This warm butter sauce riffs on both a familiar marinade and the ubiquitous Central American green salsa. The steak is a sponge for the intense flavors of the sauce.
I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.
Strong Spanish flavors power this sauce. The pimenton offers up smokiness, the vinegar a pleasant tang, and the saffron infuses the tomato with its deep earthiness.
Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…
The sweet, subtle flavor of star anise gives this comforting braise an exotic twist. I like to season the brisket with a fragrant spice rub a day before braising so…
Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint…
My nana’s latkes were just too good to update, but I’ve given them a modern twist by garnishing with watermelon radishes and serving them as a base for a first-course…
The beet “noodles”—long, spaghetti-like strips of the root vegetable—are increasingly available at supermarkets and add to this salad’s festive feel.
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