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.
Read MoreJerusalem 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.
Read MoreA 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.
Read MoreQuince, 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.
Read MoreMade 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.
Read MoreChef 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.
Read MoreHarlem 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.
Read MoreA rich, delicious winter soup, this middle eastern braise incorporates white beans, oxtail, delicate beef tendons in a warm, viscous spicy tomato broth.
Read MorePersimmon pudding, an all american classic dessert, is s steamed cake using ripe persimmon puree. Here, Award winning chef Stephen Durfee shares his favorite recipe.
Read MoreBallina, a proud grandmother from Puebla, Mexico shares an authentic autumn dessert, Atole de Calabaza or Pumpkin Soup.
Read MoreGray and Davis Owner Ali Miller shares the origin of her family’s beloved recipe for Sour Cream Chocolate Chip Cake. Totally addictive with it’s layers of fluffy, moist batter, gooey chocolate and cinnamon sugar.
Read MoreHoney Cake, traditionally served for Rosh Hashanah, the Jewish New Year, is cake served simply along with fruits to symbolize a sweet year ahead. Along with dates, figs, and especially pomegranates, honey cakes are a staple in Jewish Cooking.
Read MoreChef Velia De Angelis shares her simple method for making tomato bruschetta, a simple Italian antipasto made with tomato, bread olive oil, salt and basil.
Read MoreChef Juan Suarez de Lezo shares his recipe for Salmorejo, a chilled tomato soup native to the southern Spanish city Cordoba.
Read MoreRussian Katleti or Israeli Ktzitzot are these little juicy, pan fried meat patties which have become part of people's everyday repertoire in countries like Russia, Ukraine and Belarus. They are delicious for children and adults alike and here, I've made a slightly updated paleo, gluten free version that does not skimp on the taste and spirit of this wonderful, traditional dish.
Read MoreMy Aunt Miriam makes a wonderful, healthy middle eastern dish using sliced eggplant stuffed with seasoned meat and simmered in a sauce of tomato, garlic, and cilantro.
Read MorePan con Tomate, the humble Spanish snack is made by simply toasting bread, rubbing with fresh garlic and spooning freshly grated tomato, olive oil and salt on top. Use the best ingredients you can find to make this gorgeous summer snack.
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