I like this recipe for a lot of reasons. First, it makes a really nice rich brownie that holds up well as a base for brownie sundaes or on its own. Second, I can do it all in one 3-quart saucepan, which cuts down on clean-up time. It’s also easy enough that kids are able to help make this – of course, for them, that usually means licking the spoon clean.

I’ve also tried variants on the flavor by using different extracts, such as orange or mint, instead of vanilla. They give a nice subtle change to the flavor, but we tend to stick with the traditional vanilla extract around my house. I’ve also made these as “negative chip” brownies, using traditional semi-sweet chocolate chips for the base and mixing in half a bag of white chocolate chips instead of the rest of the semi-sweet chips.

This is a recipe that a friend gave me a few years ago.  I add raisins to it and think it makes a great lunch or dairy dinner with a salad.  It is very rich and creamy.

Food Editor's Notes:  This is one of our 2006 Passover Recipe Contest winners!  You won't believe how light and fluffy (yet still rich and creamy) a Passover kugel can be!  This is basically a sweet cheese noodle kugel without the noodles.  The farfel helps to hold it together, but doesn't make it dense or heavy.  This is a sweet treat – it comes out of the oven a beautiful golden brown and puffed up high.  It's best served like this, right from the oven – perfect for a brunch or company supper - but it's also wonderful reheated for breakfast, lunch, or a special snack.

Food Editor's Note:

Most people like cole slaw, especially with a deli sandwich or at an outdoor barbecue. But ask them about their favorite type of cole slaw and you will get a wide range of answers. Some prefer creamy cole slaw, while others like a vinaigrette style. Some like it sweet, some not sweet at all, and others sweet and tangy. You can vary the vegetables (red or green pepper, yellow or red onion, celery) and the spices (celery seed, mustard seed, garlic). With this creamy version, you can even add nuts or raisins. To thin the very creamy dressing, add additional vinegar or a little bit of water. Cole slaw is a snap to make if you use a food processor with its separate blades for slicing, grating, and chopping. Or, try a vinaigrette-style cole slaw.

Food Editor's Notes:

Joan Nathan is just about the most well known Jewish cook in America. This is one of her most popular recipes, a cake designed for Passover, but delicious enough to serve year-round. It is sweet and chocolatey, but light and elegant. Even if you serve multiple desserts at your seder, everyone will want a slice of this one.