This haroset recipe originated in Toledo, Spain, before the Inquisition, and found its way to Tétouan, near Tangier, in northern Morocco, and then to Paris, where it is served today. Dates, the predominant fruit in most Moroccan haroset, are mixed with apples before being rolled into little balls. Sylviane Lévy (see page 65), whose mother gave her the recipe, says to roll them in cinnamon, then serve them in little paper cups. These balls look like chocolate truffles and taste like Passover petits fours!
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.