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  • Recipe

    Streusel Coffee Cake

    If you’re a fan of New York-style crumb cake, you’re going to love this version, which is more streusel (shown here with Cocoa Cardamom Streusel) than cake. Too much of…

  • Recipe

    Shaved Fennel Salad with Oranges, Black Olives, and Pistachios

    With its sweet and salty flavors, this colorful salad makes a superb first course and would also work well as a side to a rich braise. A short soak in…

  • Recipe

    Apple Cider Donuts

    These donuts have a double shot of apple, thanks to a shredded apple cooked in cider until both are reduced into a thick purée. This step concentrates the flavors to…

  • Recipe

    Jerusalem Artichoke Fritters with Cranberries and Almonds

    Although preparing a fried first course can be nerve-racking at a dinner party, you just might want to throw caution to the wind for these little bits of crunchy bliss,…

  • Recipe

    Potato and Cheddar Latkes with Brown Sugar Applesauce

    Molten Cheddar oozes out of the centers of these crisp-on-the-outside, tender-on-the-inside latkes, making them more substantial. Don’t skip the step of squeezing out excess liquid from the potatoes (opt for…

  • Recipe


    The potato mixture for these ultra-crispy latkes looks loose, but it stays together and forms a golden crust when it hits the hot oil. This recipe can easily be multiplied…

  • Recipe

    Slow-Cooker Brisket with Pomegranate, Red Wine, and Caramelized Onions

    Pomegranate molasses and seeds add seasonal flair and a fresh, sweet-tart taste to this brisket, ideal for the Jewish holidays and other special occasions. Prepare this dish a day or…

  • Recipe

    Glazed Vanilla Bean Doughnuts

    Warm fried dough. Sweet vanilla bean glaze. Enough said.

  • Recipe


    These classic Italian mozzarella-studded fried rice balls are a tasty way to use up leftover risotto.

  • Menu

    A Small-Bites Hanukkah Party

    Nosh your way through two kinds of latkes plus savory toppers for the festival of lights.