Ever since Ana Bensadon moved to Madrid from her native Tangier in the 1950s, she has been writing to Sephardic Jews all over the world asking for recipes. “My idea is to leave a legacy for the young women,” she told me, while visiting her daughter in Florida. “It is very important to maintain fidelity to our traditions and to transmit them to the new generation.” Many recipes, like fijuelas (see page 360) and flan, are commonly known, but others, like this chocolate mousse using olive oil instead of cream, is a fascinating adaptation of a local French delicacy to comply with the laws of kashrut.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.