Jessamyns Sephardic Challah
Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath...
Homemade Bagels
The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mothe...
Banana Chocolate Cake with Peanut Caramel Sauce
Sour cream, cocoa powder, and melted butter take this from breakfast banana bread to a decadent dess...
Chicken Soup with Rosemary Matzo Balls
At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with se...
Lobster Bisque
Lobster shells from the tail, claws, knuckles, and legs are full of flavor and, when very gently sim...
Spaghettini with Warm Bacon Mushroom Vinaigrette
This wonderfully versatile dish that Tim Cushman at Covina in Manhattan pairs with a juicy Sicilian ...
Spaghetti Frittata
Almost any leftover spaghetti will work for this fast recipe, lending its own character to the final...
Aged Gouda Fondue with Caraway Croutons
"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara L...
Radish Tartines with Green Butter
These radish and turnip-topped tartines are a great way to use up radishes and turnips with their gr...
Wedge Salad with Tahini Green Goddess Dressing
The incredibly crunchy and refreshing iceberg wedge salad is served with a satisfying tahini green g...
Pomegranate Salsa with Pistachios
This fresh pomegranate salsa combines charred onion and peppers, fresh herbs, and a tart sherry vine...