104 master recipes

Deviled eggs upgraded with sharp cheddar cheese spread, Dijon mustard, scallions, and pimentos. A cheesy herbed twist on the classic Easter and party appetizer that disappears off the platter.

This creamy and smooth cocoa orange mousse pie satisfies your palate without giving you too many calories by using nonfat ricotta cheese and whipped topping.

These truffle tarts are so smooth, creamy and full of chocolate flavor, they are so handy, and melt in your mouth.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

An Italian-Jewish Passover pie with seasoned turkey breast, pine nuts, and broth-soaked matzo bound with eggs and baked with egg yolks nestled on top. Fragrant with sage, rosemary, and nutmeg, this kosher holiday main is truly special.

Middle Eastern chicken simmered in white wine with saffron, lemon, green olives, and nutmeg. A fragrant one-pot dinner served over lemon rice with bold Mediterranean flavors.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Chocolate butter cookie dough adds melted unsweetened and semi-sweet chocolate to a master holiday butter cookie recipe. Roll, cut, and shape it into pinwheels, classic cut-outs, Linzer sandwiches, or sugar-coated crescents.

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.

Boldly spiced grilled sirloin rubbed with black pepper, caraway, turmeric, and cardamom. Indian-inspired steak for adventurous grill masters.