Author: Selma Brown Morrow
These delightful cupcakes are great as soon as they've cooled, but their carrot-cake moistness and hint of spice really come through the day after they're baked.
Author: Melissa Roberts
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.
Author: Alison Roman
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
This version of the flaky holiday pastry is made with a cream cheese dough and stuffed with quince paste, walnuts, and cinnamon.
Author: Yotam Ottolenghi
Author: Melissa Roberts
Author: Paul Grimes
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Adam Rapoport
Author: Selma Brown Morrow
Author: Selma Brown Morrow
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat...
Author: Yotam Ottolenghi
Known as mendiants in France, these adorned chocolate bites are a holiday tradition.
Author: Claire Saffitz
Author: Selma Brown Morrow
Author: Paula Shoyer
Author: Jayne Cohen
Author: Alison Roman
Author: Suzanne Tracht
Author: Tony Litwinko
Author: Selma Brown Morrow
Author: Jamie Geller
Author: Rose Levy Beranbaum
These sweet ribbons are the perfect way to turn carrot cupcakes into edible presents.
Author: Melissa Roberts
Author: Paula Shoyer
Author: Jayne Cohen
Author: Selma Brown Morrow
Author: Jayne Cohen
Author: Jayne Cohen
Author: Andrew Friedman
Author: Selma Brown Morrow