Prosciutto is a delightfully crisp accent for soups, pastas, and salads. Arrange the prosciutto slices on a parchment-lined baking sheet, and bake at 350 degrees for 15 minutes. For the crunchiest texture, allow the prosciutto to cool before serving.

Perfect for Rosh Hashanah: kids will be bowled over by this idea for apples and honey. Trim the top and bottom of an apple and hollow it out with a spoon or melon baller. (McIntoshes are easy to scoop.) Brush the inside with lemon juice, and fill with honey. Slice more apples for dipping.

Roll out puff pastry into a rectangle, and spread a thin layer of homemade or store-bought jam on 1 half. Fold the other half over. Lightly brush with beaten egg, and sprinkle generously with sanding sugar. Slice dough into 1/2-inch strips; twist and curl each. Arrange on baking sheet, and freeze for 15 to 20 minutes. Bake at 400 degrees until golden, about 15 minutes. 

Storage: Unbaked jelly curls can be frozen for up to 6 months.

Once the beef has finished cooking, let it rest on a cutting board for at least 10 minutes (this will allow the juices to redistribute). 

Cut Across the Grain

Holding meat steady with a carving fork, slice the tenderloin across the grain into 1/2-inch-thick pieces with a sawing motion, using a few long strokes of a carving knife.

Once the lamb has finished cooking, let it rest for at least 10 minutes (this will allow the juices to redistribute).

1. Hold Two Rib Bones 

To slice each rack into chops, hold the ends of two neighboring rib bones upright at one end of the rack. 

2. Cut Between the Ribs