We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Jamie Geller
Author: Melissa Roberts
Author: April Bloomfield
Author: Adeena Sussman
Author: Austin Zimmerman
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Susie Fishbein
Author: Diane Rossen Worthington
Author: Roberto Santibañez
Author: Marcy Goldman
Author: Suzanne Goin
Author: Melissa Roberts
Author: Miriyam Glazer
Author: Susie Fishbein
Author: Einat Admony
Author: Einat Admony
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Austin Zimmerman
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: Roberto Santibañez
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Author: Louisa Shafia
Author: Todd Gray