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Welcome to Strawberry Season!

Wed, 22 May 2013 17:02:42 +0000

Nowadays, strawberries are available nearly year round in supermarkets across the US. But those commercially grown berries don't hold a candle to to the lush, gem-hued local strawberries that show up at farmers markets and roadside stands during early summer's fleeting strawberry season. In my neck of the woods, that season just began, and I'll be stocking up on fresh berries every chance I get.

Truth be told, plenty of those berries won't make it into recipes -- they're just so tempting when perfectly fresh and totally unadorned. But I'll make a point to save some for salads, salsa, fruit soups, and these Strawberry Sour Cream Muffins. I'd also love to hear how you use berries. Do you make jams, pies, or dressings? Strawberry mousse or vinaigrette? Please comment and share your favorite recipes and ideas!

Chag Shavuot Sameach!

Tue, 14 May 2013 19:48:40 +0000

Shavuot begins this evening, and I'm sure there are lots of milchig (dairy) dishes, from cheesecakes to lasagnas to homemade blintzes being lovingly prepared in your kitchens. I hope you enjoy them, and whatever special thoughts on the chag that they call to mind. But if you're still hunting for something to add to your holiday menu, please don't forget humble barley!

Sure, Shavuot celebrates the giving of the Torah, but it also marks the time of the ancient barley harvest -- the action in Book of Ruth, which is read during Shavuot, is directly tied to the barley harvest. Try using it in grain salads, such as this Black Bean and Barley Salad, or simply toss it with roasted vegetables and your favorite vinaigrette and serve warm or at room temperature.

Todd Gray's Fig and Port Wine Blintzes

Wed, 08 May 2013 21:55:46 +0000

Both Mother's Day and Shavuot are around the corner, and Todd Gray's Fig and Port Wine Blintzes is just the sort of recipe you'll want to make in honor of both. If the idea of making blintzes or crepes from scratch seems daunting, rest assured that the process isn't as complicated as it seems. In fact, once you get a good rhythm going, you'll be turning out the crepes like a pro. And once you've mastered crepe-making, filling and rolling them will seem like a piece of cake.

The trick with crepe making is to work quickly once you add batter to the skillet. Lift the skillet off the heat slightly and gently rotate your wrist, and you'll find it's pretty easy to swirl the batter evenly over the surface of the pan, so you have a thin, round crepe. Don't worry if the first couple of crepes turn out a little wonky -- once filled, you probably won't be able to tell that they weren't perfect. If you can, you can always eat the evidence. They'll taste just as delicious as the pretty blintzes.

Photo © Renee Comet

Sweet & Spicy Seared Tuna

Tue, 30 Apr 2013 23:55:22 +0000

Columbus, Ohio native Michele Kusma recently won one of 5 finalist spots at the 2013 Man-O-Manischewitz Cookoff with her Sweet & Spicy Seared Tuna recipe. She serves seared Ahi on a creative base of zucchini "noodle" topped wonton chips, then finishes the dish with a wasabi horseradish drizzle. The recipe works equally well as an appetizer or light meal.

Honeyed White Wine Chicken with Lemon & Olives

Tue, 30 Apr 2013 16:04:55 +0000

It's always nice to add recipes to your repertoire that are simple to make, but feel special. This Honeyed White Wine Chicken is exactly that sort of recipe. Aside from slicing onions, treating them to a brief saute, and sectioning a couple of lemons -- a couple of non-arduous, even meditative tasks -- prep is minimal. It's one of those best-of-both-worlds recipes, where you do just enough to feel like you're really cooking, but then get to chuck everything into a baking dish and let the oven do the rest.

While the chicken is baking, by the way, you'll be treated to some pretty amazing aromas, thanks to the alchemical combination of wine, honey, onions and garlic. Lemon and green olives add bright flavor and a touch of Moroccan flair. So whether you're looking for a great weeknight meal, or a Shabbat guest-worthy entree, this recipe deserves a spot on your go-to list.

Image © Miri Rotkovitz

Campfire Cooking

Sun, 28 Apr 2013 16:02:07 +0000

It's Lag Ba'Omer, which, if you get lucky on the pleasant weather front, may mean you're breaking out the grill for the first time this season, celebrating with a picnic, or gathering around a beachside bonfire. So what's on the menu? If you're firing up the grill, there are so many options. Personally, I've got a thing for Saffron Citrus Fish Kebabs or Grilled Vegetables.

