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.

This is an easier and healthier version of traditional deep-fried fish. It is quite delicious too - the outside becomes crispy and the fish itself remains moist. Try this as a main course during Chanukah, when dishes made with oil remind us of the Temple oil that lasted eight days. Serve with Sweet Potato Fries for an extra special treat.

Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.

Eggplant replaces pasta in this simple and delicious vegetarian dish.  Great for brunch!  And what a delicious dairy dish for Passover!  If Parmesan cheese is not available, omit it.  Fresh spinach can be used if frozen is not available.  Wash it well, drain and cook covered for 2 to 3 minutes.  Drain and squeeze dry.

Food Editor's Note:  This recipe got rave reviews from our taste-testers!  I loved it and would make it any time, although it is particularly good for Passover as it has no breading or pasta.  It is healthy, low-carb, easier to make than you think, and can be prepared ahead and cooked or reheated when a delicious vegetarian entrée (or even side dish) is needed.  I used a 1 1/2 pound eggplant and got 10 rolls (12 slices).  There was plenty of room in the 9 by 13 casserole, so you could use a smaller dish if you'd like, or even double the recipe.  I used marinara sauce from a jar, but you could definitely use home-made sauce if you're up to it.  (I also used 2% milk and regular cheeses, not low-fat!)  I wasn't sure what "pressed dry non-fat cottage cheese" was, so I just used regular cottage cheese and squeezed out the liquid using cheesecloth.  I later asked Norene if this was a product in Canada, where she lives, and this was her response:  "Pressed cottage cheese is similar to your dry cottage cheese that is smooth like cream cheese. You might call it farmer’s cheese or hoop cheese. Otherwise, drain cottage cheese by squeezing it in cheesecloth or putting it in a strainer. We use a product called “dry cottage cheese” which is like cream cheese but lower in fat and a bit more crumbly. All are interchangeable but the fat content and moisture content differ."

Food Editor's Note:  This is a variation of a recipe in Marcy Goldman's book, A Treasury of Jewish Holiday Baking (Doubleday, 1998).  This filling is both sweet and tart and will be a refreshing change in hamantaschen.  It is a thick fruit puree and can be used as is in cookie-dough hamantaschen or butter cookies; thin it out a bit with water to use in yeast-dough pastries.  This keeps in the refrigerator for two weeks; if you have extra, freeze it for a future use.

Just a few notes on the recipe:  It is an adaptation of a recipe in The Kosher Palette (Joseph Kushner Hebrew Academy/Kushner Yeshiva High School, Livingston, New Jersey).  The original recipe calls for the challah slices to be placed directly in the baking dish.  Because I was feeding a crowd, I cut the challah slices into cubes to make it easier both to serve and to eat.  Also, I didn’t have the Grand Marnier called for in the original recipe, so I substituted Amaretto.  If you cook this about 8-10 minutes longer than specified, the caramel gets darker and a bit crunchier.  I like it this way and discovered this version because I got distracted and left it in the oven too long!  My son likes it soft and cooked as indicated in the recipe.  I recently cooked and served three dishes of this French toast to a crowd for a Sunday brunch.  On Thursday I cubed the bread and kept it in the fridge in a plastic bag.  On Friday, I prepared the caramel mixture, poured it into the dishes, and put them in the fridge, covered, overnight.  Saturday night I prepared the egg mixture, poured it over the bread, and again stored it in the fridge overnight.  All I had to do on Sunday morning was take it out of the fridge and pop it in the oven.  I loved the fact that the different steps could be spread out, minimizing the last-minute crunch.

Food Editor’s Notes:  Amy is my sister-in-law, and I tasted this wonderful dish at a brunch at her home the day after my nephew’s bar mitzvah.  All the guests raved about it and asked for the recipe, including me.  It turns out that Amy’s version is based on a recipe in one of my favorite cookbooks, The Kosher Palette, which was given me by my dear friend and amazing cook Adele Bacow.  Amy adapted it for the brunch by cutting the challah into cubes instead of using the slices as is.  When I made this at my home, I made some further changes (not incorporated below).  First of all, I was making this at the last minute, so I didn’t let the challah soak in the egg mixture overnight – I just poured it over and popped it in the oven.  Second, I didn’t bother to trim the crusts off the challah.  Third, because the original version was a bit on the sweet side for me, I used an extra slice of challah which, together with the crusts left intact, provided more bread for the same amount of “sweet.”  Also, I thought I had both Grand Marnier and Amaretto, but in fact had neither, so I just used a teaspoon of orange extract in its place.  The end result was beautiful and delicious, a perfect dish for a special breakfast or brunch.  All of which goes to show that this recipe is incredibly easy and foolproof.  When the final product comes out of the oven, it is puffed up to about three times the height of the baking dish (be sure to remove the racks on top before baking) and looks absolutely smashing.  Time it to be done when people are sitting at the table or just lining up for the buffet and you will get loads of “oohs” and “aahs” as you present this dish.  It sinks quickly, but will still taste marvelous