Sweet Potato Wedges with Lime Mayo

yield: Makes 4 servings

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat..."); }); } Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large rimmed baking sheet; season with salt and pepper.

Roast, turning once, until golden brown and crisp, 25-30 minutes.

Meanwhile, whisk mayonnaise, lime zest, and juice in a small bowl.

Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

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Baked Gefilte Fish

yield: Makes 18 fish patties (6 servings)

Parve

Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

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"); }); } Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.

Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.

Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges—about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.

Gefilte Fish: Jarred or Fresh?

Ellen: The advent of commercial kosher kitchens greatly increased the number of convenience foods available to Jewish households. Among the items that became widely available on grocery store shelves all over America was jarred gefilte fish, those cooked balls of ground fish lovingly referred to as "hot dogs of the sea."

Aunt Lil made gefilte fish from scratch, undergoing the laborious and messy process of passing fish through a meat grinder before forming the balls, cooking them slowly in a carefully prepared stock, baking them, and serving them with carrots and horseradish.

My mother embraced the jarred version completely, even keeping it on hand as a fridge snack, something that could be eaten cold right out of the jar after school.

Nestled on a lettuce leaf and garnished with little piles of white or red horseradish, gefilte fish made regular appearances on our family's table at holiday meals, where attendees invariably divided into two groups: the "I love gefilte fish!" contingent and the "How can you eat that disgusting stuff?" group.

Todd: I definitely fell into the latter camp. Once I realized that gefilte fish is really just an interpretation of quenelles de broche (poached ovals of pike mousse), the job was easy. I made a fish purée of rockfish, pike, and flounder, bound it with eggs and matzo meal, and formed the mixture into patties. Poaching them in fish stock imparts flavor. You can serve gefilte fish cold but I like taking the extra step of baking them—it gives them some color and brings out the subtle flavor of the fish.

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Slow-Cooked Lamb with Sage and Pearl Barley

yield: Serves 4 to 6

Alain Ducasse— If you have cooking juices left over in the lamb casserole dish and it seems too much, put it back on the heat and reduce.
Paule Neyrat— In pearl barley all the husks have been removed. As a result it keeps its richness in carbohydrates but loses most of its vitamins and minerals. Fortunately, the vegetables make up for this. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Alain Ducasse? If you have cooking juices\r\nleft over in the lamb casserole dish\r\nand it seems too much, put it back\r\non the heat and reduce.
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"); }); } Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.

Cook the shoulder of lamb
Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.

Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.

Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.

Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.

Prepare the pearl barley
Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.

Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.

Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.

Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.

To finish your dish
Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.

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Spicy Chicken Burgers

yield: Makes 4 servings

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy. Heat oven to 400°F. In a bowl, whisk together yogurt, vinegar and sugar. Dice half the onion; add diced onion, avocado and cucumber to yogurt mixture; toss to coat. In a food processor, process portobello, edamame, garlic and remaining half of onion until finely chopped. Add chicken, soy sauce and cayenne. Pulse until chicken is chopped and ingredients are combined, about 12 times. Form mixture into 4 patties. Heat oil in a large oven-safe skillet over high heat. Add patties and cook, turning once, until both sides are browned, 2 to 3 minutes per side. Place skillet in oven; bake until patties are cooked through, 12 to 14 minutes. Place lettuce, if desired, and patties on bottom halves of muffins; top each with 1/2 cup avocado mixture and remaining muffin half.

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Per serving: 436 calories per serving, 20 g fat, 4 g saturated fat, 36 g carbohydrate, 7 g fiber, 31 g protein

Nutritional analysis provided by Self

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Amaretto Olive Oil Cake

yield: Makes 8 to 10 servings

active time: 30 minutes

total time: 2 1/2 hours (includes cooling)

The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist. And the bonus of a jigger of Amaretto liqueur can only make it better.

Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Wine-Braised Brisket with Tart Cherries.

if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy..."); }); } Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.

Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.

Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.

Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).

Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.

Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.

Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.

Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.

If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.

Serve cake in wedges with berries on the side.

Cooks' Notes: •You can easily make your own matzoh cake meal by finely grinding regular matzoh meal in a clean, electric coffee/spice grinder.
•Potato starch is available at most supermarkets or online through purveyors such as Bob's Red Mill.
•Cake can be made 1 day ahead, kept loosely wrapped in foil at room temperature and any leftovers will keep, well wrapped, for up to 3 days.

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Braised Chicken with Artichokes and Olives

yield: Makes 4 servings

time: Prep Time: 20 minutes Cook Time: 30 minutes

I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and fall, and that abundance graces their cuisine. Artichokes also enhance their health, as they stimulate the gallbladder to produce bile, which escorts toxins out of the body and also helps break down fats in the diet. Here, artichoke hearts are combined with chicken, chickpeas, and olives to create a rich, nourishing stew, seasoned with a potpourri of heady and healthful spices, including turmeric, cumin, coriander, and mint. For a wonderful pairing, serve it over Brown Rice Pilaf with Saffron and Ginger . if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "I didn't think it was possible to love artichokes more than I already did until I lived in Italy. There they harvest artichokes in both spring and..."); }); } Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest, and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts, and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Taste; you may want to add another squeeze of lemon juice or pinch of salt. Garnish with the mint.

