Roasted asparagus and sweet roasted mini peppers with a delicious simple dressing. Easy, healthy, flavorful and colorful vegan side dish.
Simple healthy vegan side dish, made on one baking sheet in less than 40 minutes.
Beth Manos Brickey from Tasty Yummies shares a gluten free, vegan kosher for Passover salad recipe.
Meg van der Kruik from Beard + Bonnet shares a kosher for Passover vegetarian entree recipe.
Green Bean Mushroom Sauté with Spiced Plum Sauce, Asian-inspired sweet and spicy side dish.
Boozy Orange Blossom Cranberry Sauce, unique recipe with orange blossom water, Cointreau and spices.
Pumpkin Cranberry Cupcakes with Craisins, Walnuts and Cinnamon Cream Cheese Frosting
Healthy roasted yams with sweet Maui onions, fragrant rosemary and spicy chili pepper flakes. Healthy and flavorful cold weather vegan side dish.
A remarkably easy, scrumptious dessert recipe made with oats, nuts, apples and spices.
Recipe for fresh figs stuffed with goat cheese, quickly roasted and topped with date syrup. Simple and scrumptious appetizer, all natural finger food.
This flavorful and festive vegan side dish combines sweet and salty flavors into one tempting, colorful and beautiful salad. Perfect for Rosh Hashanah.
Simple Eastern European Jewish dessert recipe for Marak Perot, also known as Compote or Fruit Soup, with apricots, dried plums and lemon juice.
An elegant, flavorful recipe for ratatouille with Middle Eastern spices, smoked paprika and mushrooms. Hearty vegan entree. Kosher for Passover.
A Historical Recipe for Apple Puffs from a Family Friend of Jane Austen, made with apples, marmalade and orange blossom water in puff pastry.
History and a traditional recipe for Kentucky Bourbon Whiskey Cake from food historian Gil Marks. Bourbon spiced cake filled with dried fruit and nuts.
This healthy and colorful salad is nourishing, seasonal, and beautiful on the table.
A vintage 1905 recipe for Maple Custard with Orange Sauce, adapted from a 1905 issue of Cooking Club Magazine. Delicate and delicious dessert.
Food historian Gil Marks shares the history of Monkey Bread and a traditional recipe along with variations for this sweet treat in his regular column, American Cakes
Delicious vintage holiday recipe for roast duck with rum, brandy, orange and spices from “Through Europe with a Jug of Wine” by Morrison Wood.
Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.
A simple and divine holiday dessert made with matzo meal, autumn fruits and spices.
This beautiful vegan dish is filled with tempting textures and loads of flavor. A delightful side for a holiday gathering.