by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

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 Marisa Fox-Bevilacqua
My friend Diane prepared this dish one Shabat and blew us all away. Not only did her quinoa have a lovely crunch, it had an intense flavor, too. I begged her for the recipe and have been preparing these pearly nuggets to the delight of my guests ever since. Perfect for Passover–quinoa isn’t […]

by Laura Frankel
I like to use brown rice for this dish as often as possible. It has a nutty flavor and slightly chewy texture. White rice or basmati would be good substitutes.
Quick Tip: This pilaf can be stored in the refrigerator, covered, up to three days. Add a spoonful of stock or water when […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as spinach, swiss chard or kale, rinsed, trimmed and sliced crosswise
1 leek, halved lengthwise, rinsed and sliced
2- 3 tablespoons olive oil
3 teaspoons salt
Directions:
1. Preheat oven at 350. In a large baking pan, mix leek, greens with olive oil and salt. Bake until greens are crispy and wilted, […]

by Chana Citron
Ingredients:
2 bunches dark leafy greens, such as swiss chard, kale, collard greens, rinsed, trimmed and sliced crosswise
2 tablespoons tahini paste
Juice of ½ a lemon
3 cloves garlic, minced
Salt and pepper to taste
Directions:
1. Bring 3 inches of water to boil in a pot. Throw in the greens for 3-5 minutes and drain.
2. In a bowl, […]

by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]

by Chana Citron
If your sweet tooth is keeping you from sticking to your New Year’s resolution, take heart. There are ways to satisfy your craving while still eating healthy. What’s the secret? Try a winter squash. With more than 15 varieties to choose from, you won’t get bored sampling this satisfying […]

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 […]

by Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]