Passover's ceremonious meal can take a very long time. Small bites with traditional ingredients can help sustain dinner guests, with a nod to the holiday's meaning and to the spirit of hospitality.
This cooking method — a strange mix of the precise and the forgiving — means never having to worry about rubbery, overcooked meats. But mind your eyebrows while you're holding the blowtorch.
The Australian state known for its marsupial "devil" has a local food scene that might be described as heavenly. If you can't try it person, get a taste with these Tasmania-inspired recipes.
Books published in the 19th and early 20th centuries brought Amanda Moniz back to a food career she thought she had left behind. Inspired by their recipes — and, she says, by their pursuit of independence through cooking and writing — the former pastry chef sets a table for Black History Month.
These edible treasures would be too pretty to eat — if they weren't so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.
They're creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America's No. 1 fruit, with sweet suggestions for breakfast and dessert.
Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.
The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.