Reverse-Seared Prime Rib of Beef
The prime rib of beef is one of my favorite cuts of beef, with an excellent fat content, and…
Chewy Ginger Maple Molasses Cookies
One of my all-time favorite cookies for their warming spice and chewy texture, with a little bite from crystallized…
Blood Orange Almond Olive Oil Upside-Down Cake
An impossibly moist and tender olive oil cake with pops of bright citrus—I can’t think of a better treat…
Coconut Oat Milk Chocolate Truffles
These truffles couldn’t be easier, and they’re completely vegan. The Scharffen Berger oat-milk-and-coconut-sugar-sweetened milk chocolate is a game changer,…
Leah Koenig’s Brisket from The Jewish Cookbook
Like many Jewish dishes, brisket developed out of necessity. Many Jewish home cooks in Eastern Europe could not afford…
Purple Haze Pie
Jon’s grandfather Howard learned to cook in the military, and he cooked for a living afterward. He was known…
Citrus-Braised Beets and Spiced Yogurt
“Beets aren’t for everyone, but this recipe will convert the haters out there. The beets get a wonderful winter…
Caviar Chips and Dip
“I always make this for a party. And ROE is the brand of caviar I recommend to everyone.” —Muniak
Herbed Beef Tenderloin and Citrus Crème Fraîche
“This festive holiday recipe is equally delicious served warm or at room temperature, and it’s the perfect dish to…
Maple-Cinnamon Squash Agrodolce
“One of my earliest food memories is of my mom’s baked acorn squash, with pools of brown-sugary butter floating…
Smoky-Sweet Baked Pasta with Butternut Squash and Poblano Peppers
The classic combination of butternut squash and sage gets upgraded with chipotle and poblano peppers. The sweetness of the…
Spiced Rice and Lentils with Greens and Garlicky Yogurt
Lebanese mujadara was our inspiration for this dish—it combines earthy lentils, fluffy rice, and deeply caramelized onions, and it’s…
