This rich cake is ideal with a dollop of tangy crème fraîche and fresh raspberries, but lightly sweetened whipped cream also works. The cake is best if it rests overnight,…
The sweet soup tastes of spring, but the cayenne-spiked cream swirl makes this a dramatic bowl, both in flavor and in looks.
The season’s best produce is highlighted in this zesty, healthful starter.
This herb salad is a refreshing foil to rich cured meats and fish. I like to serve it over large plates of thinly sliced gravlax, prime beef carpaccio, fine Scottish…
Fresh ginger and carrots are natural companions, and cilantro gives this dish an added boost. For a simple dinner, serve these carrots with pan-fried fish and a wedge of lime.
This matzo ball soup is made with light and tender dumplings and pumped up with lots of flavorful vegetables that would make any grandmother proud.
I ate so much matzo when I lived on a kibbutz in Israel that I wasn’t sure I could ever eat it again—and to be honest, unless it’s loaded with…
These roast quickly, so just pop them in the oven 10 or 15 minutes before you plan to serve them.
This lovely terrine is made in a 6-cup loaf pan, but you can vary the look of it by using two or more smaller molds or mini-loaf pans, or by…
If you find golden beets at your market, by all means use them here. And don’t worry about draining the horseradish; the water in it will help thin the sour…
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