A classic Passover dish, but delicious anytime of year. The brisket is seasoned with a spice rub, then slowly cooked for optimum tenderness. Be sure to allow enough time to chill the brisket overnight. INGREDIENTS: 2 tablespoons kosher salt 1 tablespoon Hungarian paprika 2 teaspoons garlic powder 1 teaspoon freshly ground black pepper 1 (4-5...Read More

INGREDIENTS: 2 cups warm water, 100-105°F 2 teaspoons active dry yeast 4 cups all-purpose flour, (1 lb. 3 oz.) 2 teaspoons sea salt or 1 1/2 teaspoons table salt 2 tablespoons extra virgin olive oil 1/2 cup Kalamata olives pitted, chopped 2 tablespoons fresh sage or rosemary, chopped 1 teaspoon coarse (kosher) salt METHOD: Pour...Read More

INGREDIENTS: 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup yellow cornmeal 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup low-fat buttermilk 1/3 cup molasses 1/2 cup dried currants 2 tablespoons chopped walnuts Vegetable cooking spray METHOD: Combine the flours, cornmeal, cinnamon, soda, and salt in a large bowl...Read More

This recipe is a healthy, non-dairy version of a spinach dip made popular by Café La Vie, that featured raw food. INGREDIENTS: 2 1/2 cups zucchini 1/4 cup water 2 cups cashews (soaked) 1 1/2 tablespoons salt 2 tablespoons white miso 2 tablespoons lemon juice 1 tablespoon yellow onion 3 cloves garlic 1/2 teaspoon white...Read More