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Perfect Filet Mignon

Recipe by Atara Foods

Perfect Filet Mignon

Always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast, and you don’t want to overcook

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Slow Cooker Apple Butter

Recipe by Judith Rontal

Slow Cooker Apple Butter

Welcome in fall with the comfort of warm spices and sweet apples. Use the power of the slow cooker to turn even those sad, bruised apples into a smooth apple butter that’s perfect for your Rosh Hashanah meal and holiday snacks. Slather it on some challah or spoon it on top of a roast—there are

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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Sweet and Sour Peach Ketchup

Recipe by Emily Paster

Sweet and Sour Peach Ketchup

The idea that ketchup is made with tomatoes is a fairly recent innovation. Ketchup, which is no more than a slow-simmered sauce made with fruit, vinegar and spices, had a long and storied history in Asia and Europe long before the people of those continents encountered tomatoes, which are, after all, a New World crop.

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Cranberry Applesauce

Recipe by Emily Paster

Cranberry Applesauce

Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings for potato pancakes or latkes. (The other being sour cream. The arguments over which topping is better can get rather heated.) Latkes are a Jewish deli staple, but are perhaps best known as the traditional dish

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Pulled Apple Strudel

Recipe by Sherry Schweitzer

Pulled Apple Strudel

On a rainy Tuesday, I set out to create the dough of my mother’s tales. She often bragged that my grandmother, Esther Weinstein, a Russian immigrant all of five feet tall and the owner of the Pittsburgh delicatessen that bore her name, made strudel dough for the restaurant on her dining room table, where she

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Seven-Vegetable Couscous

Recipe by Nava Atlas

Seven-Vegetable Couscous

Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah favorite among Sephardic Jews. With Moroccan origins, this bountiful, colorful tribute to the harvest is perfect for the holiday table, but you can enjoy it any time. What has been Americanized is preparing the couscous

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Badımcan Kürüsü (Eggplant Caviar)

Recipe by Feride Buyuran

<em>Badımcan Kürüsü</em> (Eggplant Caviar)

It’s no wonder that the passion for this delicious spread/appetizer spans lands beyond the Caucasus, where eggplant caviar is believed to have originated. Where exactly it was born is uncertain. Prepared the Azerbaijani way, eggplant caviar gets its delectable flavor from roasted eggplant and peppers, juicy tomatoes and sweet onions, slowly simmered into a silky

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Bee’s Sneeze Nuggets

Recipe by Dorie Greenspan

Bee’s Sneeze Nuggets

These were inspired by a drink served at Booker and Dax, a cocktail bar in New York City. When my friend Rebekah ordered the Bee’s Sneeze, I looked at the ingredient list, took a sip and immediately wanted to turn it into a cookie. While the gin wasn’t obvious cookie material, everything else in the

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