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Holiday alert! Here's a filling that comes together in no time. If there is some dough on hand or a crust in the freezer, you're all set to go. more »

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These savory rugelach are made with a cream-cheese-based dough, which softens very quickly. If the dough becomes tricky to work with, chill it until firm, then continue with the recipe. more »

Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any leathery outer layers from the shallots. more »

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Preserved lemon, an essential ingredient in Moroccan cooking, is made by pickling lemons in salt, lemon juice, and olive oil. Here, preserving just the peel (begin at least a day ahead) is an easy way to add an exciting note to the creme fraiche. more »

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook , ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer. more »

Clementines take the place of oranges in this variation on the French classic duck a l'orange. Borrowing the 'twice cooked' approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin more »

This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick. more »

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The Ashkenazic and Sephardic traditions feature dishes with sweet-and-sour combinations such as honey and lemon. Serve this chicken with potatoes or matzo farfel, and you've got a great meal. more »