Tender beef meatballs served in a warming, subtly sweet tomato sauce can be adapted to be either an appetizer or main dish. See the recipe for Sweet and Sour Potted Meatballs »

Pureeing cooked livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.

Margarine is the key to getting plump and floaty matzo balls for this Deli classic. See the recipe for Aunt Gillie’s Matzo Ball Soup »

Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken. See the recipe for Lemon and Rosemary Chicken here »

Hamud is usually a sauce for rice, but it can also be served as a soup. See the recipe for Sour Spearmint Sauce with Meatballs »

Roasting potatoes at a high temperature turns them golden brown on the outside and creamy within. See the recipe for Roasted Potatoes »

In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. See the recipe fir Stuffed Grape Leaves with Apricots »

Fine-grain bulgur wheat is essential for this dish. See the recipe for Bulgur Wheat and Walnut Salad »

This tart, pungent salad is a favorite throughout Syria. See the recipe for Green Salad with Toasted Pita Bread »

These crispy potato pancakes are equally delectable served with sour cream or applesauce. See the recipe for Classic Latkes »

These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer. See the recipe for Larry’s Firecracker Latke Poppers »

Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried. See the recipe for Bulgur Wheat and Ground Beef Pie »

Made from a classic Jewish recipe, this brisket tastes even better the next day. See the Recipe for Jewish-Style Braised Brisket»

The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence. See the recipe for Roast Chicken with Saffron and Lemons »

The apricots and currants used in this dish add just the right amount of sweetness. See the recipe for Apricot and Currant Chicken »

We like sea bass for this dish, but any firm white fish can be substituted. See the recipe for Burnt-Scallion Fish »

This recipe is adapted from Professional Baking by Wayne Gisslen. See the recipe for Macaroons »