This is a slightly adapted version of a recipe I got when I attended a summer cooking class when I was in middle school.  Because of this, the instructions are very clear, so that even novices in the kitchen will be successful.  I have made this dish for family and friends many times, always to rave reviews, and I sometimes even make it just for me.  It is definitely best when served and eaten immediately upon removal from the oven, but leftovers surely won't go to waste.

Food Editor's Notes:  This is a fabulous dish for company or a special breakfast or brunch.  It is easy to make and looks very dramatic.  The pancake rises in swells as it bakes and looks gorgeous when it first comes out of the oven.  It will begin to settle as it cools, so serve quickly.  Bake the pancake on a rack in the middle of the oven – any higher and the peaks may hit the upper burners!  I usually place a serving of the pancake on each plate and then spoon some of the apples over it.  It can also be served with berries (delicious with strawberries in syrup!), or just cinnamon and sugar, instead of the apples.  My youngest son likes it with maple syrup! 

This is easy and delicious. I sometimes add any of the following: 1/2 cup frozen or canned corn niblets, thinly sliced avocado, small can of crushed pineapple. This is best if served after being refrigerated for at least a day. Serve with a dollop of sour cream and chopped basil if you like.

Food Editor’s Note: Everyone who tasted this gazpacho loved it. I added some diced avocado to my own serving and enjoyed the contrast in textures between the crunchy vegetables and the smooth avocado. Serve the gazpacho in a large glass bowl or cookie jar for a colorful presentation.

This gazpacho is the best ever, says my son-in-law, David. (And he has a very discriminating palate.) Prepare this cold soup a day or two before serving to allow the flavors to blend. Garnish with croutons, diced pepper, or diced cucumber. Gazpacho makes a refreshing summer appetizer. Served with salad and bread sticks, it makes a delicious summer lunch. It keeps well in the refrigerator for many days, if it lasts that long. Enjoy.

This is easy to prepare and have on hand in the refrigerator.  Use it on sandwiches or to accompany grilled fish or chicken.  Serve it cold – with warm fish or chicken it is delicious!  Try this in a Tuna Burger – yummy!

This salad is best prepared when garden tomatoes are at their peak. It can also be used as a topping for bruschetta. Try topping a grilled chicken breast with a few leaves of fresh arugula and some heaping spoonfuls of the salad - it makes a quick, light and summery dinner.

Food Editor’s Note: This is delicious - it was gobbled up by our staff (and my husband had three servings!). If you are using this as a topping for bruschetta, you might want to cut up the tomatoes in smaller pieces.

This is a wonderful dessert for spring, when strawberries are at their peak.  We tested this recipe as a Passover dessert, as a friend of mine said she makes two of these every year for her seder and everyone looks forward to them.  All our tasters loved the flavor and texture of the filling, fresh and fruity, but not overly sweet.  The recipe below is a variation of the one in New Kosher Cuisine for All Seasons, contributed by Sena Yamuder of Izzy's Kosher Catering in Rhode Island.  Try different crusts to vary the taste, such as the butter crust in Judy Rosenberg's Raspberry Cream Cheese Tart or Apple Rustica, or the macaroon crust in Suzanne Weixel's Cheese Cake.  This pie is delicious, but the glaze and the crust don't hold up well for more than a day.  It's best to prepare the pie crust, glaze, and strawberries ahead of time and then assemble shortly before serving.  For Passover, assemble the pie just before sitting down to the seder and pop it into the fridge to stay cool and firm.  Make sure the whole strawberries used in the pie are of top quality for the best presentation and taste.

Every winter I make an enormous batch of the vegetable stock for this soup and freeze it. It becomes one of my "quick and easy" dinners: with some fish and a loaf of bread, I have a well-balanced meal in 5 minutes.

Food Editor’s Note: This soup is fantastic, more a stew really, with big chunks of fish and lots of colorful vegetables floating around in the hearty stock. It is quite spicy, however, so if your family isn’t a fan of "hot" foods, I would reduce the crushed red pepper to 1/4 teaspoon. For the fish, I use a combination of cod and halibut, but the choice is yours. I had the fish boned and skinned at the market and I took it all home to add to the broth. Secure the bones and skin in cheesecloth tied with string and just drop it in the pot when you add the water and wine. They will add extra flavor to the soup and you can remove them easily at the end by lifting out the cheesecloth and discarding.