If a picnic is more your speed, take a cue from this Yom Ha'Atzmaut menu and pack easy-to-transport, shareable goodies like hummus, matboucha, and cold grain salads. Lucky enough to celebrate around a giant bonfire? Make Campfire Corn on the Cob, or use it to make S'mores with all of those leftover Kosher for Passover marshmallows.

Photo © Flickr user webhamster

Todd Gray's Baked Salmon with Potatoes and Green Olives

Thu, 25 Apr 2013 01:10:41 +0000

I cook fish at least once or twice a week, and often with many of the same ingredients in Chef Todd Gray's Baked Salmon with Potatoes and Green Olives. So when I came across the recipe in Gray's new cookbook, The New Jewish Table, I knew it would be good. I had no idea it would be revelatory.

The recipe is elegant both in its presentation and the simplicity of its technique. Gray bakes the salmon in a combination of white wine and vegetable stock, which -- together with shallots, potatoes, and green olives -- infuse the fish with incredible flavor. Best of all, the recipe comes together quickly, though your dinner guests will likely think you spent hours preparing this dish.

Photo © Renee Comet

Falafel with Pickled Vegetables & Minted Lemon Yogurt

Tue, 16 Apr 2013 10:50:15 +0000

What better way to celebrate Yom HaAtzmaut -- Israel's Independence Day -- than with a fantastic falafel? Ellen's Falafel with Pickled Vegetables & Minted Lemon Yogurt comes from The New Jewish Table (St. Martin's Press, © 2013), by renowned chef Todd Gray and Ellen Kassoff Gray. The duo behind Washington D.C.'s famed Equinox restaurant developed the recipe in tribute to Ellen's long-standing "love affair with falafel," which began while she was living in Israel in the late '80s.

While the pickled vegetables and yogurt sauce are homemade, the Grays like to use a high-quality boxed falafel mix for consistent results and flavor. It's refreshing when a top chef cops to taking such a convenient shortcut, and I, for one, will take that "permission" to heart -- it makes a fun, delicious recipe that much more accessible.

Banana Nut Cake with Chocolate Icing

Mon, 08 Apr 2013 22:17:29 +0000

What kind of ridiculous person insists you've got to try a recipe for a kosher for Passover dessert not even a week after chametz got the green light again? Oh, yeah. That would be me. But I promise it's not a recommendation I'd make lightly. There are plenty of cakes and cookies I like well enough during Pesach, but only a very few I'd clamor to enjoy year round. This Banana Nut Cake (with or without the chocolate icing) is among the latter.

What's so great about it? For starters, it's made with a mix of ground nuts for more complex flavor. I used hazelnuts and walnuts, but feel free to play around with other varieties. A single very ripe banana keeps the cake moist and provides a balanced sweetness that complements the nuts beautifully. There's a mere 1/4 cup of matzo cake meal in the recipe -- just enough to help bind the batter, but not enough to make the cake taste even remotely Pesadik. (It's a great option if you're trying to use up a little leftover cake meal.) Let's just say I'm thrilled there's an overripe banana on my counter, because I've got a great excuse to make it again.

Quinoa With Arugula, Butternut Squash & Citrus Vinaigrette

Sun, 31 Mar 2013 10:56:23 +0000

I love Pesach, but I'm pretty convinced that, at least if you're Ashkenazic and eschew kitniyot, it's easier for devoted carnivores to find things to eat. That's why, as a mostly vegetarian, I'm glad we embraced quinoa and made it a Passover tradition back when there was wider consensus that it isn't, and shouldn't be considered, kitniyot.

I cook quinoa throughout the year, but during Pesach I want to make it extra special, both in honor of the chag, and because everyone else's side dish is the star of my plate. This Quinoa With Arugula, Butternut Squash & Citrus Vinaigrette is light, yet satisfying, and is amazing on its own or as a complement to meat, poultry, or fish. Roasted butternut squash lends the dish substance and sweetness that's perfectly balanced by arugula's peppery bite and the warmth of a cumin-infused citrus vinaigrette. (And yes, if you consider cumin kitniyot, it's perfectly fine to omit it.) If you can get your hands on pomegranate seeds, they're the perfect crowning touch.