Recipes

Breads and sweet breakfast breads

Almond yogurt cake
Bialys
Buttermilk biscuits
Black raspberry muffins
Blueberry oatmeal muffins
Blueberry yogurt (higher-ish protein) pancakes
Bread machine challah
Challah French toast (with orange blossom water)
Cinnamon chocolate scones
Cornbread and mushroom stuffing
Cornmeal pound cake
Darna challah (from Panama)
Halot à la danoise – braiding technique
Jim Lahey’s no-knead bread
Laffa
Matzah brei
Meyer lemon and cranberry scones
Oatmeal maple pecan scones
Pumpkin-cranberry bread
Round woven challah – braiding technique
Rhubarb thyme muffins
(Non-dairy) skillet cornbread with cayenne
(Non-dairy) slightly sweeter cornbread
Sourdough discard muffins – strawberry version
Sunday morning pancakes
Vilde challah (Erez Komarovsky’s Wild Spring Challah)
Whole wheat cinnamon bread
Zucchini bread

Sweets (see 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
Apple cider caramels
Applesauce
Apricot and amaretti cake
Biscotti di mondorle e pinoli (Almond, pine nut, and rosemary biscotti)
Bistro chocolate cake
(Fancypants) blueberry and skyr dessert
Blueberry cornmeal brown butter crumb bars
Blueberry peach frangipane tart
Boozy cranberry port sauce
Brown butter blondies
Cassatelle (ricotta turnovers)
Caramelized honey cake
Cheating lemon mascarpone tart
Chocolate almond biscotti
Chocolate almond orange biscotti
Chocolate and zucchini cake
(Betty Crocker’s) Chocolate chip cookies
Chocolate chip “crokies” (cookies with rice krispies)
Chocolate chip pound cake
Chocolate chunk mandelbrodt/mandel bread
Chocolate-covered graham crackers
Chocolate Yogurt Snack Cakes (bouchées chocolate au yaourt)
Cocoa brownies with brown butter and fleur de sel
Coconut lime curd tart
Coconut tart or pie crust
Coconut tea cake
Cranberry applesauce
Cranberry curd
Cranberry curd tartlets
Cranberry persimmon sauce
Cream cheese dough
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
(Dorie Greenspan’s) Fruit and nut croquants
Gianduia cookie bites
Granola, maple pecan
Granola, Passover
Grilled cranberry orange zinfandel teacakes with orange mascarpone cream
Grilled pears
Honey madeleines
Ka’ak b’sukar – Syrian sugar cookies
Kerrin’s multigrain chocolate chip cookies
Kruidnoten (or speculoos/speculaas buttons)
Lavender cake
Lemon bars
Lemon curd
Lemon yogurt cake
Lime curd
Macaroons, honey
Macaroons, Meyer lemon
Macaroons, orange blossom
Madeleines
Marcella’s butter almond cake
Midnight sky cookies
Mini chocolate hazelnut olive oil cakes with sea salt
Oatmeal cookie crumble
Olive oil Cointreau cake
Pear frangipane (almond cream) tart
Pears poached in red wine with crème anglaise and caramel
Pistachio rose biscotti
Pistachio rose hamantashen
Pomegranate apple(sauce) tarte tatin
Plum and rose shortcakes
Plum and rose compote
Plum blueberry galette
(Dimply) Plum cake with lime and rose
(Easy) Plum cake with lime and rose
Roasted blueberry compote
Rhubarb crisp
Sachertorte (Viennese chocolate cake)
Strawberry rhubarb preserves
Strawberry rhubarb rugelach with oatmeal streusel
Sufganiyot (jam-filled doughnuts)
Swedish visiting cake
Tarte tatin aux poires et vin / Upside-down pear tart with red wine caramel
Tehina cookies
Tuscan almond biscotti
Zwetschgendatschi (Bavarian plum cake)

Ice Cream and Sorbet

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

Soups

Annie’s matzah ball soup
Avgolemono soup
Avocado cucumber soup
Barley soup with mushrooms and kale
Black bean soup with cumin labne
Butternut squash and cannellini bean soup with chermoula
Butternut squash and saffron soup with za’atar
Chard minestrone
Corn soup
Cream of potato soup with hazelnut pesto
Cucumber gazpacho
Cucumber mint gazpacho (from Ten Tables)
French onion soup (Soupe à l’oignon gratinée)
Gazpacho
Hurricane stew
Kale and white bean soup with parmesan crisps
Koshary
Lentil soup
Mushroom soup
Mushroom soup with wheat berries
Red lentil tomato soup
Salmorejo
Soupe à l’oignon gratinée (ou pas)
Spicy butternut squash soup
Spicy butternut squash and apple soup with cumin and curry
Stone soup (vegetable soup)
Sweet potato chickpea stew
Three-ingredient tomato soup
Tomato couscous soup
Tomato rice soup
Two-bean chili
Udon miso soup
Wild mushroom soup
Zucchini soup, creamy with dill and chives

Salads (see also vegetables)

