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Roasted Cherry Tomatoes - Linda Weisberg
Roasted Cherry Tomatoes - Linda Weisberg
By Linda Weisberg @ 10:01 PM :: 13513 Views :: 1333 Comments :: :: All, Salads, Entrees / Main Courses

Food Editor's Notes:  Linda swears by this recipe and you will see why when you give it a try.  You won't believe how easy and delicious it is!  Use ripe, locally grown cherry tomatoes for the best result.  Roasting brings out the smoky sweetness of their unique, fresh flavor.  I use 2 tablespoons of chopped basil, lightly packed, and 2 teaspoons of thyme leaves, but Linda says to feel free to adjust the amounts or substitute other herbs for the basil and thyme if you wish.  The tomato juices mix with the olive oil and herbs in the pan to create a delicious sauce.  Scrape out everything into a bowl and serve over pasta or as a side with meat, chicken, or fish.  It is good hot, warm, or at room temperature.  This recipe can easily be doubled or tripled for a crowd.

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Linguine with Fresh Tomatoes and Herbs
Linguine with Fresh Tomatoes and Herbs
By Jamie Stolper @ 10:27 AM :: 16715 Views :: 1800 Comments :: :: All, Entrees / Main Courses, Holidays

My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.

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Mango-Date Haroset
Mango-Date Haroset
By Jeffrey Nathan @ 4:32 PM :: 8834 Views :: 744 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

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Vegetarian Lasagna
Vegetarian Lasagna
By Norene Gilletz @ 4:31 PM :: 5965 Views :: 317 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Food Editor's Note:

Food Editor’s Note: I love this lasagna! Its title in Norene’s cookbook is Luscious Lasagna, and the name couldn’t be more apt. The other great thing about this dish is how healthy it is for a lasagna, chock full of all kinds of vegetables. You can make the sauce on one occasion and refrigerate or freeze it until you are ready to assemble the lasagna. This is a great dish for a family dinner or informal get-together with friends. Prepare it in advance, but cook it just before serving - it will be puffed and golden and smell heavenly.

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Linguine with Fresh Tomoatoes and Herbs
Linguine with Fresh Tomoatoes and Herbs
By Jamie Stolper @ 4:30 PM :: 5630 Views :: 396 Comments :: :: All, Salads, Entrees / Main Courses, Pareve

My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.

 
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Lentil Soup
Lentil Soup
By Pearl Roseman @ 4:28 PM :: 6941 Views :: 701 Comments :: :: All, Soups, Pareve, Vegetarian

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

This delicious vegetarian soup can be made in a pressure cooker or regular soup pot.

Food Editor's note:  This lentil soup is pareve, unlike many others which require chicken stock.  But the flavor is full-bodied, due to the addition of tomatoes and other vegetables, and various herbs and spices.  It is quite easy to prepare, and if you make it in a pressure cooker, as I do, it will be ready in about an hour!  Chop the celery, carrots, and onion in the food processor (separately) to speed up the preparation time.

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Lemon Mergingue Pie
Lemon Mergingue Pie
By Judy Rosenberg @ 4:26 PM :: 7519 Views :: 328 Comments :: :: All, Desserts, Entrees / Main Courses, Dairy, Pareve

Food Editor's Note:

This is a delicious dessert when you want something different, dramatic, and not too heavy. The combination of crisp crust, sweet-tart filling, and airy meringue is truly a satisfying combination. Judy’s version is very reliable - the filling sets up beautifully and the meringue is just the right consistency. You will need to make this dessert at least eight hours in advance, but the actual preparation time is less than an hour if you use a store-bought pie crust that you bake at home. This is a winner!

 
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Ilene Gilbert's Lemon Meringue Dessert
Ilene Gilbert's Lemon Meringue Dessert
By Norene Gilletz @ 4:25 PM :: 13281 Views :: 293 Comments :: :: All, Desserts, Holidays, Passover

My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

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Norene's Lemon Meringue Clouds
Norene's Lemon Meringue Clouds
By Norene Gilletz @ 4:24 PM :: 38461 Views :: 1563 Comments :: :: All, Desserts, Holidays, Passover
Here's one of my favorite Passover cookies which comes from my low-fat cookbook "Healthy Helpings."  These guilt-free treats taste a lot like lemon meringue pie!  They're easy to make and fat-free.  Each cookie contains just 14 calories and 3 grams of carbohydrate!  It's the perfect ending for any meal, Passover or year 'round.  Enjoy!
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Tart Lemon Curd
Tart Lemon Curd
By Judy Rosenberg @ 4:22 PM :: 5870 Views :: 452 Comments :: :: All, Desserts, Holidays, Passover

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

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