Until embarrassingly recently, I’d only ever made hot chocolate from a store-bought mix, and that might have been why I phased it out of my life. most of those mixes are soo wildly sweet that I always felt like I’d have to choose between hot chocolate and sufganiyot or some other holiday dessert, out of fear of sugar overload. But a hot chocolate recipe from hemsley + hemsley, which uses coconut milk as the base and just a touch of sweetener, inspired me to revisit my old friend. Of course, as with nearly everything in my life, I added tahini. The result is nutty and not too sweet. It’s rich in texture, yet subtle in flavor, and crazy easy to make.
Chefs share recipes for Sukkot, the outdoor holiday we need right now
This Rosh Hashanah recipe is bound to become a holiday staple.
Pizza made with apples and honey? Sign us up!
While everyone else is watching the game, Molly Yeh cooks up an easy spin on pigs in blankets.
There’s a new brunch dish in town — waffles a la challah. They’re so mind blowingly tasty that challah French toast better watch its back.
Molly Yeh devises a decidedly Jewish take on stuffing, with bagels as the main ingredient and classic accompaniments such as lox and capers mixed in.
In honor of National Sandwich Day, here are 10 of our favorites from coast to coast.
How do you make a plate of hummus filling enough for a bunch of big burly farmers? Put meat all over it, then consider serving it as the centerpiece of a modern holiday meal.
Each of these elements is called for in the delectable party dish Molly Yeh calls ‘hummus with meat all over it.’