March 7^th 2011By Eating Well

November 15^th 2010By Jamie Geller

October 3^rd 2011By joyofkosher

Using cubed tuna in a stir-fry is unusual in a fantastic way. Combined with fresh veggies, edamame and whole-wheat pasta, this dish is teeming with nutrients and fiber. Because small batches are made at a time, stir-fries are a great way to cook for one, four or eight.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

An unusual combination of ingredients make a delicious dessert or a healthful afternoon break.

March 7^th 2011By Eating Well

Pantry ingredients and basic spices transform a package of tofu into a quick, kosher meal - no slicing and dicing required.

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

Spinach is an easy vegetable to make which is great since it is so good for you.

September 20^th 2011By Susie Fishbein

This main-dish salad is a complete meal.

March 7^th 2011By Eating Well

Baked tofu and store-bought Thai peanut sauce make for a tasty and healthful sandwich filling.

November 16^th 2011By Geila Hocherman

New York’s Nobu restaurant, 1985: Chef Nobu Matshushia’s miso-glazed black cod. Me on first taste: Wow! I longed to make a kosher version of this great dish, but had to bide my time until kosher miso and sake became available. On that happy day I set to work—and here it is, a dish you’ll enjoy often and that’s baby-simple to make. All you do is marinate black cod in a simple miso-sugar mixture then broil or grill it. The caramelized skin is delightfully crispy, and really compliments the sweet, moist flesh. Served with Baby Bok Choy with Garlic or by itself with any bitter green—this is stellar dining.

March 7^th 2011By Eating Well

Sweet and sour are in top form in this Lime-Honey Glazed Chicken dish.

March 7^th 2011By Eating Well

This is not your mother's spaghetti. It is so much better. Who could resist shiitake mushrooms and fettuccine?

December 12^th 2011By Eating Well

A way to liven up plain compote.

March 7^th 2011By Eating Well

Give everyday sweet potatoes a bold Asian flavor makeover with this simple recipe.

March 7^th 2011By Eating Well

Perk up everyday broccoli with this yummy Asian-style black bean-garlic glaze rich and tasty.

December 15^th 2010By Jamie Geller

July 12^th 2012By Jamie Geller

For the best-ever green beans seek out some haricots verts, the official French name for these delicious, best-ever green beans. They are slender, more flavorful, stringless string beans. These beans will have you saying ooh, la, la!