, Tony Rosenfeld is chef and co-owner of b.good, a Boston-based restaurant chain. He’s the author of 150 Things to Make with Roast Chicken and answers cooking questions at cookangel.com.

  • Orange Olive Oil Cake
    Recipe

    Orange, Olive Oil, and Rosemary Cake

    A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…

  • Challah Toasts with Smoked Salmon
    Recipe

    Challah Toasts with Dill Cheese, Fennel, and Smoked Salmon

    These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…

  • Braised Brisket
    Recipe

    Red-Wine Braised Brisket with Pearl Onions and Star Anise

    The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so…

  • Honey-Glazed Rainbow Carrots
    Recipe

    Honey-Glazed Rainbow Carrots with Cinnamon and Cumin

    Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint…

  • Potato Latkes
    Recipe

    Nana’s Classic Latkes

    My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…

  • Recipe

    Salad of Frisée, Fuji Apple, and Marinated Beets

    The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.

  • cider doughnuts
    Magazine

    Sweet and Savory Ways to Cook with Cider

    It's not just for sipping: Autumn’s sweet apple drink lends depth and complexity to rich roasts and braises, and heavenly doughnuts.

  • cider-glazed pork loin
    Recipe

    Cider-Sage Pork Loin with Potatoes and Apples

    Cider in a brine for pork loin imparts nuance and sweetness. Here, the cider does double duty, also starring in a pan sauce that gets drizzled on the finished dish.

  • Spanish Clams with Chorizo and Cider
    Recipe

    Spanish Clams with White Beans and Chorizo in Cider Broth

    The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced…

  • roasted root vegetables
    Recipe

    Roasted Roots with Cider Glaze

    Root veggies—especially heavy hitters like turnips, rutabaga, and parsnips—can always use a little extra love to get the family to buy in. A quick cider glaze is just the thing.…