Pan-fried paiche (or other firm white fish) with harissa and rose from Ottolenghi and Tamimi’s Jerusalem.

Meyer lemon and cranberry scones, ready to pop into the oven.

Bulgur and chickpea salad with cucumber, parsley, and mint.

Almond cake with orange flower water (from Food 52 cookbook).

Olive oil ice cream and balsamic caramel – skip the frying this Hanukkah.

Olive oil Cointreau cake for Hanukkah.

Kale and pear salad with pomegranate gremolata.

Chocolate covered graham crackers. Much better than the ones with which my grandmother used to bribe me to drink milk.

Cabbage slaw with miso-sesame dressing adapted from Deb Perelman’s The Smitten Kitchen Cookbook.

Applesauce: classic and cranberry.

Roasted butternut squash and red onion with tahina and za’atar- from Ottolenghi’s and Tamimi’s Jerusalem: A Cookbook.

Lucky to have electricity through hurricane Sandy, I channeled Tamar Adler to raid fridge and pantry to make stew.

Tortilla española – Spanish potato omelette with parsley and paprika.

Salpicón- Mexican shredded beef to tuck into a tortilla; with refried beans and pickled red onions.

Caramelized honey cake for Rosh Hashanah

Zucchini and tomato frittata with feta and dill

Blueberry peach frangipane tart

Orange blossom salad dressing for arugula, herb, and pistachio salad from Ottolenghi’s Plenty

Cucumber mint gazpacho with garlic scapes and almonds, thickened with bread, inspired by Ten Tables Provincetown

Lemon yogurt cake

Roasted carrots with pomegranate syrup and aleppo pepper; Recipe from Melissa Clark

Tomato tarte tatin with pomegranate syrup and mint