Recipes

Breads and sweet breakfast breads

Almond yogurt cake
Black raspberry muffins
Blueberry oatmeal muffins
Bread machine challah
Cinnamon chocolate scones
Cornmeal pound cake
Darna challah (from Panama)
Halot à la danoise – braiding technique
Jim Lahey’s no-knead bread
Meyer lemon and cranberry scones
Oatmeal maple pecan scones
Pumpkin-cranberry bread
Round woven challah - braiding technique
(Non-dairy) skillet cornbread with cayenne
Sunday morning pancakes
Whole wheat cinnamon bread
Zucchini bread

Sweets (also ice cream and sorbet)

Almond and orange croquants (French-style biscotti)
Almond butter chocolate chunk cookies
Almond cake with orange flower water
Almond tuiles
Amaretti coins
Apfelstrudel
Applesauce
Bistro chocolate cake
Blueberry cornmeal brown butter crumb bars
Brown butter blondies
Caramelized honey cake
Cheating lemon mascarpone tart
Chocolate almond biscotti
Chocolate almond orange biscotti
Chocolate chip “crokies” (cookies with rice krispies)
Chocolate chip pound cake
Chocolate covered graham crackers
Cocoa brownies with brown butter and fleur de sel
Cranberry applesauce
Dark chocolate chip and orange cookies
Easy apple cake (also great with stone fruits)
Éclairs and master pâte à choux recipe, crème pâtissière, and chocolate glaze
Espresso shortbread
Gianduia cookie bites
Grilled cranberry orange zinfandel teacakes with orange mascarpone cream
Grilled pears
Honey madeleines
Ka’ak b’sukar – Syrian sugar cookies
Kruidnoten (or speculoos/speculaas buttons)
Lavender cake
Lemon bars
Lemon yogurt cake
Madeleines
Olive oil Cointreau cake
Pear and dried cherry tart
Pear frangipane (almond cream) tart
Pears poached in red wine with crème anglaise and caramel
Pistachio rose biscotti
Pomegranate apple(sauce) tarte tatin
Plum blueberry galette
(Dimply) Plum cake with lime and rose
(Easy) Plum cake with lime and rose
Sufganiyot (jam-filled doughnuts)
Swedish visiting cake
Tarte tatin aux poires et vin / Upside-down pear tart with red wine caramel
Tuscan almond biscotti
Zwetschgendatschi (Bavarian plum cake)

Ice Cream and Sorbet

Concord grape sorbet
Grapefruit mint sorbet
Olive oil ice cream with balsamic caramel sauce
Sangria sorbet

Soups

Barley soup with mushrooms and kale
Black bean soup with cumin labne
Butternut squash and cannellini bean soup with chermoula
Chard minestrone
Cream of potato soup with hazelnut pesto
Cucumber gazpacho
Cucumber mint gazpacho (from Ten Tables)
Hurricane stew
Kale and white bean soup with parmesan crisps
Koshary
Red lentil soup
Mushroom soup
Mushroom soup with wheat berries
Salmorejo
Soupe à l’oignon gratinée (ou pas)
Spicy butternut squash soup
Tomato couscous soup
Udon miso soup
Wild mushroom soup

Salads (see also vegetables)

Arugula, herb, and pistachio salad with orange blossom dressing
Arugula salad with pear, goat cheese, pomegranate, and candied walnuts
Asparagus avocado salad
Bitter greens with pink grapefruit and sumac
Cabbage slaw with miso-sesame dressing
Chopped salad with tomatillo cilantro dressing
Collard slaw
Fennel and pistachio salad
Grapefruit avocado salad
Green green salad (arugula, pea shoots, spinach, cucumber, avocado, cilantro, mint, basil, etc.)
“Jewel box” beet and pomegranate salad
Kale and pear salad with pomegranate gremolata
Kale salad with barley and beets
Kale salad with ricotta salata, walnuts, and bread crumbs
Kibbutz herb salad
Miso brocco-slaw
Orange, beet, and feta salad
Panama fruit salad
Panzanella
Salad with beets and ruby red grapefruit
Salade composée nicoise-esque
Salade Mira-Noa
Shevi-Randi salad (lettuce, avocado, mango, caramelized nuts)
Spinach salad with slow-roasted tomatoes and mushrooms
Super fresh salad of pea shoots, tomatoes, and corn
Vic’s Israeli salad with olives
Watermelon feta tomato salad with basil dressing