Arugula, apple, and celery salad
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
Brussels sprouts salad with apple and hazelnut
Cabbage, lime, and peanut slaw
Cabbage slaw with miso-sesame dressing
Cabbage, melted (Adeena Sussman)
Chopped salad with tomatillo cilantro dressing
Collard slaw
Cucumber salad
Fattoush
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, apple, walnut and sumac-onion tabbouleh
Kale salad with barley and beets
Kale salad with ricotta salata, walnuts, and bread crumbs
Kibbutz herb salad
Mango, cucumber and sumac-onion Israeli salad
Miso brocco-slaw
Orange, beet, and feta salad
Panama fruit salad
Panzanella
Roast chicken salad with haricots verts and mustard vinaigrette
Salad with beets and ruby red grapefruit
Salade composée nicoise-esque
Salade Mira-Noa
Salat Vinegret (beet salad with potato, pickles, onion, and dill)
Salmon freekeh grain bowl
Shevi-Randi salad (lettuce, avocado, mango, caramelized nuts)
Spicy Tunisian Carrot Salad (Carottes Râpées à la Tunisienne)
Spinach salad with slow-roasted tomatoes and mushrooms
Spring salad with radish, cucumber, and orange
Super fresh salad of pea shoots, tomatoes, and corn
Vic’s Israeli salad with olives
Watermelon feta salad with mint and hazelnuts
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, Buvette’s roasted
Chicken, roasted with lemon and thyme
Chicken, roasted with za’atar and lemon
Chicken schnitzel
Chicken skewers (from Michael Solomonov)
Chicken with roasted vegetables
French roast, Middle Eastern Style
Harissa chili
Lahmajun-style meat sauce over brown rice
Meatballs with tomato sauce
Moroccan beef and chickpea tagine
Nuggets (Meira’s pretzel chicken)
Ossobuco alla Milanese
Poached chicken
Pomegranate chicken
Rebbetzin’s roast, or Moroccan brisket with olives, tomatoes, onions, and preserved lemons
Salpicón (Mexican shredded beef)
Saffron chicken and herb salad
Skirt steak diablo
Spoon lamb
Sumac grilled/roasted/broiled chicken
Tomato and onion braised brisket

Fish

Chreime (spicy Tunisian fish stew)
Lox and blini
(Michael Levitan’s) Maple-mustard glazed smoked sable with beets and horseradish vinaigrette (great with chicken too)
Pan-fried paiche (or other firm white fish) with harissa and rose
Panamanian ceviche
Roasted salmon for one
Josh Lewin’s Sabzi polo mahi (Persian herbed rice with fish)
Salmon en papillote with tomatoes and basil
Salmon with lemon dill pesto
Salmon, quick brined with lemon-miso glaze
Sea bass over braised fennel

Tofu

Bok choy tofu stir-fry
Teryaki tofu (aka tofu candy)

Legumes 

Baby kale with cannellini beans (“greens and beans”)
Black bean soup with cumin labne
Bulgur and chickpea salad with parsley and mint
Butternut squash and cannellini bean soup with chermoula
Cumin-spiced beluga lentils
Hummus (from Michael Solonomov)
Italian white bean spread
Kale and white bean soup with parmesan crisps
Panelle (chickpea fritters)
Red lentil tomato soup
Refried beans
Salata Idan – East African lentil dip
Sweet potato chickpea stew
Two-bean chili
Warm squash and white bean salad
White beans with broccoli

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
Kale, freekeh, and dill breakfast bowl
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
Tomato sauce (non-dairy)

 Vegetables (see also salads)

Asparagus and ramps with mint and feta
Baby kale with cannellini beans (“greens and beans”)
Bok choy tofu stir-fry
Braised red cabbage
Burnt eggplant with tehina and pomegranate
Butternut squash mash with balsamic onions
Cumin-roasted carrots
Eggplant bacon
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
Hash brown latkes
Marinated zucchini salad with mushrooms
Marinated zucchini with mint
Miso-braised cabbage
Mushroom chard ragoût over creamy polenta
Nasu dengaku (miso-glazed eggplant)
Oven-roasted corn on the cob
Pickled asparagus
Pomegranate roasted carrots
Roasted butternut squash and red onion with tahina and za’atar
Roasted brussels sprouts
Roasted carrots with carrot top hazelnut pesto
Roasted zucchini with cumin
Sabich tartine
Slow-roasted tomatoes
Sugar Snap Peas (from Union Square Cafe)
Sweet potato and apple latkes
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
Breads Bakery’s cheese burekas
Cheese soufflé
Freezing egg yolks (and whites)
Fried egg and ramps on a bagel
Grilled cheese with kale
Poached eggs
Shakshuka
Tortilla Española
Zucchini and tomato frittata with feta

Drinks

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

Dips and Spreads and Dressings

Anchovy dressing
Garlic scape dressing
Hummus (from Michael Solonomov)
Italian white bean spread
Mint dressing
Miso-sesame dressing
Miso-turmeric dressing
Muhammara
Mustard vinaigrette
Orange blossom dressing
Pomegranate molasses dressing
Ramp chimichurri
Roasted tomatillo salsa
Refried beans
Salata Idan – East African lentil dip
Salsa verde (Italian green sauce)
Spicy silan
Spicy whole-grain mustard
Sumac dressing
Tomatillo cilantro dressing
Turmeric-tehina 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
Freezing egg yolks (and whites)

Everything else

Croutons (oven toasted)
Croutons (pan-sauteed)
I-need-an-afternoon-snack mix
Israeli breakfast
Lavash crisps
Roasted squash seeds
Simple simple syrup
Simple sumac onions
Spicy caramelized walnuts