Rosh Hashanah

Poach quince in rosé with a dash of cocktail bitters and a few warm spices, then assemble into a tart with almond paste using an upside-down, Tatin-style method.

Sweet red or green grapes also have just the right amount of acidity. Sweet fennel and honey, Calabrian chile paste, and red wine vinegar make this a balanced meal.

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken. 

Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it’s the perfect potluck dish.

This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don’t like mushrooms? Skip ’em!

Take your time when streaming the butter into the egg and sugar mixture—you want to create an emulsion, as when making a vinaigrette. If you go too quickly, you’ll end up with a greasy batter.

This salad evolved from my father’s favorite road-trip snack—carrot sticks with roasted almonds, lemon juice, and salt. I’ve punched it up with fresh ginger, lots of parsley, and dates.

With its crinkly texture, savoy cabbage is our go-to for stuffed cabbage, but the regular ol’ green variety also works. Both will become meltingly tender.

Using both syrupy date molasses and pitted, sliced dates gives this dish rounded sweetness. It gets a dash of sourness from apple cider vinegar and some heat from cayenne.

Herby turkey meatballs get flavored with pistachios, tangy pomegranate, and grape molasses. Serve the meatballs as wraps with lavash and crisp lettuce.

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce.

This vibrant, tangy dish is an example of the Moorish influence on Spanish food. It’s also popularly made with quail or duck—another Moorish influence.

This dairy-free cake hits all the right autumnal notes: it’s earthy thanks to the olive oil, warm thanks to the spices.

This snack cake works with any kind (or mix) of seedless grapes. We prefer Thomcord grapes, which give the intense juicy punch of Concord grapes without the hassle of seeds.

Crosshatching and salting zucchini before cooking removes excess moisture, allowing them to sear instead of steam.

Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.