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cooking.nytimes.com
This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical authority,” as our editor June Owen wrote in 1952.
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Zucchini and fennel are pureed together in this simple, seasonal soup flavored with mild curry powder that makes an elegant first course.
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Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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This is a refreshing soup of cucumbers simmered in chicken broth with scallions, farina and tarragon, pureed and combined with sour cream. Serve hot or cold.
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This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth.
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A delicious gluten free chicken sausage and broccoli rabe rotini dish the family is sure to love.
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Sauteed smoked sausage, red bell pepper, and fresh pineapple with sweet chili garlic sauce are served over hot cooked rice.
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An easy way to turn plain chocolate into a fun kid-friendly treat with Pop Rocks and puffed rice cereal from the coauthor of "Modernist Cuisine."
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This variation on a classic risotto recipe features shrimp, crab, and creamy mascarpone cheese.
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Warm spinach salad, including spinach tossed with bacon and hard-boiled eggs in a vinaigrette dressing, is a quick and fancy meal for lunch or dinner.
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A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!