Food Editor's Notes:

This is a recipe for the Eastern European raised dough hamantaschen, the original form of this Purim treat. It takes a little bit longer to make than the cookie dough hamantaschen, but if you like a soft, chewy texture, this is the one for you. Hamantaschen will keep, covered at room temperature, for a few days (or you may freeze them).

Hamantaschen Cookie Dough- Pareve

This is a flavorful version of an old standby. It takes a bit of work, but it is well worth it to serve fresh guacamole. The pepper and tomato add color, the onion a bit of crunch, and don’t forget the cilantro for a unique taste. For extra zip, increase the amount of hot sauce and black pepper. For a smoother texture, process some or all of the avocado with the lemon juice in a food processor. (To speed up preparation, you may also use the processor to mince the garlic, jalapeno pepper, and onion - but not the tomato.) Serve with corn chips or fresh vegetables, or as an accompaniment to burgers, sandwiches, or grilled meat.

This easy treat is adapted from the traditional Catalan recipe, Pa amb Tomaquet, which translates simply to Bread and Tomato. In Barcelona and the surrounding countryside it is eaten both as a snack and as an accompaniment to meals. It also makes a delicious and portable breakfast. Use the most fresh and fragrant tomatoes you can get your hands on. Never refrigerate tomatoes - it spoils their delicate texture and flavor.

I like asparagus, but I enjoy it more when it’s been grilled or oven-roasted, rather than steamed. The flavor is more intense and the texture a bit more chewy. This is an easy vegetable to make for an outdoor barbecue - prepare more than you think you will need, as people can’t resist picking up the spears with their fingers and munching on them before they even make it to the dinner table!

Green  Beans with Roasted Onions

Simple, but delicious, this vegetable will complement almost any entrée.