A superbly delicious chicken dish that isn’t too complicated to make and yet will have everyone wanting to come back for more.

With a soft and chewy texture, these cookies are amazing. Make them for Rosh Hashanah or anytime to treat yourself.

Couscous often gets forgotten about and honestly, I don’t know why. It’s much easier to make than most grains or pasta and you can take the flavour profile with it anywhere. A simple drizzle of olive oil and lemon juice is our favourite way to serve it, but the possibilities are endless. 

All beet lovers rejoice! This is the ideal beet salad: creamy goat cheese (sub-feta if you prefer it), roasted beets, and avocado. The secret is that instead of buying precooked beets, you simply wrap them in foil and bake them like baked potatoes. It takes about an hour but the resulting beets will be tender, earthy and slightly sweet in a way that no store-bought beet can.

How do you make a picky eater fall in love with vegetables? Honestly, it depends on the vegetable. When it comes to carrots, our answer is two-part: slather them in a sweet and sticky glaze and then roast them. In the oven, the honey and butter in the glaze will caramelize, transforming plain, boring carrots into an addictive side dish.

If fried Salmon wasn’t good enough already – try marinating it and serving it with honey and garlic. This recipe is going to be a favourite for all who try it.

We’re convinced of two things. First, this is the best roasted potato recipe out there and second, you should definitely make a batch tonight. Here are some tips to make sure your batch comes out perfectly. 

There are some things that always make salad better. Croutons? Absolutely. Nuts and seeds? Uh… yeah! And what about fruit? EVEN BETTER! That’s why we love this Apple Salad. And while we love this recipe for the tangy blue cheese, bittersweet cranberries and fresh shallot vinaigrette, this salad is endlessly customizable. Add some grapes and make a pseudo-Waldorf salad. Toss in some croutons or if you want a healthier crunch, add some simple roasted chickpeas. Whatever you do, don’t skip on the apple or leafy greens!

This savoury leek and potato soup can be left chunky or blended smooth, but the best part is the crunchy garnish that tops each bowl. While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice ’em real thin, and stir-fry them until crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one.

This easy weeknight dinner takes practically zero effort but is absolutely delicious. The glaze is simple and made up of things many people will already have in their pantry. Pair with some broccoli or fried rice and you’ll have a delicious dinner on the table in under an hour.

Though you wouldn’t know it now, the humble knish used to be the unofficial street food of New York City, right up there with pushcart hot dogs and dollar slices. Brought to the city by Eastern European (mostly Ashkenazi Jewish) immigrants at the turn of the 20th century, knishes quickly rose in popularity among working-class New Yorkers. These hearty pastries—mashed potatoes, studded with bits of caramelized onion, enveloped in a thin crust—accomplished 3 things very well. They were delicious, they were filling, and they were extremely cheap. They were so cheap, in fact, that in 1916 the New York Times reported on a price-gouging war between two Lower East Side Knisheries; Max Green’s was charging 5 cents a piece, while their new neighbours across the street were charging 3. As Jewish immigrants moved to new neighbourhoods, the knish’s popularity grew throughout the city. Fried knish companies popped up, making square, golden yellow potato bricks that were more durable, and easy for street vendors to stack in their carts. (Hot tip: Most knish lovers will tell you a fried knish is not a real knish.)

If you ask us, you’re not truly celebrating the Festival without a crispy batch of latkes. The festival calls for eating deep-fried foods such as latkes and sufganiyot, or jelly doughnuts, so whether you have a sweet tooth or love something golden brown and crispy, you’ll have something to enjoy on one of the eight crazy nights. Serve these homemade latkes with sour cream and homemade applesauce for the PRIME latke experience.

This sweet potato salad is the perfect way to lighten up any spring dinner. It is packed with all the things we like to pair with sweet potato. Feta, dried cranberries and red onions pair really nicely with the earthy sweetness of the orange super food.