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RECIPES
Hors d'oeuvre, First Courses, and Dips
Pastrami-Style Cured Salmon (in book)
Asian Noodle Twists/Ginger Soy Marinade
Middle Eastern Meatballs
Chickpea Latkes
Borscht with Fennel
Tzatziki
Toasted Sesame Dip
Carrot Hummus
Main Courses
Slow-Roasted Spice Oil Salmon/Smoked Tomato Compote (in book)
Breast of Chicken with Herbed Panko Crumb Crust/Rosemary Sauce
Braised Brisket with Thirty-Six Cloves of Garlic and Jerusalem Artichoke Puree
Roasted Vegetable Lasagne
Swiss Chard Fritada (in book)
Side Dishes
Toasted Orzo with Fennel and Red Onion
Chickpea Salad Nicoise
French Lentil Salad (in book)
"Pepper-Mint" Salad (in book)
Lemon-Roasted Asparagus
Onion-crusted Sweet Potato Kugel
Bread
Walnut-cilantro Challah and Variations (in book)
Desserts
Raspberry Macaroons
Rachel's Mini Cheesecakes (in book)
Citrus Cake (in book)
Apple Challah Bread Pudding
Pear-Cranberry Buttermilk Noodle Kugel
Magda's Homestyle Plum Torte
Chocolate Marshmallow Bar/Bat Mitzvah Cake
Chocolate Frosting/Fluffy Mallow Frosting/Ganache (in book)
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