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.

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!

Food Editor’s Note: Food Editor’s Note: This is a great summer soup from Norene Gilletz, author of several popular kosher cookbooks. The borscht is easy to make, cold and refreshing, and beautiful in appearance. Serve it in glass mugs for an elegant presentation. This recipe took no more than ten minutes to prepare from start to finish. Traditional borscht recipes call for sour cream as the dairy ingredient, but Norene has substituted buttermilk - it is healthier, the texture is smooth and creamy, and the taste is wonderful. The borscht aficionados in my family gave it their seal of approval! [Norene lives in Canada, so I have adjusted the amounts in Norene’s original recipe to correspond to U.S. measurements and packaging. You can easily double this recipe to serve a crowd or to have on hand in the fridge for quick lunches.]

This is a potato casserole that my Hungarian mother always made and was a family favorite.  One year it occurred to me that it was perfect for Passover.  I didn't really have the recipe written down so I tried my best to create it.  It is actually better reheated the second day.  My mother mixes it up before reheating so more parts get crispy.  I like how it looks, though, so I leave it as is.

Food Editor's Note:  This is the winner of the Passover 2003 ShalomBoston.com Recipe Contest!  It is a delicious departure from the typical potato dish – satisfying and creamy, with the unexpected added taste of eggs and a bit of tang from the sour cream.  With a few simple ingredients and easy instructions, this is a great addition to our recipe file.  Serve the potatoes as a side with a fish entree or with a salad for a complete main course.

Hummus was originally brought to Israel by Jews from Arab countries.  It is now eaten by everyone in Israel and by Jews and non-Jews throughout the world.  It is healthy, easy to make from scratch, and has a delicious, distinctive flavor.  It is traditionally eaten with fresh, warm pita bread, but can also be used as a dip with fresh vegetables or as an accompaniment to Israeli salad, falafel, and other Israeli dishes.  Tastes vary when it comes to hummus – some like it very thick, some thinner, some with added flavorings, and some with olive oil drizzled on top.  This basic recipe produces a fairly thick hummus – just add some of the reserved bean liquid or water or reduce the tahini paste to produce a thinner version.  There are instructions for flavor variations below the basic recipe.  Store the hummus in the refrigerator, but stir and let sit to take the chill off a bit before serving.

Food Editor's Note:  This is a vegetable dish that many people like to serve with a Rosh Hashanah dinner, as carrots are naturally sweet and provide good color and texture to a dinner plate.  But often the carrots come out too soft, too crunchy, too sweet, too gingery, or otherwise not up to expectations.  This recipe is a very easy one that leaves little room for variation in the final product.  Make sure you cut the carrots into pieces of equal size, so they cook evenly, and cook them just before serving so they don't soften more with a second heating.  It really is easy to do if you cut the raw carrots in advance and prepare the glaze in a separate bowl, ready to pour over the carrots and toss just before bringing to the table.

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.