Recipes by Course

Sage and Coconut Caramel Sticky Buns

Sage and Coconut Caramel Sticky Buns

By ZOË TAYLOR
Latkes with Chopped Liver and Pickled Onions

Go Eat Latkes in Your Pajamas

By MARI UYEHARA
Mile End Deli’s Chopped Liver and Pickled Onions

Mile End Deli’s Chopped Liver and Pickled Onions

By NOAH BERNAMOFF
Sharp Cheddar and Pork Sausage Balls

Cheddar and Sausage Balls

By ANNIE PETTRY
Best Jewish Recipes

Chestnut and Goji Berry Rugelach

By JAKE COHEN
Semolina–Coconut Cake

Semolina Coconut Cake with Orange and Rose Water

By KAMEL SACI
5 Essential North African Desserts

5 Essential North African Desserts

By BEN MIMS
Sugared Rosewater Marzipan Balls

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

By GHAYA OLIVEIRA
1,000-Hole Crêpes

1,000-Hole Crêpes (Baghrir)

By KAMEL SACI
Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

Syrup-Soaked Pastries with Hazelnuts, Pistachios, and Pine Nuts (Deblah)

By GHAYA OLIVEIRA
Braised Chickpea Salad

Braised Chickpea Salad

Strozzapreti Pasta with Prosciutto Crudo and Fontina

Strozzapreti Pasta with Prosciutto Crudo and Fontina

By CREMINELLI
New England Clam Chowder

Take a Tour of the Atlantic with These 8 Chowders

By SAVEUR EDITORS
Pearl Barley Soup with Moscato d'Asti

Pearl Barley Soup with Moscato d’Asti

By NORBERT NIEDERKOFLER
Christmas Breakfast Recipes

Brown Butter Skillet Cake with Berry Compote (Kaiserschmarrn)

By NORBERT NIEDERKOFLER
Ricotta, Potato, and Scallion Fritters

Ricotta, Potato, and Scallion Fritters

By NORBERT NIEDERKOFLER

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