Mediterranean-Style Sea Bass

Mix up a marinade that enhances the subtle flavors of fresh fish.

Special To The Jewish Week

I truly believe that when you start with good quality, fresh fish, you don't need to do too much to it. The fish should taste delicious on its own. The sauce or marinade should simply enhance the flavors that already exist. That's why this recipe works so well. The paste made of sun-dried tomatoes, capers, scallions and garlic is rich but simple. It brings out the flavors of the fish and makes a perfect lunch or dinner dish. It also looks stunning.


3 tablespoons capers, drained
8 oil-packed sun-dried tomato slices, plus 3 tablespoons of the oil
4 scallions, white parts only
2 garlic cloves, peeled
Kosher salt and freshly ground pepper
6 sea bass fillets, about 6 ounces each, skin removed

Crispy, Garlic-y Potato Stacks

Turn the humble potato into a show-stopping side dish.

Jewish Week Online Columnist

I always joke with my friends that if I were ever to write a cookbook, it would be an all-potato cookbook. Yes, I have professional training in baking and pastry, but my heart belongs with potatoes. Roasted, fried, mashed, kugels or latkes, I love them in every form.

About 1 pound potatoes (3-4 large)
1/4 cup olive oil
2 cloves garlic, finely minced or grated
salt and pepper

A Twist In The Tale

Have fun with your friends and family by serving these trompe l'oeil chocolate pretzel cookies.

Jewish Week Online Columnist

In this world, there are fancy, dainty, tea party cookies, and there are fun, childish, novelty cookies. These fall squarely into the latter category - not because of the flavor, which could rival any fancy treat, but the shape, mimicking pretzels, right down to the sprinkle of "salt."

1/2 cup (1 stick) butter or margarine, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
demerara or turbinado sugar, for decoration

Cheesy, Buttery Squash Manicotti With Sage

After a successful prayer for autumn rain, comfort food is in order.

Jewish Week Online Columnist

Even after the long cycle of fall holidays has ended and most sukkahs have been put back in storage until next year, many foods that traditionally symbolize the holiday will remain on our tables for several months. Sukkot commemorates the forty-year period spent by the ancient Israelites wandering in the desert; but it is also associated with the autumn harvest, much like Thanksgiving. While the crops in modern America may be different from those in ancient Palestine, the same concept applies: It’s time to change our menus!

1 package manicotti (boiled as per instructions, or can use raw)
4 pounds butternut squash
2 scallions or 1 onion
3 logs goat cheese (about 3/4 pound)
1 to 1 1/2 cup shredded Swiss cheese or Gruyere
3 to 4 tablespoons milk (more if not pre-boiling the manicotti)
1 stick butter
Grated Parmesan cheese, to taste
14 sage leaves
Pinch nutmeg
Salt and pepper

Beets: Beautiful, Flavorful, Sweet

Vibrant fall colors make for a beautiful dish.

Online Jewish Week Columnist
I've had plenty of food in my day that looks fantastic but tastes mediocre, and food that is delicious but needs a little sprucing up. So when the two combine, and food is as "wow" as it tastes, it's a really special thing.
One of the things that makes food look so appealing is vibrant colors. Fall is a great season for that, and this dish combines beautiful jewel tones with great flavors.

4 medium beets
2 medium-large sweet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon kosher salt

A Transporting Treat

Savor the end of blueberry season with a dessert that moves easily from kitchen to sukkah.

Online Jewish Week Columnist

Blueberry season is just coming to an end, so take advantage of this recipe to utilize the last surge of berries in these cute, pop tart-like desserts. Of course, in the United States you can buy berries almost year round, and frozen would work as well here.

The juices of the blueberries have a tendency to ooze out as they cook, even if you seal the edges as best you can: It doesn't really bother me, I kind of like the "rustic" look.

2 1/2 cups flour
2 tablespoons sugar
pinch of salt
1 cup (2 sticks/225g) butter or margarine, diced and frozen
3 to 5 tablespoons ice water
About 2 cups blueberries, rinsed and patted dry
zest of one lemon
1/4 cup sugar
1 egg
coarse sugar

An Orange, Reversed And Candied

Try something new under the sukkah this holiday and give yourself a reason to say a beautiful prayer of thanksgiving.

09/22/2013 - 20:00
Jewish Week Online Columnist

Call us corny, but in our family we tear up whenever we recite the Shehecheyanu. It’s such a beautiful prayer; it really brings home how blessed we are to be together and able to enjoy whatever occasion we are celebrating. So our eyes will be moist many times during Sukkot, because this holiday gives us a host of opportunities as we follow the tradition of chanting the Shehecheyanu every time we eat a new seasonal fruit or vegetable for the first time.

Candied kumquats are a mind-blowing marriage of sweet and sour. Ronnie Fein

Caramel Apple – Not Pineapple – Upside-Down Cake

Celebrate fall with a twist on a dessert classic.

Online Jewish Week Columnist

This Sunday officially marks the first day of fall, which means apple desserts. I've made apple muffins, apple crumbles and apple pies galore, but I wanted to try something a little bit different. So when I got the inspiration for an apple upside down cake, I knew I had to try it.

3/4 cup packed dark brown sugar
1/4 cup butter or margarine
2 tablespoons honey
2 to 3 medium apples
3/4 cup butter or margarine, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup milk or soy milk

Kugel And The Hot Condiment: Caramelized Onion Sriracha Potato Kugel

Pair your break-the-fast kugel with Sriracha, the most of-the-moment sauce, for a Yom Kippur treat that's hot and sweet.

Jewish Week Online Columnist

Jewish holidays: it's feast or fast, but when you fast you still eat a huge meal. Either way, it's all about the food.

1 tablespoon extra virgin olive oil
8 large russet potatoes, about 7 pounds
3 large onions, about 2.5 pounds, sliced thin
1 tablespoon honey
5 eggs
1/2 cup vegetable oil
4 Tablespoons Panko breadcrumbs
1/4 cup Sriracha (more if you like it extra spicy!)
2 teaspoons salt, divided
1/2 teaspoon pepper
Scallions for garnish, if desired

Mashed Potatoes, Dressed-Up

Break your fast with this filling make-ahead dish, dressed up with garlic and leek.

Online Jewish Week Columnist

I never like to break my fast on meat or chicken, but I still like something comforting and filling after a whole day without food. Potatoes - particularly mashed potatoes - are the ultimate comfort food, and this version, dressed up with caramelized leeks and a hint of garlic, are a perfect choice. Make sure to cook the leeks low and slow over gentle heat, so they caramelize instead of just browning. Only add the garlic in the last couple minutes since it burns quickly and only needs a quick time to cook.

2 large or 3 medium leeks
2-3 tablespoons oil
2 garlic cloves, peeled and minced
4 large potatoes (about 2 pounds)
1 teaspoon salt
1/2 cup chicken or vegetable stock
1-2 tablespoons milk or soy milk
salt and pepper to taste
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