Warning: this dish should be x-rated—or even illegal.

Plan on making the latkes as soon after you prepare the batter as possible—and no more than 30 minutes ahead of frying. Then, serve them practically right out of the pan—they’ll be at their very best!

Brisket is the go-to main course for many Jewish holiday celebrations like Passover and Chanukah. This recipe adds a Spanish/Sephardic influence by using Spanish paprika, sherry and olives to flavor the meat and is sure to please at your next holiday celebration.

“A pie without the cheese is like a kiss without the squeeze”—or so the saying goes in the Leatherstocking district of New York state. This region, named for deerskin pants worn by early settlers, was made famous by James Fennimore Cooper’s The Last of The Mohicans (which was one of his Leatherstocking Tales).

This is the perfect treatment for heritage birds, which can be tougher but more flavorful than mass produced frozen turkeys. The brine tenderizes the meat while the robust flavors of the maple cider glaze stands up to the stronger tasting meat. But the recipe is not just for heritage birds: standard turkeys are also made tender and flavorful.

This is bound to be your new favorite stuffing: Smokey and slightly spicy chorizo and tangy cranberries prove that opposites not only attract, but they can also form a perfect union.

We love the body and depth a little sherry adds to the flavor of this gravy. Madeira and port will work equally well.

The recipe for this piquant and aromatic relish may be doubled or tripled.

Golden buttery breadcrumbs transform roasted cauliflower into an irresistible side dish suitable for a holiday feast, a formal dinner party, and because it is so easy to make, a busy weeknight.