May 6^th 2010By Jamie Geller

September 26^th 2009By Felisa Billet

October 21^st 2010By joyofkosher

July 4^th 2011By joyofkosher

July 21^st 2011By joyofkosher

A perfect mixture of tangy and sweet

June 27^th 2011By Zippy Siedenfeld

July 27^th 2011By June Hersh

This dish is Italy's answer to Austria's schnitzel. Paper- thin slices of veal cutlet are dipped in a coating of egg and seasoned bread crumbs, fried quickly and served simply. This recipe features field greens and grape tomato salad, which top the finished cutlet. This is the perfect dish for a warm summer night and a great opportunity to use your garden fresh greens and tomatoes. Behind the Counter: Have your butcher cut the veal scallopini style into paper-thin slices. When pounded they should almost be transparent. Alternate cuts: Chicken or turkey cutlets. For a dramatic presentation, use center cut or 2nd cut veal chops, pounded to ¼ -inch thick. Have your butcher, french the bone for a more elegant finish.

January 14^th 2010By Jamie Geller

August 26^th 2011By Ronnie Fein

February 12^th 2013By Jamie Geller

December 31^st 2009By Jamie Geller

July 4^th 2011By joyofkosher

September 7^th 2011By Suri Messinger

July 6^th 2011By Jamie Geller

Delish both warm and chilled, this colorful summer style pasta dinner is perfect as the weather warms up.

July 12^th 2010By Jamie Geller

July 20^th 2011By Jamie Geller

May 9^th 2010By Bonnie Taub-Dix

August 24^th 2011By Eating Well

Prepared pesto whisked with a little vinegar makes the perfect dressing for sliced ripe tomatoes.

June 27^th 2011By Chavi Sperber

A deliciously filling dinner salad that can be prepared in just a few minutes. As with all my other Pesach recipes, the salt amounts listed are for kosher salt only. If you are using regular iodized table salt, please make sure to reduce the salt amounts.

December 19^th 2011By joyofkosher