Kosher
984 recipes found
Provençal Zucchini and Swiss Chard Tart
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Fennel, Kale and Rice Gratin
Two types of greens provide delicious contrast in this comforting yet light dish, which is perfect for a weeknight dinner or a festive side. It's a flexible recipe, lending itself to all sorts of adaptations. Make it once, and then make it your own.
Baked Frittata With Yogurt, Chard and Green Garlic
Inspired by the signature Provençal chard omelet called truccha, this beautiful baked frittata incorporates thick Greek yogurt and lots of green garlic. It will puff up in the oven, but then it settles back down. Use a generous bunch of chard for this – green, red or rainbow – and save the stalks to use in the chard stalk and chickpea purée that I’m also posting this week. I like to serve the frittata at room temperature, or I grab a cold slice for lunch. It’s a wonderfully portable dish. The filling can be prepared through Step 4 up to 3 days ahead. The frittata keeps well for 2 or 3 days in the refrigerator.
Baked and Loaded Acorn Squash
Sweeten your winter suppers with this loaded squash that can’t help but warm you up from stem to stern when partnered with pears, Granny Smiths, nutmeg, cinnamon and apple brandy.
Apple Walnut Galette
A great rustic apple pie for Thanksgiving, this has very little butter in the pastry and a minimum of sweetening. It’s all about the apples.
Pasta With Zucchini and Mint
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Beets and Goat Cheese on a Bed of Spinach
I was inspired by Wolfgang Puck’s iconic goat cheese and beet napoleon to make something similar, but decided on a dish that is much less elaborate. If you have time to spare, you could stack the beet slices and goat cheese rather than crumbling the goat cheese over the beets.
Sweet Whole Wheat Focaccia with Pears and Walnuts
This slightly sweet focaccia (three tablespoons sugar in the dough and another sprinkled over the top) is quite beautiful and makes a perfect fall or winter bread. It’s great on its own, and also great with cheese. I like to pair it with blue cheese in particular. There are sweet, nutty and savory flavors at play here, with the rosemary-scented olive oil and pears, and the walnuts tucked into the bread’s dimples.
Beet, Potato, Carrot, Pickle and Apple Salad
This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.
Focaccia With Sweet Onion and Caper Topping
This is much like pissaladière, the Provençal onion tart. It’s a perfect time of year to make it, with sweet spring onions in abundance in the markets.
Oven-Baked Grains With Pecans and Maple Syrup
This is one of the two longer-cooking breakfast grain dishes this week. It takes about 1 hour 10 minutes in the oven, so it might be more practical for a weekend breakfast. Grits are much like polenta, and traditionally served as a savory dish, often with cheese added. Here I mixed the grits with the higher-protein millet, and liked the texture of the mix as well as the nuttier flavor. I warmed leftovers in my toaster oven and enjoyed this throughout the week.
Sweet Focaccia with Figs, Plums, and Hazelnuts
This is only slightly sweet, with three tablespoons of sugar in the dough and another tablespoon of cinnamon sugar sprinkled on top. What I find irresistible about the topping is the flavor of the rosemary-scented oil against the subtle figs and sweet-tart plums, and the nutty crunch of the hazelnuts. I use a small amount of cornmeal in my sweet focaccia dough; look for fine cornmeal, which is sometimes called corn flour.
Whole Wheat Focaccia with Tomatoes and Fontina
Focaccia, a little crisp on the bottom but soft on the top and inside, can take on many toppings besides tomatoes. Focaccia is a dimpled flatbread that can take a number of toppings, like a pizza but breadier. I used Community Grains whole wheat flour for this half-whole-wheat version, and I’m loving the results so much that I’m ready to start on a week’s worth of focaccia recipes with different toppings very soon. The bread is fragrant with olive oil, a little crisp on the bottom but soft on the top and the inside. It’s a great vehicle for summer tomatoes.
Braised Spring Carrots and Leeks With Tarragon
Serve this sweet springtime dish as a starter or side dish, or as part of a vegetarian main dish with grains.
Buckwheat and Black Kale With Brussels Sprouts
This warm vegetable and grain salad from executive chef Michael Anthony at New York City’s Gramercy Tavern is hearty and satisfying and works as a standalone vegetarian meal or as an accompaniment to roast meat or fish.
Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts
This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn’t what the salad is about. It’s about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.
Spaghetti With Cauliflower, Almonds, Tomatoes and Chickpeas
Pasta with cauliflower comes in many variations throughout Italy. This one is all about texture -- crunchy almonds, tender (but not mushy) cauliflower and plush chickpeas. The original version of this recipe called for quinoa spaghetti (and if you're into that, go for it!), but we've found it's just as tasty with the traditional sort as well.
Forbidden Rice Pudding With Blueberries
This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.
Tomato, Zucchini and Avocado Salad
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Whole Wheat Focaccia with Cherry Tomatoes and Olives
Even in mid-September, you can find sweet cherry tomatoes, and they look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe.
Tacos With Summer Squash, Tomatoes and Beans
Beans such as pintos, even out of a can, add substance to this summery taco filling. Goat cheese provides a creamy, rich finish.
Roasted Apple and Pear Compote With Candied Ginger
This comforting compote should be served warm. If you do want a little indulgence, add a dollop of crème fraîche to each serving.
Spiced Sweet Potato Fries With Chili-Cilantro Cream
Sweet potato french fries will surprise everyone at your holiday table — and nobody will miss the marshmallows. The potatoes are baked, not fried, so no need to feel guilty. Chili powder, cumin, cayenne and paprika complement the natural sweetness of the potatoes. It’s probably a good idea to double this recipe, because they go fast.
Whole Wheat Focaccia with Peppers and Eggplant
I first made this because I had a festival of leftovers in my refrigerator – sautéed peppers with tomato and onion, and roasted eggplant. The combination made a delicious, typically Mediterranean topping. The peppers would suffice, but it’s even better with the eggplant. You can use one type of bell pepper or a mix, and if you want some heat, add a hot one.