This gluten free chili is for carnivores, super bowl fans, and paleo dieters alike: a modern chef’s twist on a classic Texas dish that focuses on three main ingredients: beef, chilis and smoked paprika.
This no bake chocolate tart has a date, cookie and hazelnut crust and is topped with a basic ganache. With only 5 ingredients, this quick simple to make tart is an elegant last bite at any dinner party.
Jerusalem bagels, an elongated bread with a hole in the center and covered in sum sum(sesame), is traditionally served on the narrow streets of the old city of Jerusalem and through Machne Yehudi market. Israeli chef Asaf Razon shares his technique for making these fresh, warm bagels with the The Inherited Plate.
A velvety winter soup, this simple parsnip puree made with onions, butter, celery and thyme is great to serve at Thanksgiving, Christmas or any cozy weekend.
Quince, this fragrant autumn fruit best known for its use in membrillo paste, is roasted here with Bay Leaves, honey and cinnamon from contributor Batia Bank, a new yorker with roots in Israel and Ukraine.
Made with kabocha squash, butternut, onions and chicken stock, this warm aromatic(and healthy!) soup can be made ahead for Thanksgiving, Christmas or any weekday night dinner.
Chef Jennifer Etzkin's Cranberry Salsa uses chopped raw cranberries marinated with sugar, salt and lime juice along with spicy jalapeños, cilantro and greens onions. The perfect condiment for Thanksgiving and Christmas tables.
Harlem Bakery Owner Lexi Dilligard of Lady Lexi's Sweets shares her southern sweet potato pie recipe, the perfect american classic dessert for thanksgiving and Christmas.