Kosher
984 recipes found
Tuna Mushroom Burgers
I have always had a weakness for tuna burgers, and I like these even more than the classic all-fish burger because the mushrooms assure a moist texture. They are inspired by a recipe by Clifford Pleau, which was presented at the 2015 Worlds of Healthy Flavors conference. If you use sushi-grade tuna for these burgers you might want to just sear them on each side to get a rare, sushi-like interior. If you use ahi tuna, you could still cook them rare, or cook them for about 2 minutes on each side. This will produce a burger that is more well done but still nice and moist. The burgers are delicious either way. Don’t use a food processor to chop the tuna; finely chop with a knife or a cleaver. The texture will be too pasty if you use a food processor. I found that the punch of the wasabi paste dissipated when the burgers were cooked, so add more if desired.
Apple Slaw
This dish of chopped radishes, cabbage and apples makes a fresh, simple and crunchy salad for your table.
Publican Chicken
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago. The ingredient list is short, and may include much of what you already have on hand. But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
Mushroom and Beef Burgers
These hamburgers — cut through with roasted mushrooms — were inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
White Chocolate-Spice Cupcakes
Candace Nelson, founder of the Beverly Hills cupcake bakery Sprinkles, says Thanksgiving is one of the busiest holidays at the bakery. She says holiday eaters are usually excited to try new desserts but they still want to stick with the “Thanksgiving flavor profile.” “Spice cupcakes are certainly within the scope of traditional Thanksgiving flavors,” she says. “With the twist of the white chocolate cream cheese frosting, these have a decadent richness and tang that make for a perfect finish to everyone’s favorite meal.”
Nana José’s Chocolate Pecan Cake
A Passover flourless chocolate pecan torte, served with berries sweetened with shaved piloncillo, raw Mexican brown sugar, and flavored with lime juice.
Turkey and Vegetable Burgers
Turkey meat is relatively lean, and so turkey burgers are often quite dry. The vegetables in this particular burger help keep the patty moist.
Soufflé Omelet With Apricot Sauce
Soufflé omelets are quick desserts that sound a lot more difficult to make than they actually are. The sauce for these is adapted from an apricot filling for crepes in Sherry Yard’s book “Desserts by the Yard.”
Cherry and Apricot Clafoutis
Cherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast.
Meal in a Bowl With Chicken, Rice Noodles and Spinach
This comforting soup is a simplified version of a Vietnamese phô or a Japanese ramen (using rice sticks instead of somen).
Chocolate and Olive Oil Mousse
Olive oil makes this bittersweet chocolate mousse kosher for a meat meal. Joan Nathan brought the recipe to The Times in 2007. “This is a contemporary dessert from Tangiers, a city with a blend of cultures,” the cookbook author Ana Benarroch de Bensadón said. “Originally this recipe included butter and cream, but we replaced it with olive oil, making it ‘parve’ or neutral.”
Chicken Soup With Lime and Avocado
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. “Poor man’s butter,” they used to call avocados when my father was a child. (Now they would more aptly be described as “rich man’s butter.”) Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it’s ladled into bowls.
Turkey (or Chicken) Soup With Lemon and Rice
This comforting soup is inspired by a Middle Eastern chicken soup. It’s great with or without leftover turkey — don’t hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.
Risotto With Pumpkin, Ginger and Sage
Chef Peter Berley says, "I’m always looking for ways to cook pumpkin in the fall when Halloween is all around -- it always feels festive and comforting. If pumpkin season has passed, try using sweet potatoes or winter squash."
Creamy Onion Tart
For four generations, the Vongerichten family has been turning out this tart, which is like a quiche but creamier. Chef Jean-Georges says, "My grandmother taught me how to make the basic Pate Brisee pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything—sweet or savory."
Curried Chickpea Salad
This dish is surprisingly good considering the ingredients are so simple, and it’s a cinch to make. It’s better to eat the same day, once you stir in the fresh herbs.
Kale Salad With Cranberries and Cashews
There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive.
Joan Nathan’s Matzo Chremsel
Black Rice, Corn and Cranberries
This recipe came to us from Nava Atlas, the author of “Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions.” "The first time I came up with this recipe, I thought I’d better cut the recipe in half so my family of four wouldn’t be eating it for the rest of the week. What a mistake—we tore through it in no time. While it’s a festive eyeful, it’s too good to save for only special occasions, and too simple not to make for everyday meals."
Red Bean and Walnut Spread
At her restaurant, Oleanna, in Cambridge, Mass., Chef Ana Sortun serves this popular dip with homemade string cheese and bread. To prepare it, Ms. Sortun spreads the dip out on plastic wrap, tops with herbs, pomegranate molasses and pomegranate seeds, and rolls the whole thing up. She then serves it in slices. Here we make the dip plain, spread it on Wasa Lite crackers, and use the herbs and pomegranate seeds on top.
Cucumber Raita
Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.
Winter Squash and Sage Blini
Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d’oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week’s recipes. You can also go the more traditional blini route and top with smoked salmon.
Beet and Tomato Gazpacho
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen’s “The New Spanish Table.” Mr. Garcia’s soup also includes cherries, which I don’t miss in this rendition. One roasted beet transforms a classic into a beautiful original.
