Kosher
984 recipes found
Zucchini Cakes
These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.
Coiled Greek Winter Squash Pie
This is a beautiful way to present a Greek phyllo-wrapped vegetable pie. The filling is wrapped in phyllo cylinders, which are arranged in a coil in a pan, then baked until crisp. It takes longer to assemble than a regular pie, but it’s worth the time for Thanksgiving. For a vegan version, you can omit the egg and the feta
Beet Salad With Chèvre Frais and Caraway
Lettuce Salad With Charred Spring Onions
Northern Greek Mushroom and Onion Pie
Use portobello mushrooms for this. They are meaty and make for a very substantial pie. You can omit the feta for a vegan version of this pie
Tishpishti (Spanish Walnut Cake With Syrup)
Carrot Potato Pancakes
Baked Ziti or Penne Rigate With Cauliflower
You can add vegetables to just about any baked macaroni dish. Cauliflower works very well in this one, inspired by another Sicilian cauliflower dish in Clifford A. Wright’s “Cucinia Paradiso.”
Mandarin Rice Stuffing With Chestnuts and Shiitake Mushrooms
The brown rice is cooked in vegetable broth to infuse it with more flavor. It needs to be cooked in advance and chilled before stir-frying. Hot rice is too moist to stir-fry and results in gummy rice. You can buy cooked chestnuts in a jar, but I prefer the taste of fresh roasted chestnuts.
Endive and Potato Gratin With Walnuts
Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
Sicilian Cauliflower and Black Olive Gratin
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Roasted Cauliflower With Tahini-Parsley Sauce
This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It’s traditionally served with falafel and keftes, fish, salads, deep-fried vegetables — or just with pita bread.
Sweet Potato, Pumpkin and Apple Puree
This mixture of sweet potatoes, savory pumpkin and tart apples is a variation on my sweet potato puree with apples. For the best flavor, I suggest you make it a day ahead.
Stir-Fried Brussels Sprouts With Shallots and Sherry
This recipe came to The Times in 2011 from Grace Young, the chef and cookbook writer. Make sure the Brussels sprouts are dry before they are put into the pan, or the liquid will turn the stir-fry into a braise. This dish can be made ahead of time, all the better for a Thanksgiving feast or a weeknight dinner.
Wheat Berry and Tomato Salad
Whole wheat berries lend themselves to both summer and winter dishes. Much of the flavor in this salad comes from the tangy juice of chopped tomatoes, almost like a marinade for the chewy wheat. The salad is all about texture, with crunchy celery (or cucumber) and soft feta contrasting with wheat.
Morning Couscous With Oranges and Dates
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Salt-Baked Potatoes
Sweet Potato and Kale Salad With Roquefort
This is a great salad to make with leftover roasted sweet potatoes but you can also roast them just to make the salad. The trick to succeeding with crispy kale is to make sure it is completely dry before you put it in the oven. If you are using bunched kale I recommend that you stem and wash it, spin it twice in a salad spinner, then set the leaves in single layers on a few layers of paper towels and roll them up. You can then refrigerate for up to a day or two. Once the salad is assembled, the portion of kale that you toss with the sweet potatoes will soften, and the kale that surrounds the sweet potatoes will remain crispy.
Celery Root-Parsnip Latkes
Noah Bernamoff serves his classic latkes at Mile End Deli in Brooklyn all year long. At Hanukkah, he breaks out the variations. Celery root and parsnip replace potato in this version, the sweetness of the parsnips tempered by the grassiness of the celery root. Mr. Bernamoff suggests topping these with horseradish cream.
Savory Olive Oil Bread With Figs and Hazelnuts
This is an adaptation of a bread in Susan Loomis’s ‘Cooking on Rue Tatin.’ The slightly spicy bread makes a nice hors d’oeuvre, cut in triangles and served with wine.
Warm Brussels Sprout Salad With Smoked Feta and Candied Pecans
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.
Ligurian Kale Pie (Torta di Verdura)
Buckwheat Harvest Tart
This vegetarian tart is trifle elaborate, but it's the sort of substantial dish that even meat-eaters will enjoy. It came to The Times in 2012 from the self-taught vegetarian chef and blogger, Sara Forte.
Pan-Fried Broccoli Stems
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.