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Shavuot

Gianduja Gelato

Recipe by David Lebovitz

<em>Gianduja</em> Gelato

On my first visit to Torino, Italy, I arrived in rabid pursuit of gianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I was also looking forward to having gianduja gelato at the source. Needless to say, I did not leave disappointed: every bakery, chocolate

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Chocolate Mousse

Recipe by Eat in Good Health

Chocolate Mousse

Recipe contributed by Janet Getz, who adds: Serve cold. Great with berries! Double or triple recipe to serve a larger group. If you cannot find silken tofu at local stores, Mori-Nu brand is available online. Photo and notes by Linda Wolpert.

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Mooma’s Spicy Fish

Recipe by Leah Hadad

Mooma’s Spicy Fish

Recipe contributed by Gil Hovav. In his memoir, Candies from Heaven, Israeli food writer and personality Gil Hovav offers several family recipes from his childhood in 1960s Jerusalem, one of which is his grandmother’s spicy fish recipe. “There was no Friday night meal without a pot of spicy fish in red sauce, and lots of

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Roasted Swiss Chard with Feta

Recipe by Jennifer Segal

Roasted Swiss Chard with Feta

Some recipes are a total surprise. When my friend (and Once Upon a Chef right hand) Betsy Goldstein told me about this dish, I thought it seemed really odd. But I made it and before long I was texting her to say, “I’m home alone and in danger of eating this entire pan.” The top

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Golden Orange Gazpacho with Basil

Recipe by Jennifer Segal

Golden Orange Gazpacho with Basil

Fresh-squeezed orange juice highlights the flavor of golden cherry tomatoes and makes this soup taste like pure sunshine. It’s the sort of thing you can keep in the fridge in the summertime, eat three times a week and never tire of. And it’s good for you, too.

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Springtime Sautéed Asparagus & Peas

Recipe by Jennifer Segal

Springtime Sautéed Asparagus & Peas

There’s a useful adage: what grows together goes together. In other words, if fruits and vegetables grow in the same season and region, they’ll taste great together. Think tomatoes and basil, strawberries and rhubarb, bananas and coconut, and—in this case—peas and asparagus. Plus, I always think combining vegetables in a side dish dresses them up

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All-Season Lemon Bars

Recipe by Marcia Friedman

All-Season Lemon Bars

Delightful contrast rules these bars—a firm rich crust against the soft luscious filling, sweetness and nuttiness alongside bright tartness. This Passover-friendly, gluten-free recipe features whole-grain quinoa flour, which provides nice structure and a mild nutty flavor to the crust. Note that straining the lemon mixture is optional—the small lumps aren’t noticeable once you garnish the

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Chocolate-Hazelnut Semifreddo

Recipe by Alon Shaya

Chocolate-Hazelnut Semifreddo

I worked the dessert station at Al Vedel for a while, cranking out semifreddo (“half-cold” in Italian), zabaglione and tiramisù to the kitchen’s sound track of Michael Bublé and Frank Sinatra. Those desserts inspired this nutty custard, which is a lot like ice cream or gelato, but made without any special appliances beyond a candy

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