Cook's Note: The artichokes hearts can be fresh, frozen and thawed, or packed in water in a jar. Whichever type you use, rinse them well. If using fresh artichoke hearts, add them right after adding the garlic.

Variation: This dish would work well using a firm white fish, such as 1 pound halibut, cut into 4 ounces pieces, in place of the chicken. Begin the recipe by sautéing the onion. Proceed as directed, but substitute vegetable broth, homemade or store-bought, for the chicken broth. Add the fish during the last 5 minutes of cooking.

Who Knew? Digestion begins long before you put food in your mouth. According to nutrition expert Kathie Madonna Swift, MS, RD, LDN, our other senses, notably smell and sight, can jump-start the production of saliva and enzymes that promote better digestion. This so-called cephalic digestion—cephalic being Greek for "in the head"—explains why the appearance and aroma of food goes beyond mere aesthetics. According to Swift, attractive presentation, pleasing odors, and a relaxed mood improve digestion. So do yourself a favor and set the table with attractive dinnerware and light a candle or two.

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Chile-Braised Short Ribs

yield: Makes 8 servings

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section. Toast chiles in a dry large skillet over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from skillet; let cool. Stem chiles and halve lengthwise; discard seeds. Place in a medium bowl and add boiling water to cover. Let chiles stand until soft, about 20 minutes. Drain.

Combine chiles, garlic, lemon zest and juice, oil, salt, coriander, and cumin in a blender or food processor; purée until marinade is smooth.

Toss short ribs and onion with marinade in a shallow baking dish; cover dish and chill ribs overnight.

Preheat oven to 350°F. Transfer onion, short ribs, and marinade to a large heavy pot. Add broth. Bring to a boil on stove-top and cover pot. Transfer to oven and braise ribs for 2 hours.

Add potatoes, carrots, and tomato paste (keep meat and vegetables submerged); cover and return to oven. Continue braising until meat is fork-tender and separates easily from the bone and vegetables are soft, 50-60 minutes longer.

Transfer short ribs and vegetables to a large rimmed baking sheet. Cover baking sheet with foil. Strain cooking liquid into a large saucepan. Bring to a boil, reduce heat, and simmer, skimming fat from surface occasionally, until sauce is reduced to 4 cups, 8-10 minutes. DO AHEAD: Short ribs, vegetables, and sauce can be made 2 hours ahead. Cover sauce. Let sauce and ribs and vegetables stand at room temperature.

Place covered baking sheet with ribs and vegetables in oven until reheated, about 15 minutes. Stir olives and parsley into sauce and rewarm, stirring occasionally, over medium heat.

Divide short ribs and vegetables among plates and spoon sauce over.

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Slow-Cooked Ratatouille Over Goat Cheese Polenta

yield: Serves 8

active time: Prep time: 1 to 1 1/2 hours

total time: Slow cooker time: 4 to 5 hours

Parmigiano-Reggiano adds salty, nutty richness to this ratatouille, which rivals the best oven versions. To speed preparation, feel free to skip the first step of salting and rinsing the eggplant and zucchini (this process draws off any bitter juices). Instead, just remove any particularly seedy and brown parts of the eggplant, or use smaller Japanese eggplants (which also do not need to be peeled). For pizzazz, add chickpeas and pitted, chopped oil-cured black olives. To make this dish vegan, swap in olive oil for the butter and skip the cheese (adding olives will make up for cheese's saltiness).

When reheating the polenta, add liquid (such as chicken stock or milk), then adjust the seasoning if necessary with more salt, pepper, and butter.

if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Parmigiano-Reggiano adds salty, nutty richness to this ratatouille, which rivals the best oven versions. To speed preparation, feel free to skip the..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Parmigiano-Reggiano adds salty, nutty richness to this ratatouille, which rivals the best oven versions. To speed preparation, feel free to skip the..."); }); } Make the Ratatouille
1. Grease the slow cooker with cooking spray.

2. Place the eggplant and zucchini in a large colander and toss well with 3 tablespoons of the salt; let sit for about 45 minutes. Rinse well to remove the salt, then dry well, gently squeezing out excess water with a kitchen towel. Add to the greased slow cooker. Heat 2 tablespoons of the butter in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the onions, bell peppers, and garlic and sauté until the vegetables are softened, about 8 minutes. Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes. Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Uncover and remove from the heat; immediately stir in the cheese and basil.

Make the polenta
While the ratatouille is cooking, add the stock and salt to a medium, heavy saucepan and bring to a boil over medium-high heat. Once boiling, gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring every 3 minutes, until creamy and thickened, 30 to 35 minutes. Remove from the heat and stir in the butter, cheese, and pepper.

To serve
Ladle polenta into individual bowls, spoon ratatouille on top, and serve immediately.

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