by Levana Kirschenbaum
Ingredients
8 serving pieces of chicken (16 pieces total, including leg,s thigh, half breasts—with the skin on)
4 Macintosh apples, peeled and cut in wedges
2 tablespoons brown sugar
1 large onion, chopped
2 leeks, white parts only, chopped
1 teaspoon turmeric
1 bottle hard cider
2 cinnamon sticks
Freshly ground pepper to taste
3 tablespoons Calvados or Slivovitz
Directions:

Brown the chicken […]

Ingredients
8 duck breast halves with skin, but boneless (ask the butcher to give you the bones separately for stock)
8- 12 dried figs, quartered
16 shallots peeled
½ cup port and ½ cup water or 1 cup fruity red wine, like a zinfandel
½ stick margarine
1 cup chicken stock
1 tablespoon sugar
Directions:

In a skillet, heat 2 tablespoons margarine mixed with […]

by Levana Kirschenbaum
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My mother never believes me and every year declares it a miracle that the turkey is done and perfectly moist in two to two-and-a-half hours. You won’t believe it either, until you try it. The key is to have a smaller turkey, say 12-14 pounds. And, make sure it’s fresh!
Ingredients:
1 12-14 lb fresh […]

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Each culture has its way of preparing lamb, from the good old American chop served with a dollop of mint jelly to the skewered Middle Eastern kabob sandwiched in pita. But the fun starts when you mix the ingredients of one cuisine with another. Take this recipe that’s one part Provencal, one part […]

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Quick Tip

Make chicken stock, pomegranate molasses and preserved lemon three days ahead of time.