Recipes & Menus

The creamy vegan “cheese” sauce in this recipe gets an umami kick from white miso and nutritional yeast.

This simple chicken noodle soup recipe from New York’s storied 2nd Avenue Deli makes an extra rich version of Jewish penicillin full of perfectly tender meat.

This creamy and hearty vegan saag gets its texture from sunflower seed cream, which mellows the bitter notes of the kale.

A smoky, spicy broth makes sure every grain of rice in this vegan jambalaya is penetrated with flavor.

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice.

Don't skip the garnishes on this vegan red pozole recipe; you need them for both texture and flavor.

A cousin of the Irish colcannon and English bubble and squeak, this mashed potato and cabbage dish is topped with cheese.

This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.

Make somlói galuska in advance: the chocolate-cream “dumplings" require at least eight hours to soak up the golden rum syrup.

Almonds keep this sandkage super moist, so it is great for a day after, especially dunked in coffee.

A touch of coffee balances the flavor of this modern spin on eggnog.

This modern eggnog recipe adds a vanilla bean and a smoky tea to the classic formula, evoking that yuletide feeling without drifting into Christmas spice.

Creamy, boozy eggnog is a classic Christmas drink; flavorful brandy and rum give the frothy drink a good kick.

Think of these as pastry cookies: a toast and jam affair but in handheld crunchy, flaky, jammy form. All you need is store-bought puff pastry to get started.

The phyllo dough cookies are so shatteringly tender that they give palmiers a run for their money.