Warm Fennel Dip

Warm Fennel Dip

April 24th 2015By Tamar Genger MA, RD

This is a take-off of a hot artichoke dip. It is best made dairy with lots of Parmesan cheese, but I also found it was very good without the cheese so it can be used at a meat meal. It is really good when it is piping hot, right out of the oven.


Spring Vegetable Risotto

Spring Vegetable Risotto

July 6th 2011By Jamie Geller

Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish - the combination of sharp parmesan and tangy goat cheese make this spring vegetable version superb.


Spring Asparagus and Pickled Red Onion Salad


Pressure-Cooker Wild Mushroom Risotto

Pressure Cooker Risotto

February 10th 2015By Alessandra Rovati

If you don’t have the patience to stir risotto for 18 minutes, try the pressure-cooker version! It’s as quick as boiling pasta, and you can try a different version every night, impressing your family and guests. If you add both a protein (fish, meat, legumes or dairy) and a vegetable (any!) it turns into the perfect one-pot meal. Who knew gourmet cuisine could be this easy?


Pasta With Roasted Fennel And Vegetarian Sausage


Parmesan Crisps

Parmesan crisp

December 17th 2013By Brigitte

One of my favorite food trends of the moment is Parmesan Crisps. They are versatile and add a bit of excitement to any plate. It is easiest to make flat crisps, like a cracker, but you can be very creative with the shape. My friend Miri molds them into a cup the shape of a flower and fills the cup with salads and dips. You can use these delicious crisps to decorate any dish or as a healthy alternative to crackers.


Kosher Parmesan: A Passion

Parmesan crisp

April 30th 2014By Brigitte


Eggplant Parmesan-Roman Style

eggplant parmesan

August 2nd 2011By Chef Laura Frankel

This is not your mother’s eggplant Parmesan. This Roman style, modernized version of the classic dish will reinvigorate your table. My version is more eggplant salad than gooey, mushy eggplant dish. I crisp my slices of eggplant with crunchy panko breadcrumbs, then sandwich confit tomatoes, cheese (optional for pareve) and fresh basil leaves between the eggplant slices and top the eggplant with more tomatoes and basil. Summer is the best time for eggplant.