Kosher
984 recipes found
Greek Black-Eyed Peas Salad
Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Marinated Olives
These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
Egg and Herb Salad
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery). It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
Country ‘Meatloaf’ With Golden Gravy
Chloe Coscarelli, a vegan chef, offers this hearty vegetarian dish packed with protein.
Tempeh and Wild Mushroom Fricassee
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Gluten-Free Pumpkin Dumplings With Radicchio
Silvana Nardone, the founding editor of the food magazine Every Day With Rachael Ray, developed this recipe for her gluten-intolerant son. It's incredibly easy. Just mix together a can of pumpkin purée, a couple eggs and a cup of gluten-free flour blend. Plop spoonfuls into a pot of boiling water, and in minutes – dumplings. Toss those with a quick sauté of onion, red pepper flakes and radicchio for a filling, healthy dinner. The dumplings are super light and pillowy, but if you prefer a firmer texture, add more gluten-free flour, 1 tablespoon at a time, to the pasta dough.
Spring Rolls With Spinach, Mushrooms, Sesame, Rice and Herbs
I steam the spinach just until it collapses for these rolls and combine it with rice instead of the more traditional noodles. You can use brown, regular basmati or jasmine rice
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Savory Oatmeal Pan Bread
This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread.
Apple Pear Strudel With Dried Fruit and Almonds
This strudel is made with phyllo dough. When I tested it the first time, I found that I had enough filling for two strudels. Rather than cut the amount of filling, I increased the number of strudels to 2, as this is a dessert you can assemble and keep, unbaked, in the freezer.
Oatmeal Tabbouleh
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten. Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs. For best results, toss the soaked oats with the dressing and refrigerate overnight.
Focaccia With Tomatoes and Rosemary
This beautiful bread is a great way to use summer tomatoes, but the heat from the oven will draw rich, deep flavor from the less flavorful ones found in winter as well.
Orange-Date-Walnut Passover Cake
Walnut Fougasse or Focaccia
What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible.
Potato Latke 'muffins'
Pan-Seared Oatmeal With Warm Fruit Compote and Cider Syrup
There's weekday oatmeal – the sort you make and eat in a rush – and then there's a special occasion oatmeal like this – the kind you save for a lazy weekend morning when the children are watching cartoons and you have the time to make something truly spectacular. First, reduce some apple cider until it's thick and glossy. While that simmers, toss together a quick compote of water, brown sugar, cinnamon and dried fruit. Make a simple pot of steel-cut oatmeal, spread it in a baking dish and chill for about an hour. (If you're a planner, you could do everything up to here the night before.) Finally, cut into triangles and sear in a blazing-hot pan glistening with butter. Serve with compote and syrup and prepare for oohs, ahhs and oh-mys.
Dessert Galette Pastry
A galette is a free-form pie, more rustic than a tart, that is baked directly on a sheet pan or baking stone. Although they’re usually made with classic buttery pie dough or puff pastry, I’ve developed this yeasted dough recipe, which is delicate and tasty but not too rich. The yield is enough for two galettes, but has only 60 grams of butter (about four tablespoons). It’s sort of a cross between a pizza dough and pie-crust dough, wholesome because of the addition of whole-wheat flour but not heavy. Almond flour contributes a nutty flavor and delicate texture, but it’s optional. The trick is to roll it very thin, then freeze it right away so that it doesn’t continue to rise and become too bready. Make sure to dust your work surface well before you roll out the pastry, and to let the dough rest for a few minutes after each few passes with the rolling pin so that it doesn’t shrink back, as yeast doughs do. If you keep letting it rest, you won’t have trouble achieving a thin 12- to 13-inch round.
Rainbow Beef
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Papaya and Blueberry Salad With Ginger-Lime Dressing
Though blueberries aren’t a tropical fruit, they go well with bright yellow or orange fruits from warm places. Papaya is high in potassium and contains enzymes that help break down proteins.
Orange-Almond Flan
No dish is as Spanish as a creamy flan. But the version from the cookbook Ana Benarroch de Bensadón is made with oranges, almonds and sugar, with no cream or condensed milk that would keep it from sharing a kosher table with meat dishes.
Rice Bowl With Cabbage and Baked Tofu
I cooked up a pot of Thai purple sticky rice that had been lingering in the pantry, and then decided how I would turn it into a meal. It was too sticky to use for stir-fried rice so I made stir-fried vegetables and oven-baked tofu, and served up rice bowls topped with both. I thought it might be an altogether too purple meal, but it was quickly devoured, and we are all the more anti-oxidant rich because of the anthocyanins in the red and purple foods.
French Almond Macaroons
Gingered Winter Fruit Ambrosia
The lime, honey and ginger marinade is perfect for this grapefruit, pear and grape salad. The chia seeds not only contribute to the nutritional value of the dish; they also act as a natural thickener for the marinade.
Red Cabbage, Carrot and Broccoli Stem Latkes With Caraway and Sesame
I love finding things to do with broccoli stems. I find that allowing the cabbage mixture to sit for 10 to 15 minutes before forming the latkes allows the cabbage to soften a bit, and the latkes hold together better.