Meats (beef, poultry, lamb)

Bolognese-style meat sauce
Braised shortribs with sour cherries
Braised short ribs with tamarind
Chems al aachi or boulettes de viande et sauce crépuscule (meatballs with saffron sunset sauce)
Chicken, roasted with lemon and thyme
Chicken schnitzel
Chicken skewers (from Michael Solomonov)
Chicken with roasted vegetables
French roast, Middle Eastern Style
Lahmajun-style meat sauce over brown rice
Moroccan beef and chickpea tagine
Nuggets (Meira’s pretzel chicken)
Ossobuco alla Milanese
Pomegranate chicken
Rebbetzin’s roast, or Moroccan brisket with olives, tomatoes, onions, and preserved lemons
Salpicón (Mexican shredded beef)
Skirt steak diablo
Spoon lamb
Tomato and onion braised brisket

Fish

Lox and blini
(Michael Levitan’s) Maple-mustard glazed smoked sable with beets and horseradish vinaigrette (great with chicken too)
Panamanian ceviche
Sabzi polo mahi (Persian herbed rice with fish)
Salmon en papillote with tomatoes and basil
Salmon with lemon dill pesto
Sea bass over braised fennel

Pasta, grains, and seeds (and sauces that go with them)

Arugula pesto over orzo
Bulgur and chickpea salad with parsley and mint
Butternut squash and farro salad with pepitas and ricotta salata
Cumin-scented quinoa and black rice salad with avocado
Fall quinoa
Farro tabouli
Fettuccine with asparagus, lemon, mascarpone, and almonds
Garlic scape pesto
Lemon-tehina quinoa
Marcella Hazan’s tomato sauce
Mediterranean quinoa salad
Penne alla vodka
Quinoa mango salad with lime-cumin dressing
Spicy carrot tortellini with lemon cumin sauce

 Vegetables (see also salads)

Baby kale with cannellini beans (“greens and beans”)
Bok choy tofu stir-fry
Braised red cabbage
Butternut squash mash with balsamic onions
Cumin-roasted carrots
Green beans with mustard seed vinaigrette
Grilled vegetables with chipotle sauce (asparagus, zucchini, yellow squash, onion)
Haricots jaunes aux noisettes (yellow beans with hazelnuts)
Haricots vert and mangetout with hazelnut and orange
Marinated zucchini salad with mushrooms
Marinated zucchini with mint
Mushroom chard ragoût over creamy polenta
Oven-roasted corn on the cob
Pomegranate roasted carrots
Roasted butternut squash and red onion with tahina and za’atar
Roasted brussels sprouts
Roasted zucchini with cumin
Slow-roasted tomatoes
Sweet potato candy (maple-roasted sweet potatoes)
Summer succotash with butter-poached purple beans
Tomato tarte tatin with caramelized onions
Tomato tarte tatin, take 2 (with pomegranate and mint)
Warm squash and white bean salad
Zucchini ribbon salad with Middle Eastern spices
Zucchini tart with raclette

Cheese and Eggs

Baked Brie sans croûte with caramelized onions
Cheese soufflé
Poached eggs
Shakshuka
Tortilla Española
Zucchini and tomato frittata with feta

Drinks

Cold-brewed iced coffee
Limonana (lemonade with mint)
Tinto de verano (Spanish “red wine of summer”)

Dips and Spreads and Dressings

Hummus (from Michael Solonomov)
Italian white bean spread
Miso-sesame dressing
Orange blossom dressing
Pomegranate molasses dressing
Refried beans
Salata Idan – East African lentil dip
Tomatillo cilantro dressing
Yom HaAtzmaut chatzilim (eggplant spread with tomatoes)

Techniques

Baking: pâte à choux (cream puff pastry)
Baking: pâte brisée (shortcrust dough for pies and tarts)
Cooking: dry heat (grilling, frying)
Cooking: eggs
Cooking: knife skills
Cooking: moist heat (braising)
Cooking: sauces
Cooking: stock and soup

Everything else

Croutons
I-need-an-afternoon-snack mix
Roasted squash seeds
Simple simple syrup
Spicy caramelized walnuts