• Hot Italian Sausage and Broccoli Rabe Frittata

    This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it’s perfect for a…

  • Aligot (Mashed Potatoes With Cheese)

    Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they’re…

  • Maraschino Cherries

    The liquid and cherries glow Kool-Aid red, but they are seductively crisp-textured and steeped with an exotic, piney, floral flavor that is just sweet enough but balanced by a tart tang. Sublime in a…

  • Golden Raisin and Pecan Thins

    These slightly sweet, extremely simple crackers, adapted from “Better Baking” by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice – once in…

  • Turkey Pho

    A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter…

  • Braised Cold Fennel Hearts Victor

    The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York. But even at home, where…

  • French Potato Pancakes

    When the chef Daniel Rose was growing up, his mother would make potato pancakes the first and the last three nights of Hanukkah. These latkes are inspired by the French classic pommes Darphin, but…

  • Smoked Trout and Beet Salad With Pink Caviar

    This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make…