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 Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]

by Geila Bernstein
Quick tip: When preparing a big meal, pace yourself. Prepare this soup ahead of time and just heat it the day of. You can also cube the butternut squash and slice and dice the leeks, celery and carrots a day in advance, and store them in your fridge overnight. This way the day […]

by Geila Bernstein
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 […]

by Monita Buchwald
Here’s a recipe I adapted from “The Barefoot Contessa Cookbook” that works hot or at room temperature. And that’s good news if you’re looking for a soup to do double-duty on Friday night and Saturday afternoon. It also makes good use of ingredients you probably already have. Talk about being fruitful.
Tool Needed: Food […]

By Anthony Paris

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 […]

by Laura Frankel
For fusion cooking without the fuss, try this North African take on an Italian staple. I was making osso buco one day, but instead of using the typical ingredients, I found myself heading in the direction of a rich and exotically flavored Moroccan tagine. It was a fun way to mix two cuisines […]

By Laura Frankel
With a whole bird, the world is your kosher oyster. Not only do you have all the parts for less than you’d normally pay for each one, you get the pearl—the bones and scraps that are the basis of a wonderful stock. Toss the back and wings into a resealable, heavy-duty, plastic bag […]

Quick Tip

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