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.
Roasted Portobello Caps
April 22nd 2011By Eating Well
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor.
Eggplant Parmesan-Roman Style
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.
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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