Easy recipe for fresh fig preserves with orange juice and the tasty addition of fall spices – cinnamon, ginger, allspice and cloves.
Appetizers
Tomato Frost
Chef Louise Mellor shares a recipe for Tomato Frost, a savory granita, from The Best in Cookery in the Middle West by Grace Grosvenor Clark, 1955
Eggplant Tahini Basil Crostini
Smoky roasted eggplant with creamy sesame tahini, lemon, garlic & fresh basil top grilled sourdough slices to make a healthy, delicious crostini
Quick Pickles
Recipe for salty, crunchy kosher dill pickles in a simple salt and vinegar brine. Easy fast method for great pickles with homemade pickling spice.
Panko Corn and Pepper Schnitzel
Vegetarian summer recipe for crispy corn cakes topped with sour cream and fresh heirloom tomato relish. Vegetarian alternative to schnitzel.
Jewish Fried Artichokes
Recipe and step-by-step photo tutorial for crispy and savory Jewish Fried Artichokes. Includes steps for cleaning and prepping artichokes.
Cleaning, Steaming and Eating Artichokes
Learn how to clean and trim whole artichokes for steaming, how to reach the steamed artichoke heart, and how to eat steamed artichokes.
How to Grill Artichokes
Give your artichokes a smoky flavor by finishing them on the grill. Learn how to clean, prep, steam, grill and sauce for tender, smoky results.
Very Fancy Sandwiches
Chef Louise Mellor shares how to make simple, vintage fancy sandwiches for your next soiree. From wartime American Home Magazine.
Chilled Greek Yogurt Soup
Simple no-cook chilled soup with Greek yogurt, cucumbers and fresh dill. Perfect for spring and summer, cool and refreshing
Avocado Cilantro Hummus
Learn to make creamy Avocado Cilantro Hummus from Gaby Dalkin’s cookbook “Absolutely Avocados.” Great alternative to guacamole.
Spicy Panko Chickpea Patties
Learn to make delicious Spicy Panko Chickpea Patties with this simple falafel-like recipe. Crispy, crunchy vegetarian snack.
Baked Eggplant Sandwiches
Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden.
Passover Spinach Artichoke Dip
A Kosher for Passover dairy spinach artichoke dip topped with browned, melted cheese. A simple appetizer to serve to guests during the holiday.
Richard Simmons’ Beet Bowl Salad
An interview with Richard Simmons and his healthy, creative recipe for Beet Bowl Salad.
Roasted Asparagus, Avocado and Arugula Salad
Elegant spring salad recipe. Roasted asparagus, toasted pine nuts, avocado, arugula & sweet citrus dressing.
Creamy Broccoli Tahini Soup
This healthy vegan broccoli soup is blended with tahini paste and potato, fresh dill and spices for a creamy texture and no dairy.
Roasted Beet and Red Onion Salad
Simple Morrocan-style mezze salad with roasted red beets, red onion, cumin and olive oil.
Sephardic Salsa
Recipe for Sephardic Salsa, a simple Middle Eastern salad with tomatoes, garlic, olive oil, jalapeños and lemon juice.
Pickle Slaw
Deli-style Pickle Slaw – coleslaw with cabbage, carrots, dill pickles and a creamy mayonnaise dressing. Perfect for picnics and barbecues.
Smoked Salmon Crostini
Smoked Salmon Crostini appetizer with a light Greek yogurt cream cheese spread, fresh dill, and capers.
Kale and Roasted Beet Salad with Maple Balsamic Dressing
This healthy wintery salad recipe has a vegan option. Massaged kale, roasted beets, candied maple pecans, and optional feta or goat cheese.
