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Chopped liver is a beloved classic from high holidays and family gatherings like Passover to sunny picnics with bread and cheese. This is Lior’s mo...
Stuffed baked apples are an easy dish with an elegant presentation. They work well as a dessert served warm with ice cream or served on a platter ...
Blanquette de Veau is a warm and tender classic that holds space in both comfort food and fine dining. The version below has the classic steps wit...
We couldn't decide between Le Classique and Blender versions, so we offer you both. They are both delicious and different enough that they actuall...
A relatively new cultivar, the honeynut squash is a hybrid of butternut and buttercup squash, and is packed with flavor and sweetness. I roast them...
Spaetzle is a comfort food that can make your meal seem both cozy and fancy. Keep this classic recipe for when you need a simple side or a blank c...
Coq au Vin is a great way to enjoy a warming dish. I have made it in some intense restaurants that finished with pigs blood, fresh pasta or silky...
On the list of things that I am particular about, spaetzle is written in pen. The pieces should be irregular but many of them should be about an in...
Baharat lends depth and aromatics to a simply prepared vegan stew. Leaving the rind (which is edible and delicious) on kabocha squash helps the pie...
When wondering if you should make a pumpkin or pecan pie, this recipe offers an elevated lovechild of those two favorites.
Jam made from fresh seasonal ingredients is an amazing treat. This quick pan jam makes preserves easy to whip together without Monica Geller takin...
This pumpkin bread gets great flavor from our Baharat blend and Smoked Cinnamon Maple Syrup. It's warming and lightly savory, and makes a great hol...
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