Raisin

The sweetness and creaminess of this cheese celebrate the breaking of the traditional Russian dairy-free fast that precedes Easter and provide a nice contrast to the salty meats and bold flavors of the rest of the holiday menu.

This style of tart, which has a texture reminiscent of pecan pie but is spiced with cinnamon and lemon peel and studded with raisins, is a specialty of the Borders, a southeast region that stretches from the English border to just south of Edinburgh. Many variations exist, some of them simply called "Border Tart." This one has as its namesake the village of Ecclefechan. Serve the tart at room temperature for afternoon tea or barely warm with a dollop of whipped cream and a scattering of toasted walnuts.

Moroccan Turkey Pie Traditionally, Moroccan b'stilla is a pie made with minced squab.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

These delicious chocolate chip cookies are worth the calorie splurge.

This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. At '21' the classic garnish is diced poached chicken; this version substitutes chutney.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Can be prepared in 45 minutes or less.

Stuffed pastas such as ravioli are simple to make, but it is important to keep the dough soft enough to be worked easily. Always roll out and fill 1 sheet of dough at a time, keeping the remaining dough wrapped in plastic wrap to prevent it from drying out.