Recipes

This time of year, we all have our traditional favorites, the ones that everyone at your table looks forward to seeing, but it’s always nice to round things out with some creative, new ideas.

Pesach. Ahhh. All that scrubbing, all that shopping, and most of all, all that cooking! How is it possible to keep Pesach costs to a minimum, while still maintaining a wide variety of foods that are both tasty and attractive? And how is it possible to keep Pesach cooking (relatively!) healthy, delicious, and even matzo meal and gluten free?

Butternut Squash, a hybrid of Gooseneck and Hubbard squashes, is a diverse winter vegetable whose warm notes help combat the winter chill.

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The first few post-Pesach days are filled with the hurried rush to consume as much “chometz” as possible – and then the weight concerns begin. For some, the gut reaction (pun intended) is to stop eating – never a good idea. We all know that the best way to lose those extra pounds is by focusing on eating healthy.

1 pound kani sticks (imitation crab sticks) 3 Persian cucumbers julienne 1 cup julienne dicon 1 mango peeled and julienne 1 cup mayonnaise

Come Rosh Hashanah and Sukkot, there are extra guests for dinner; I am always looking for a tasty family meal that everyone will enjoy.

There is nothing like the feel of those crisp new pages in your hands while taking in gorgeous, glossy pictures that you know took hours to get just right.

The Nine Days are upon us once again. This historically sad period in Jewish history shouldn't be made worse by allergic emergencies. If you (or your child) suffer from milk allergies (or lactose intolerance), planning meals for the nine days can be a challenge.

Ingredients: Four 6 oz good quality salmon showing good color,    and clear marbling, skin on   Salmon Marinade 5 oz balsamic vinegar 2-3 cloves garlic 2 oz honey (1 oz...

We asked our writers and contributors to share some of their favorite “fruit” recipes for Tu B’Shevat.

For your average Israeli, spicy hot might be fun, but not for me. Allow me to repeat - easy does it!

Who said weekday dinners had to be boring? It’s simple to keep the fresh and fun with just a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can't buy fresh).

1 (3 pound) beef brisket 2nd cut 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped

Of all the Pesach foods we had, the one I recall most fondly is my mother’s ginger-carrot candy.

“Outside the box” Hamantaschen recipes that will transform your Purim treat from ho-hum to yum, Tnuva’s culinary experts and renowned culinary artist Jamie Geller have come up with some lip-smacking dairy offerings that will elicit a “wow” from both friends and family.

This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

I sometimes -- ok, often -- envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn't go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He's a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it's not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu.

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It’s not Chanukah without latkes! That’s true; but don’t make the same boring latkes this year. Go for something healthier, more vibrant, and flavorful.

Enjoy this” sweet” new idea for a “Sweet New Year”! A refreshing and very simple idea to finish off any Yom Tov meal.

It was close to midnight and I was way too tired to go out. I decided to get creative and mix together some apricot and strawberry jam I found in my fridge.

Lucky for you, I have three gorgeous cookbooks sitting on my desk, chock full of great Pesach ideas that will turn you into a kitchen hero and will have everyone licking their plates.

I decided to re-create a chicken and broccoli dish without the sauce being too heavy or sweet. This dish is a crowd pleaser and a great supper idea.

I like to put these pastries in a basket for Purim as they make ideal Mishloach Manot.

One of the most comforting of fruits in the winter is the humble tomato. It is sweet and warmly acidic, and comforting. Therefore, I am featuring two recipes incorporating tomatoes.

This colorful Persian Chicken dish with mint, parsley and dried fruit is perfect for Passover as it is easy to prepare and ideal when you have extra guests. As I use the breast of chicken, there is no carving involved and serving is straightforward. The recipe is cooked in a delicious flavored turmeric stock, so should your Seder go on for longer than expected, the chicken will not dry out. Sephardim would tend to serve it with rice, but in my Ashkenazi household, I serve it with roasted potatoes.

There are two primary forms of measuring when it comes to cooking, and our goal is to wean you away from both of them to the greatest extent possible. (There is also a third form of measuring, but doing without it can be risky and, based on my own disaster-stories, I don’t advise it.)

Traditionally, we fry Chanukah latkes. Both discussed recipes have been tested fried and baked. Since many of us long for that specific fried latka, I compared the results of both methods.

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