Passover

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Ask for the point cut, which is the fattier end of the brisket. It’s more tender and especially delicious.

This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.

You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

A salad that requires you to turn on the oven? It’s true, but you can tell by looking at it—it’s worth it. This recipe is from De Maria in NYC.

If you are on the fence about cinnamon in savory dishes, this could be the chicken recipe that puts it in your YES column.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Also known as kremmudokeftedes.

How to choose between Passover coconut macaroons and flourless chocolate cake? Make this hybrid instead.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The store-bought stuff is great—but this is better.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

Make this once; sprinkle on salads all week long.