Recipe Finder
-
Entree
Grandmother's Franks and Sauerkraut
By Joan Nathan A staple family dish I have always liked is hot dogs with sauerkraut, a recipe my grandmother brought over from Europe. When…
-
Entree
Pandora's Chicken
Sheila Lukin's recipe for disapora chicken.
-
Entree
Bologna Capelletti In Broda
By Roberto Donna This is a Jewish dish which Roberto learned from Edda Servi Machlin's Italian Jewish cookbook. It is a Jewish version of…
-
Entree
Chicken Adobo with Mojo
With the coming and onset of the Second World War, Jews scattered all over the world including the unlikely haven of Havana, Cuba. Check…
-
Entree
Jewish Pizza
Wolfgang Puck's interpretation of the classic pizza.
-
Entree
Curious George Birthday: Build-Your-Own Pisghetti Pizza
What You'll Need: knife (for adult use), cutting board, large plate or platter, serving bowls, spoons and forks (for toppings), paper…
-
Entree
Spicy Eggplant
by Chef Michel Nischan A hot and spicy dish that celebrates the diverse flavors of eggplants and peppers
-
Entree
Steamed Bok Choy and Shiitakes
Try Chef Ming Tsai's steamed bok choy and shiitakes recipe from the PBS program The Victory Garden. Use grapeseed oil, ginger, scallions,…
-
Entree
Steamed Chicken
by Chef Michel Nischan Prepared using a rice cooker and served with cabbage and garden vegetables
-
Entree
Stuffed Trout with Scallops Tartar
Chop the scallops into small pieces and mix them with the shallots, 1 tablespoon dill, and lemon juice. Add salt and pepper to taste.…
-
Entree
Japanese Pot-Stickers
by Chef Hiroko Shimbo Known in Japan as gyoza, pot-sticker dumplings are easy to prepare, and make a delicious appetizer or party hors…
-
Entree
Couscous with Grilled Vegetables and Charmoula Sauce
by Chef Patsy Jamieson Here is an elegant vegetarian entrée featuring sweet grilled vegetables and a spicy herb sauce. It is an excellent…
-
Entree
Marjoram Pesto with Capers and Olives
by Chef Deborah Madison
-
Entree
Okonomiyaki
by Chef Hiroko Shimbo Japanese crepes stuffed with cabbage, pork and shrimp
-
Entree
Pacific Rockfish with Edible Flowers
By Chefs Ed Tuson and Sinclair Philip Pacific rockfish and steamed nasturtium flowers with tuberous begonia vinegar and pansy oil
-
Entree
Peperoni Ripieni Sottosopra
by Chef Mary Ann Esposito Upside-down stuffed peppers