There is a historical reason why most Hanukkah menus offer foods that have been fried in oil. In the second century B.C., a one-day supply of oil inexplicably burned for eight days and eight nights after Judah Maccabee and his followers recaptured Jerusalem's Holy Temple from their Syrian oppressors. Hanukkah is the celebration of that miracle, and fried foods are served to commemorate the oil. In this country, the Eastern European potato latke is usually featured. These fritters are a Sephardic contribution to that tradition.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.