Today, plov has transitioned from a slow-cooked, stew-like affair to one that can be pulled together in about an hour.

Orange blossom water, zest and the fruitiness of olive oil get mixed with textured semolina in this rich, luscious basbusa cake.

Opening Sharon Lurie’s "A Taste of South Africa with the Kosher Butcher’s Wife" is like experiencing a new frontier of Jewish cooking.

These chocolate doughnuts have a slightly crunchy exterior and a soft interior, and can be eaten “plain” or topped with sprinkles or toasted coconut.

This year, let's refashion these deliciously spicy molasses-based cookies as Hanukkah-themed gingerbread treats.

In 'Variations,' Daniella Silver shares more of her eminently doable, eminently delicious recipes that are as beautiful as they are creative.

Using coconut milk, cream and oil in place of dairy makes for luscious and rich chocolate-based desserts—for instance, this Raspberry Chocolate Mousse with Cookie Crumbles.

The legendary William Greenberg bakery, a Manhattan staple since 1946, has just published its first-ever cookbook.