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.


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.