A southern family recipe from this Bronx native, Chef Ashley Faulkner of Bucktown, uses pickle brine and whole grain mustard for this simple and excellent thanksgiving side! We use it all year around too!
Danielle’s mushroom stuffing with pumpernickel and rosemary has all the goodies in it, like cypress grove aged goat cheese Midnight Moon, cream, parsley and spinach!
Darra Goldstein shares her wonderful Tarragon Pie, a fragrant bread stuffed with hardboiled eggs and vibrant fresh herbs like tarragon, basil and dill.
Darra Goldstein’s Khachapuri recipe from her book The Georgian Feast, is so simple and satisfying to make, with it’s delicate, flaky crust and savory cheese filling.
A no bake tart, made in less than 20 minutes, this tart I dreamed up for rosh hashanah and the jewish holidays contains dates, pistachios, chocolate, honey, figs and pomegranate seeds. It’s gluten free and if you use parve or dairy free chocolate, its great to serve to a kosher crowd as well.
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.