Rosh Hashanah

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

This unadorned tart has a mix of textures and a deeply browned, crisp crust.

Shredded brussels and kale, salty cheese, sweet-tart apple, and crunchy seeds make for a borderline addictive salad.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Cooking the livers to medium/medium-rare in this recipe is key to a moist and rich tasting spread. Overcooking them will make the finished dish dry and crumbly.

This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.