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A creamy farro risotto made with chicken broth, onion, white wine, and Parmesan cheese. This hearty dish is a satisfying twist on traditional risotto.
A refreshing fruit salad made with a variety of fresh fruits, lightly sweetened with honey or sugar and a touch of lemon juice.
A classic New York-style cheesecake with a buttery shortbread crust and a rich, creamy filling. Baked at a high temperature then finished at a low…
6 servings This classic dish is often cut into wedges and served as one of several tapas. We like to eat cold or room-temperature slices of this omelet on…
About 11 cups; 6 servings This recipe has gone through several incarnations since it first appeared in the original 1931 edition of Joy. Irma’s version…
A rich and fudgy chocolate pie with a classic chess pie texture, made with cocoa powder, butter, and eggs in a store-bought crust.
A classic homemade taffy made with sugar, corn syrup, and butter, flavored with vanilla and optional oils. Pulled until firm and chewy, then cut into…
A quick and easy hot chocolate made with ganache and milk, water, or coffee. Optionally flavored with vanilla or liqueur and topped with whipped cream and…
About ¾ cup This salty, tangy, buttery sauce is excellent served with green vegetables like asparagus or as a lily-gilding accompaniment to a perfectly…
About 1 ½ cups These sandwiches are traditionally served at festivities surrounding the Kentucky Derby. They are made even better by the addition of…
12 blintzes The classic accompaniment to sweet cheese blintzes is poached sour cherries. Also delicious are mixed fresh berries, a warm Dried Fruit…
12 muffins Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.
A classic cranberry sauce made from fresh cranberries, sugar, and lemon juice. Can be served as a chunky puree or set into a jellied mold.
4 servings This recipe was contributed by our friend and cookbook author Maria Speck. It’s one of those dishes that is more than the sum of its parts.
A classic fruit salad made with pineapple, oranges, grapefruit, and coconut. Sweet and refreshing, it can be served as a side dish or light dessert.
Charoset is a symbolic Passover dish with two common variations: a Sephardic dried fruit paste and an Ashkenazi spiced apple relish. Both are sweet and…
About 5 cups To increase the usefulness of this time-consuming sauce, prepare it and freeze in cubes (see Keeping Sauces) or 1-cup amounts, then reheat…
4 servings Because these crêpes must be cooked one at a time, invite guests to start eating as soon as the crêpes come out of the skillet. To eat, cut off…
A simple pilaf made with rye berries, soaked overnight and simmered until tender. Serves four as a side dish.
One 9-inch tart In this rich tart, nuts are enrobed in amber caramel and baked to sticky perfection.
About 9 servings Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.
A classic French sauce made from egg yolks, butter, and lemon juice, whisked to a smooth, rich emulsion. Perfect for eggs Benedict or steamed vegetables.
10 to 12 side-dish servings Kugel is a type of casserole served at traditional Jewish holiday meals, and there are countless recipes for them, both sweet…
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