Vegan

This recipe was created to accompany Cornmeal Cake with Sweet Rosemary Syrup and Blackberries. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A delicious low-calorie fat-free dessert.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Ever since R.C Van Dyne from Wilmington, NC tasted farinata in Alessandria, Italy, he has been wanting to make it. We obtained this recipe from Rose Pistola restaurant in San Francisco, where they serve their own farinata. Farinata is a thin, crisp, pizzalike pancake made from chick-pea flour. When we called Rose Pistola, we were thrilled to learn that the recipe had already been reworked for the home cook by Peggy Knickerbocker, coauthor with chef Reed Hearon of The Rose Pistola Cookbook: 140 Recipes from San Francisco's Favorite North Beach Restaurant (out October, 1999 from Broadway Books). The following recipe makes three farinata, but they must be baked one at a time. We suggest opening a bottle of wine, hanging out in the kitchen with friends, and eating the farinata as they come out of the oven. For best results, use a 10-inch seasoned cast-iron round griddle, about 3/8-inch deep, that can hold about 1 cup batter. Farinata can be made in a regular cast-iron skillet, but it won't be quite as crisp or easy to remove.

Active time: 40 min Start to finish: 1 hr

"Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris," writes Fanny Carroll of Eugene, Oregon. "She was quite a cook, and with a husband and seven kids to feed, everything had to be fast."

Active time: 15 min Start to finish: 3 1/4 hr

Active time: 15 min Start to finish: 2 hr

This pasta celebrates the month of September, when tomatoes are truly in full season and just exploding. It's our favorite take on pasta al pomodoro.

Mushrooms and cashews give a slight seventies flavor to this terrific salad.

Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn. Active time: 15 min Start to finish: 1 1/2 hr

Kache Piaz In India, most dry meat preparations such as kabobs, _tandoori_food, and cutlets are eaten with raw onions, because the onions provide moisture against the dry meat. Besides, these meat dishes taste better with onions. The onion slices are often squeezed slightly to extract and remove some of the juices; this is done to reduce the impact of too sharp and hot a taste. The onions are washed in several changes of water to rid them of any clinging juices; this also makes them taste less sharp. If you want the onions even milder, soak the squeezed onions in salted water to cover (about 1/4 teaspoon of salt per cup of water) for 1/2 hour, and drain. This will make the onions taste sweet, and best of all, there will be no onion odor lingering in your mouth. To make this salad more aromatic, add leaves from 2 or 3 sprigs of fresh coriander.