Jelly doughnuts, also known as sufganiyot, have become a classic Hanukkah treat, one of a number of foods fried in oil that are popular on the holiday (latkes, or potato pancakes, are another). They’re doughnuts without a central hole, fried and stuffed with jelly or jam. In Israel, jelly ...

Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S., but it’s easy to overcook and generally bland. Thankfully, the solution to both problems happens to be both simple and fast — a boldly flavored stir-fry. For this recipe from our book “Cook What You ...

Making kebabs from ground beef presents an opportunity and a problem. They can be boldly flavored from within by mixing spices and herbs into the meat. But getting them to stay put on skewers is tricky. So, what if we got rid of the skewers altogether? In this recipe from our book ...

Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation. Many traditional recipes make a fuss out of an otherwise simple meal, often boiling the lentils and sausages separately, ...

Though classic tabbouleh leans summery, with tomatoes, cucumbers and herbs, a seasonal spin on the nutty grain dish turns it into an easy side dish. This cool-weather riff from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, mixes bulgur ...

Building a good grain-based veggie burger is a challenge, not only for flavor, but also because they tend to fall apart. So instead we tried a seed — quinoa, to be specific — and were delighted with the results. The texture and size make it better-suited than rice or other “grains” ...