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Pomegroni Cocktail

Try this Pomegroni Cocktail recipe from the cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice?…

Recipes

Cinnamony Smoky Eggplant P’titim

Try this Cinnamony Smoky Eggplant P’titim recipe from the cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. Word to the wise: If you’re in Israel shopping for pantry staples, don’t ask for “Israeli couscous”: shopkeepers will look at you quizzically and give you regular semolina couscous. To…

Recipes

Marak Katom With Crunchy Seeds & Harissa

Try this Marak Katom With Crunchy Seeds & Harissa recipe from the cookbook Sababa: Fresh, Sunny Flavors From My Israeli Kitchen. Back when this root vegetable soup was having its first “moment,” you’d find a version in nearly every Tel Aviv restaurant, the only problem being that…

Recipes

20 One-Pot Meals For A Quick & Easy Clean-Up

Weeknight dinners just got a whole lot easier!

Recipes

Ask A Chef: Arctic Char Confit

Chef Michele Mercuri of Montreal’s Le Serpent shares his recipe for Arctic Char Confit. Q:  We had a wonderful dining experience at Le Serpent in Old Montreal, and the best part was the arctic char. With a light yet succulent taste, it sat on a mélange of…

Recipes

6 Traditional Thanksgiving Recipes Reimagined For Modern Day

Before she left for a two year adventure in London, our food editor Kristen Eppich created a throwback Thanksgiving feast.

Recipes

Roasted Onion Dip

It’s tempting to stir the onions while caramelizing, but be patient and leave them untouched until they take on that rich, dark colour in the pan…

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Upside-Down Roast Turkey

It’s important to use a roasting rack when cooking a turkey upside down, as the meat becomes very tender and can be harder to remove from the pan. This is a large turkey, as we tend to serve a crowd at my house, so be sure to reduce the cook…

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Charred Brussels Sprouts On Parmesan Cream

Simplify your Thanksgiving feast by making the Parmesan Cream the day before. To soften, heat slowly in the microwave or in a pot over low heat, stirring often.

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Sweet Potatoes With Pumpkin Seed Pesto

As an alternative, you can roast the sweet potatoes whole, then make a cut down the center and spoon in the pesto like a baked potato.

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Spinach & Pumpernickel Stuffing

If you’re juggling dishes for oven time, cook this stuffing the day before and refrigerate. While the turkey is resting, slip the stuffing into a 325°F oven, loosely covered, and it’ll be warm and perfect by the time the turkey is served.

Recipes

Calvados Apple & Ricotta Parfait

The apple brandy makes this recipe rich and delicious, but if you prefer not to use alcohol, substitute with apple cider and a drop or two of good-quality vanilla extract.

Recipes

Kick-Start Your Fall Baking With The New Cookbook, Tartine, A Classic Revised

From one of the world’s most acclaimed bakery restaurants, this revised edition — by Tartine founders Elisabeth Prueitt and Chad Robertson — includes 68 fresh recipes, like melt-in-your-mouth Savory Scones stuffed with bacon, chives and Gruyère cheese and gooey Pecan Diamonds that are equally sweet and salty. It’s a…

Recipes

Pecan Diamonds

Try this Pecan Diamonds recipe from the cookbook Tartine: A Classic Revised. With a slightly salty caramel filling on a pastry base, these nutty bites are completely addictive. Cooking the filling in a pot first and then finishing it in the oven creates a foolproof confection, yielding many for…

Recipes

Savory Scones

Try this Savory Scones recipe from the cookbook Tartine: A Classic Revised. Scone dough works really well as a vehicle for savory ingredients, especially highly flavored, lower moisture ones such as Gruyère and other firm cheeses, chopped chives, sautéed mushrooms, bacon, and ham. Spanish pimentón or fresh herbs make…