Kosher
984 recipes found
Mushroom Tart
If you have made the mushroom ragoût, this tart is quickly assembled. You need about 2 cups of the ragoût for the filling.
Focaccia With Cauliflower and Sage
I love to roast cauliflower on its own, so I decided to roast it, along with fresh sage leaves, on top of focaccia.
Pasta With Mushrooms and Gremolata
This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.
Winter Tomato Quiche
You can make a tomato quiche off-season using canned tomatoes for a rich tomato sauce that you blend with the custard filling. When tomatoes are in season I use the same filling but line the tart shell with sliced tomatoes.
Provençal Tomato and Bean Gratin
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Summer Tomato Gratin
When you bake tomatoes for a very long time, as you do here, they become quite sweet.
Orecchiette With Fresh and Dried Beans and Tomatoes
Once the beans are done, this pasta dish takes only 15 minutes. Orecchiette is a great pasta to use with beans, which lodge in the hollows of the little ears. I used lush Good Mother Stallard beans, an heirloom bean that I ordered from Rancho Gordo for this dish, but you can substitute supermarket pinto or borlottis. Cook them simply and use some of the broth for the sauce. If you have marinara sauce on hand you can use that; otherwise take advantage of the tomatoes arriving in farmers’ markets and your garden, and chop up a few of them. No need to cook them if you don’t want to.
Spaghetti With Roasted Cauliflower, Tomato Sauce and Olives
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Moroccan Cooked Carrot Salad
There are many versions of this cooked carrot salad throughout the Middle East and North Africa. This one, seasoned with lemon juice, cumin, garlic and olive oil, is always a crowd pleaser.
Bulgur and Squash Kefteh
This mixture can be formed into patties, but it is just as wonderful and a lot easier to spread in a baking dish, served by the spoonful.
Risotto With Spring Carrots and Leeks
You can get carrots and leeks year ‘round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers’ markets, and they’re perfect for this risotto.
Beet, Fennel and Fig Salad With Cranberry-Sage Dressing
Swiss Chard Stalk and Tahini Dip
If you are making a Swiss chard dish and don’t know what to do with the stems, save them for this luscious and ingenious Middle Eastern appetizer. Serve it with warm Arabic bread.
Quince Compote
Quince is a fruit that grows abundantly throughout the Mediterranean. Though it’s too hard and tart to bite into, it has a wonderful perfume. I like to combine it with apples in this simple compote.
Stuffed Peppers With Red Rice, Chard and Feta
This filling of red rice, greens and feta, seasoned with fresh mint, is hearty and works very nicely with red peppers. Once your rice is cooked and greens are blanched it’s easily thrown together.
Grapefruit and Navel Orange Gratin
This winter dessert is adapted from a recipe from the French chef Olympe Versini's cookbook, "Olympe." The creamy custard that naps the fruit is made with orange and grapefruit juice instead of milk (with a small amount of crème fraîche thrown in). Since oranges vary in size, I’m giving you a weight rather than a number. You may not use the whole amount but I’m sure you’ll find a way to enjoy any leftover oranges. I used about eight small Valencia oranges in all for this but they were about a third as heavy – though juicer -- as big navel oranges.
Mushroom Melt With Parsley Pesto, Kale and Arugula
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Moroccan Carrot Dip
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Summer Squash Ribbons with Cherry Tomatoes and Mint/Basil Pesto
The texture of these squash ribbons can be as satisfying as pasta if the squash is cooked just until flexible, about two to three minutes. The dish is quite beautiful, and once you’ve shaved the squash – which really doesn’t take that long – it comes together in no time. The best tool to use for tossing and stirring the squash and the cherry tomatoes is tongs. Serve as a light main dish or as a side.
Polenta With Mushrooms, Favas and Tomatoes
I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.
Shaved Fennel and Apples With Mandarin Vinaigrette
Tunisian Winter Squash 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."
Barley Risotto With Cauliflower and Red Wine
The Italians make a risotto-like dish called orzotto with barley. It has a chewier, more robust texture than risotto made with rice and considerably more fiber. I like to use red wine in this dish, both for its flavor and because I like the way it tints the cauliflower.
Bruschetta With Smashed Beans, Sage and Kale
This is comfort food — a generous spoonful of thick beans seasoned with fresh sage on top of a substantial slice of garlic toast. To make a meal of it I top the beans with seasoned greens and a little Parmesan.