Recipes & Menus

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

This festive, refreshing cocktail balances bittersweet Campari with tart, unsweetened 100% cranberry juice. The drink’s tartness and bitterness awakens the palate for whatever you’ve got cooking.

In this riff on dubu jorim, a popular Korean side dish, thick slices of pan-fried tofu quickly braise in a sweet-and-spicy sauce.

These date balls, which I make each year for Diwali, are nutty and fudgy—without any chocolate. In years when the celebrations for Diwali and Thanksgiving are close together, I like to make a double batch to add to our Thanksgiving spread. They fit right in. 

This roll can be filled with whatever you like: beef, pork, or vegetables. The combination in this recipe is my favorite.

This dish of tender spiced goat layered with saffron rice, cashews, and golden raisins is a celebratory meal ideal for birthdays and holidays of all kinds.

This aromatic rice pudding is flavored with cinnamon and cardamom, and gets a topping of pistachios and edible flowers.

Packed full of a rainbow of colors, flavors, and textures, from spiced paneer, chickpeas, and tomatoes to roasted beets, sweet potatoes, and a citrusy coconut and cilantro sauce this is a vegetable dish for special occasions.

This creamy, frozen Indian dessert gets its flavor from finely ground pistachios and a pinch of floral, earthy saffron.

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.