Rosh Hashanah

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

These rich and tender matzo balls are cooked in homemade chicken stock that’s perfumed with parsnips, turnips, dill, and star anise.

If grandma won’t reveal her secrets, let this classic noodle kugel recipe be your guide.

Baking salmon in a low oven keeps the fillets moist and tender for an elegant meal that’s virtually guaranteed to become a staple in your repertoire.

This classic apple pie recipe makes the perfect holiday dessert with a flaky, buttery crust and a tender, perfectly cooked fruit filling.

For this fall dessert, you’ll give your apple cake a luscious drizzle of toffee sauce.

This beet-tahini dip starts off sweet, then gets a little spicy.

This Swiss chard–based dip is not only visually stunning but also has the perfect balance of earthy, sweet, and acidic flavor.

This spicy Hunan steamed fish recipe can be made with either carp or salmon.

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

Rich, hearty black-eyed peas simmered in coconut milk get a boost of spice from habanero pepper and curry powder.

A popular sweet in Turkey, candied pumpkin requires few ingredients and a little time.

This whole roasted fish recipe is the perfect place to put the trinity of sumac, lime, and yogurt to work.

It’s nothing fancy or complicated, simply a jumbo Brie wheel topped with sautéed apples and honey and wrapped in butter-brushed phyllo. But when baked, the combination of textures matched with apple and honey flavors fused with gooey Brie never fails to please a crowd.

This is a great last-minute dinner.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.