A glint of late afternoon light streaks the arm of a chamomile-colored couch. The harp plays a gentle tune. A three-tiered silver tray holds dainty sandwiches, tiny pastries. A soft laugh, the sound ...

Serves 2 as an entree, or 4 as a side salad 1/4 cup dried currants 15 kumquats, divided 3 cups packed baby arugula 1/2 cup walnut halves, toasted 1/3 cup walnut oil 1/4 teaspoon red wine vinegar ...

It’s become tradition at my house to make new traditions, especially during Rosh Hashana, which begins today at sundown. Unlike the holiday meal for Passover, with its ingredient restrictions, the ...

2/3 cup duck fat or oil, such as peanut or olive 1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees. 2.

Bring cider to boil in small saucepan. Remove from heat. Add currants; let soak 30 minutes. Using processor fitted with slicing disk, push brussels sprouts through feed tube and slice. DO AHEAD Can be ...

Place eggplant slices on large rimmed baking sheet. Sprinkle with salt. Let stand over 20 minutes. Turn eggplant slices over. Sprinkle with salt. Let stand 20 minutes longer. Rinse eggplant. Drain; ...

Preheat oven to 350°F. Preparing the filling: Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside. In ...