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Grilled Country Bread with Tomato
Grilled Country Bread with Tomato
By Lisa Chodosh @ 15:48 :: 44502 Views :: 1586 Comments :: :: All, Entrees / Main Courses, Poultry, Holidays

This easy treat is adapted from the traditional Catalan recipe, Pa amb Tomaquet, which translates simply to Bread and Tomato. In Barcelona and the surrounding countryside it is eaten both as a snack and as an accompaniment to meals. It also makes a delicious and portable breakfast. Use the most fresh and fragrant tomatoes you can get your hands on. Never refrigerate tomatoes - it spoils their delicate texture and flavor.

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Grilled Asparagus
Grilled Asparagus
By Jamie Stolper @ 15:45 :: 5706 Views :: 174 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

I like asparagus, but I enjoy it more when it’s been grilled or oven-roasted, rather than steamed. The flavor is more intense and the texture a bit more chewy. This is an easy vegetable to make for an outdoor barbecue - prepare more than you think you will need, as people can’t resist picking up the spears with their fingers and munching on them before they even make it to the dinner table!

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Green Beans with Roasted Onions
Green Beans with Roasted Onions
By Julie Weisman @ 15:44 :: 4770 Views :: 155 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Green  Beans with Roasted Onions

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Garlic Green Beans
Garlic Green Beans
By Jamie Stolper @ 15:43 :: 6295 Views :: 182 Comments :: :: All, Salads, Holidays, Passover, Pareve, Vegetarian

Simple, but delicious, this vegetable will complement almost any entrée.

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Greek Pasta Salad
Greek Pasta Salad
By Julie Weisman @ 15:42 :: 5099 Views :: 157 Comments :: :: All, Salads, Entrees / Main Courses, Holidays, Pareve, Vegetarian
Greek Pasta Salad
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How to Segment Grapefruit and Oranges
How to Segment Grapefruit and Oranges
By Jamie Stolper @ 15:40 :: 10086 Views :: 219 Comments :: :: All, Salads, Holidays, Vegetarian

My family eats much more grapefruit now that I prepare it in this way.  At first, the task seems daunting, but after one or two tries, you will get the hang of it.  In fact,  it doesn't take me any longer to segment a whole grapefruit or two for my family than it does for me to eat a half grapefruit the traditional way, with a grapefruit spoon.  And you can create some beautiful dishes with grapefruit or oranges cut up in this way.

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Grapefruit and Avocado Salad
Grapefruit and Avocado Salad
By Jamie Stolper @ 15:38 :: 6635 Views :: 191 Comments :: :: All, Salads, Pareve, Vegetarian

My family loves to eat grapefruit prepared this way – who wouldn't!  You get all the luscious, juicy flavor of the pulp, with no peel or pith to deal with.  We eat the segments plain, or sometimes with just a sprinkle of sugar.  Click here to see how to segment grapefruit and oranges.

 

Just before Tu B'Shvat 2007, I was looking for a new recipe appropriate for the holiday that would include one or more of the fruits grown in Israel.  I recalled hearing of avocado being paired with grapefruit and so I tried various homemade dressings to top off these two of my favorite treats.  I made dairy dressings with sour cream, honey, and lime juice; various pareve dressings with combinations of different oils (the olive oil was overwhelming), vinegars, and citrus juices; and others.  Here, surprisingly, is my favorite.  The tastes and textures of the grapefruit and avocado complement each other beautifully – one rich and creamy, the other light and juicy.  Just a spoonful of the Asian-inspired dressing adds to the flavor and transforms the dish into a light first course that can be served before a Chinese-style dinner or any meal.  Serve the fruit on greens if you'd like – it makes a nice presentation.

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Glazed Corned Beef
Glazed Corned Beef
By Jamie Stolper @ 15:37 :: 12662 Views :: 344 Comments :: :: All, Entrees / Main Courses, Meat, Holidays

This is a wonderful dish to serve company, because it is easy to make, can be made in advance, and is not a run-of-the-mill entrée. It is great for fancy buffets or casual sandwich meals and will elicit oohs and aahs from your guests, guaranteed. Serve the corned beef with a good quality roll, half-sour pickles, and, on Chanukah, potato latkes and applesauce.

 

Thanks to Julie's Auntie Barbara for the basic recipe. She cooks the corned beef in a pressure cooker, as do I, but you can also make it in a regular pot. The ingredients for the glaze are not hard and fast. Try adding a few teaspoons of a bottled sweet and tangy glaze, a half-cup of pineapple juice (instead of some of the ginger ale), or, to dress up the dish, canned pineapple or mandarin oranges. The sugar and fruit will add sweetness, the mustard provides the tang, and the overall effect is pure gustatory delight

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Gingerbread with Milk Chocolate
Gingerbread with Milk Chocolate
By Estelle Birenbaum @ 15:35 :: 4363 Views :: 184 Comments :: :: All, Desserts, Holidays
Food Editor's Notes:  Julie's sister Suzy got this recipe from her friend Barbie and it has been a favorite in Julie's family for a long time.  Julie suggested it for a Chanukah dessert and so I made it in the test kitchen, with great results.  This gingerbread has fresh ginger, and thus a nice clean spicy flavor, but it is tempered with the creamy sweetness of the milk chocolate.  The cake has less molasses and dried spices than other gingerbreads.  This results in a lighter texture and color and leaves the ginger flavor to shine through.  Make sure the ginger is very fresh – you want yellow, moist flesh without any strings.  I made this with milk chocolate chips, which sunk to the bottom of the cake – this wasn't a problem for me, but if you want the chocolate more evenly distributed, then do use chocolate chopped into smaller pieces.  This cake lasts well – it can sit on your counter for days, but will probably be gone before that.  I've been grabbing pieces on the run, but to serve as a dessert, top with a spoonful of whipped cream, maybe some vanilla ice cream, or just a sprinkle of powdered sugar.
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Ginger Pumpkin Bread
Ginger Pumpkin Bread
By Jamie Stolper @ 15:33 :: 14477 Views :: 755 Comments :: :: All, Desserts, Holidays, Pareve

This is a moist, easy-to-make bread with the distinct flavor of pumpkin.  Kids will gobble it up as it is soft and colorful and a bit sweet.  But not too sweet, and therefore perfect to serve with dinner, as well as breakfast and snack time.  Have it plain or with a spread (try maple butter), or drizzle it with a simple sugar glaze for dessert.  Double the recipe to use a whole 15-ounce can of pumpkin puree and make two loaves!

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