by Monita Buchwald
Ingredients:
2 ripe but not overly soft avocados pitted, peeled and diced
½ cup minced red onion
1 cup of cherry tomatoes cut in half or quarters or grape tomatoes cut in half
lime juice from ½ of a lime
¼ teaspoon chili powder
1 teaspoon coarse salt
Pinch of black pepper
Directions:

1) Mix together the avocados, tomatoes and onions
2) Add […]

by Monita Buchwald
Ingredients:
1 pound fresh asparagus
2 tsp coarse salt
For the Mimosa
2 hard boiled eggs
1 teaspoon minced parsley
1 teaspoon minced chives
For the vinaigrette
½ teaspoon coarse salt
1 tablespoon mustard
1 tablespoon red wine vinegar
salt and pepper to taste
3 tablespoons olive oil
Directions:
1. Cut off ends, but not tips, of the asparagus
2. Fill large frying pan ½ way with water […]

by Faye Levy

At a Passover party given by Women’s American ORT, I met 85-year-old Faye Waldman, who made delicious salmon cakes and gave me the recipe. The secret to their refined flavor was the fresh salmon that Ms. Waldman poached in white wine. Ms. Waldman enriched the cakes with real mayonnaise and sauteed them in […]

by Levana Kirschenbaum
Dipping fish fillets in coconut milk makes for an incredibly moist and tender fish. I love to coat my fillets with cornmeal, as it makes a thin, crisp, golden crust, much more so than flour or matzoh meal does. St. Peter’s fish, from the Kineret River in Israel, is also called tilapia when […]

by Chana Citron
Growing up in Nice, France, then marrying a Californian and living on the West Coast, I learned to absolutely love avocados. Good thing, the jury’s on my side. Once condemned for being a fatty food, the avocado is now praised for being a potent disease fighter–against heart disease, diabetes and cancer. “In this […]

by Levana Kirschenbaum
A meal in a package! That’s what this simple fish dish is. Enclosing it with its toppings in foil or parchment seals in all its flavors. Papillote is a cute French word that means curl, flutter or blink. In the food world, it refers to the frill that tented paper forms around […]

by Levana Kirschenbaum
Here’s a no-fuss recipe from my series on cooking for brides. It works mostly because of what it doesn’t include–namely rich sauces, artificial ingredients and pre-packaged seasoning. It requires no preparation and is ready in 20 minutes. How’s that for lean and mean?
 Ingredients:
1 pound salmon fillet, skinned and boned, cut into 1inch slivers, […]

by Geila Bernstein
Whenever I make kreplach for my chicken soup, I inevitably have left-over wonton wrappers, which get whisked into the freezer for later use. But last year I was having a cocktail party with an Asian theme, and I dared myself to make dumplings with them. Naturally, my challenge took me to Chinatown, where […]

by Chana Citron
Here’s a delicious and nutritious snack to seve with crackers or crudites for Tu B’Shevat or otherwise. Of course we’re partial to Israeli olives, but any fresh ones will do.
Ingredients
1 jar pitted green olives
1 jar sundried tomatoes, chopped (or 1 cup loosely packed)
4 cloves garlic, cut in thick slices
1/’3 cup extra virgin olive […]

by Laura Frankel
Winter time means comfort food, and the creamier the better. Number one on my list is polenta, which is really Italian cornmeal. I love its texture and the way it compliments so many dishes. It can be prepared in a creamy style–such as in the recipe below–or firm and […]