Author Image: The New York Times News Service Syndicate

The New York Times News Service Syndicate

All Stories

Cheese sambousek. For some members of an Aleppan Jewish community in Bensonhurst, Brooklyn, these cheese sambousek are a Hanukkah tradition. Food styled by Barrett Washburne. Props styled by Paige Hicks. (Ryan Liebe/The New York Times)

A flaky cheese pie with much meaning | Recipe

This Syrian Jewish version from Aleppo creates the dough using flour and smeed, a fine semolina often also used in Middle Eastern cookies, which is not essential but adds a...
Braised chicken thighs with sweet potatoes and dates. This recipe, inspired by tsimmes, keeps ease in mind, turning a simple side dish into a main. Food styled by Simon Andrews. (David Malosh, The New York Times)

A cozy one-pot chicken for a fuss-free holiday

This colorful meal is based on tsimmes, the classic Ashkenazi dish of sweet potatoes, carrots and dried fruit (and sometimes meat) typically served on Rosh Hashana and other Jewish holidays.
Spiced holiday punch. A festive, flavorful base you can prepare in advance sets the stage for crowd-pleasing drinks that serve every kind of drinker. Food styled by Simon Andrews. (David Malosh/The New York Times)

For a memorable holiday party, personalize the punch

Start with a spiced, citrus base, made with lemon peels muddled with brown sugar, cinnamon, cloves, allspice, star anise, black peppercorns and tea leaves. Then, make a holiday drink your...
Roasted fish and broccolini with tamarind and black pepper. Yewande Komolafe brilliantly roasts fish — any type of fillet — over broccolini in a single skillet and punches up those subtle ingredients with a tangy, aromatic sauce. Props styled by Paige Hicks. Food styled by Roscoe Betsill. (Kelly Marshall/The New York Times)

Five Weeknight Dishes: Bold flavors in fast dishes

All you have to make now is a simple meal for yourself and maybe the others you normally feed. After Thanksgiving鈥檚 creamy richness and slow bakes, it抖阴ap refreshing to chase...
Avocado, radish and iceberg lettuce salad served with braised chicken with tomato and potatoes. A bright avocado and radish salad finished with a citrusy dressing is a lovely counter to this rich chicken dish. Food styled by Simon Andrews. (David Malosh, The New York Times)

Chicken and potatoes everyone will love

For a cool-weather meal that feeds a crowd, consider a braise. Slow simmered and deeply flavored, it has a number of attractive qualities.