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Course - Page 3 of 710

  • Pappardelle with Harissa
    Recipe

    Pappardelle with Rose Harissa, Black Olives, and Capers

    Pappare means “to gobble up,” in Italian, which is the destiny of this dish (particularly in Tara’s house, where her husband, Chris, makes it most Sunday nights). I like it…

  • Rice with Confit Tomatoes
    Recipe

    Baked Rice with Confit Tomatoes and Garlic

    This was my go-to side for a few months, working well with pretty much anything else on the table. There’s also enough going on, flavor-wise, for it to be lovely…

  • 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.

  • Chocolate Chip, Cranberry & Pecan Cookies
    Recipe

    Spiced Cranberry-Pecan Chocolate-Chip Cookies

    Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…

  • Oatmeal Spice Bars
    Recipe

    Glazed Oatmeal Spice Bars

    Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…