From the category archives:

kosher for passover

Tamarind-Cherry Meatballs

August 6, 2009

Short post today, but I wanted to offer a recipe that puts the tamarind puree I recently posted to good use. These meatballs are really a cinch to make; they’re studded with rich, nutty pine nuts, and the sweet-tart sauce, with fresh and dried sour cherries and plenty of tamarind, is downright addictive. [...]

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Crisp Potato Eggplant Tart

September 1, 2007

This is a dead-simple dish that can serve as a side to a good steak, or as a vegetarian main dish. It’s not too difficult to make, and the payoff is worth the trouble.
Crisp Potato Eggplant Tart
adapted from Great American Food, by Charlie Palmer with Judith Choate
2 1/4 cups finely diced, peeled eggplant
1 teaspoon [...]

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Spinach and Roasted Red Pepper Gratin

September 1, 2007

This rich, flavorful gratin dish makes a fantastic light supper or lunch main course. It also happens to be gluten-free and kosher for passover — go figure.
Spinach and Roasted Red Pepper Gratin
adapted from Epicurious
4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and [...]

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Roasted Vegetable Terrine

September 1, 2007

The flavors in this dish are straightforward, but certainly not boring: just pure roasted vegetables, compressed into a terrine. Feel free to omit the goat cheese if you want the dish to be non-dairy.
Title: Roasted Vegetable Terrine
Categories: Terrines, Vegetables
Yield: 8 servings
2 yellow peppers
2 green [...]

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