Category: Recipes

Roasted Leg of Lamb With Tomatoes, Onions, and Cinnamon

Succulent, juicy lamb meat is always served well-done in the Mediterranean region. This type of roast—once synonymous with Easter, weddings, and important feasts—is now often enjoyed at weekly family gatherings. A symbol of hospitality for millennia, this is an excellent celebratory dish that your guests will appreciate. Many chain grocery stores offer leg of lamb,…


An Irresistible Snack for Passover and Beyond

This festive morsel is truly addicting. I witnessed its power in my own kitchen with my husband nearby all day long, looking to sneak small handfuls. Then I took it to friends who finished their portions so quickly I couldn’t believe it. It was then that I realized the appeal of this delicious snack. While…


Have Your Mousse Cake and Eat It, Too

The name of this dessert is potentially misleading. It’s not exactly a cake, nor is it a bowl of fluffy mousse. But imagine the two concepts combined in a sublime chocolate confection that literally melts in your mouth. It’s flourless, too, which is wonderful for gluten-free diets, Passover, and frankly, for those chocolate fanatics who…


Hot Honey Butter Smashed Potatoes Hit All the Right Notes

I could probably make smashed potatoes several times a week and never get bored of them. Tiny, parboiled potatoes that are crushed into a smattering of crispy deliciousness? Sign me up. I am an artist and smashed potatoes are my preferred medium. This hot honey variation, in a lot of ways, speaks to my personality….


My Family Charoset Recipe, for Your Passover Seder

Passover isn’t a holiday known for its food. In fact, it’s largely known for the food you can’t eat during it (no leavened or fermented foods; ditto for foods made with wheat, oats, barley, rye, and spelt). And yet, I find myself looking forward to it every year because there is one thing I can’t…


The Family Table: A Hearty Meal From a Mining Town

Submitted by Pat King, Seattle, Washington In 1900, my grandmother Maud Olive Medsker came to Butte, Montana, from Indiana and married Martin Setzer, who was from Kentucky. In all the years of their marriage, they never quit arguing about who won the Civil War. Meanwhile, my grandmother learned to make pasties from her Welsh neighbors. Butte…


Pozole Is a Party of Colors, Flavors, and Textures

Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew. Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been…


Classic Vichyssoise

A wonderful way to elevate soups to party status is to play with garnishes. For me, vichyssoise, a creamy French potato and leek soup, is the ultimate canvas, as so many things are delicious with it. Chives are a standard topping, but I sometimes add a dollop of salmon caviar, or a spoonful of chutney,…


Braised Leeks

Everything is made better with wine and butter, isn’t it? These leeks are gently browned in butter, to seal in the flavors and caramelize the outer layers, and then slow-simmered in an aromatic bath of chicken broth, white wine, and herbs and spices, until the insides turn soft and silky. Many other vegetables are also…


Leek, Spinach, and Potato Frittata

Leeks and spinach are a great combination to use in a frittata. With the addition of thinly sliced potatoes and cheese, this frittata is a great midweek supper or a welcome dish at a ladies’ lunch. It’s also the perfect vehicle for using up leftover vegetables—it can be an exploration of flavors every time you…