(Recipe slightly adapted from “The Artisan Jewish Deli at Home” by Nick Zukin and Michael Zusman)Pickling salt is basically fine-ground salt without any additives. Table salt is not a good substitute, as it will hamper the fermentation process. The...

(Adapted from a recipe by Cathy Barrow. Printed in The New York Times, July 10, 2013)Ingredients2 pounds freshly picked firm, unwaxed, small to medium-size cucumbers2 cloves garlic cloves, peeled and thinly sliced1 dill flower, or 5 sprigs fresh dill½...

For a pareve version, simply replace the butter with canola oil and omit the goat cheese. Prep Time: 40 minutes; Servings: 2 dozenIngredients:For the Pastry: 2 eggs 1/2 cup sugar 1/2 stick butter, or 1/4 cup canola oil Juice and zest of 1 lemon 1/2...

IngredientsDough 2 ¼ cups plus 1 tbsp. unbleached all-purpose flour2 tbsp. baking powder½ tsp. table salt2 tsp. finely grated orange zest1 stick (4 oz.) unsalted butter, room temperature1 cup plus 1 ½ tbsp. granulated sugar1 large egg, room temperature2...

Back by popular demand from the original “Moosewood Cookbook,” this recipe now appears, adapted slightly, in “The Heart of the Plate.” You will likely want to serve this a la mode with some excellent vanilla ice cream. If you anticipate this need,...

Romaine and arugula join forces with radicchio and fresh orange sections, and an orange-laced yogurt dressing coats the leaves, allowing a scattering of pistachios to adhere at random. If you  choose to form a bed of couscous or extra yogurt underneath...

Fresh pears and sweet potatoes are puréed together and finished off with touches of cinnamon and white wine. This unusual combination is slightly sweet, slightly tart, and deeply soothing. My original version (published in "Still Life with Menu") included...

½ cup (1 stick) unsalted butter¼ cup coconut oil (or an additional 1/2 stick butter¼ cup olive oil2 cups light brown sugar, packed1 ½ cups natural style salted peanut butter (at room temperature)¾ cup light corn syrup¼ cup pomegranate molasses2...

Expect to have a slight depression down the center of this cake. It is characteristic of fruit-laden cakes and does not impact flavor or appearance.  If preferred, the cakes can be sprinkled with powdered sugar before slicing. 1 cup golden raisins¼...

(Recipe adapted from Joy of Kosher, by Jamie Geller)Ingredients4 large russet potatoes (about 2 1/2 pound)3 large eggs, beatenPinch of kosher salt2 tsp. ground cinnamon3 tbsp. sugarCanola oil, for frying1/4 cup fine cornmeal or matzoh meal1 cup sour cream1/4...

Substitute oven-roasted or grilled vegetables for the raw ones for a completely different version of this dish. Ingredients:3 cups water1 cup wheat berries  Pinch of salt 16 Kalamata olives, pitted and chopped (optional)1/4 cup chopped red onion 1/4...

You may substitute the same amount of any fresh cut-up fruit in season for the berries.Ingredients:2 cups wheat berries 6 cups waterPinch of saltDressing:2/3 cup fresh orange juice (from 2-3 oranges)1/4 cup extra-virgin olive oil2 tablespoons orange...