Food Editor’s Note: My friend Judy reports that "Leslie Mann Kaplan is one of the best cooks I know. Every recipe she has ever given me is a winner. This has become a family favorite."

This dessert will become a favorite of yours as well. It is oh-so-easy to make and looks very elegant sitting on a round platter. It is sweet, yet light, and who can resist strawberries and cream? You can even make this dessert during Passover, as it has no flour or leavening agents. I baked the meringue one night, assembled it in the morning, and by dinner time it was gone - various family members and friends of my son just couldn’t help themselves and kept "tasting" it throughout the day.

Once you remove the meringue from the oven, just let it sit on the counter, uncovered, until it is ready to be filled and served (the same day). Be careful removing the meringue from the springform pan, as it is very fragile. Don’t worry though if pieces do break off - the imperfections just add to the character of the dessert. Store leftovers (if any!) in the refrigerator.

This mushroom and barley soup has a rich, thick texture and gives new meaning to the definition of comfort food! I think using fresh leeks instead of onions enhances the taste immeasurably. And, as is the case with most soups, the flavors intensify when refrigerated overnight.

Make sure to allow for second helpings!

Food Editor's note:  A special thank-you goes to Norene, one of our favorite contributors to the ShalomBoston.com food page and the author of several wonderful, and practical, cookbooks (see the footer below).  This is a great dish to make for a casual dinner for family or friends or just for snacking.  It tastes like real pizza, even the crust!  It is really easy to make and you can vary it with different toppings.  Because my family is so picky, I just used a jar of plain pizza sauce, no vegetables, and a little extra mozzarella cheese (2 1/2-3 cups) and everyone gobbled it up.  Make a couple of these and freeze the leftovers – they reheat easily.  I froze individual slices and reheated them for my son in the microwave.  Who says you have to give up pizza on Passover!

You won't believe these are for Passover!  During the year, use regular crêpes.

Food Editor's Notes:  Don't you miss Italian food, especially pasta, on Passover?  Here's a worthy dish that will satisfy those urges and earn you rave reviews.  The pasta in this manicotti is replaced with herbed crêpes made with potato starch.  They are not as chewy as regular noodles, so the texture of the dish is softer, but the flavor is delicious, with a combination of cheeses, fresh and dried herbs, spinach, and the marinara sauce of your choice.  This comes out of the oven bubbly and browned, a beautiful entrée for a Passover family meal or a buffet gathering for guests.  It can be made in advance as well, a definite advantage for the busy holiday cook.  This recipe comes from Norene Gilletz' wonderful cookbook, Healthy Helpings: Fast and Fabulous Recipes for the Kosher (or Not) Cook (Woodland Publishing), which means it is healthful as well as delicious.  Thank you, Norene!

Food Editor's note:  This is a new twist on comfort food.  Creamy sweet potatoes with a real kick to it!  The dish is quite spicy with the amount of pepper specified in the recipe, so reduce it a bit if you'd like to tone down the heat.  If you like sweet potatoes and you like au gratin dishes, you will love this easy side dish.  Serve it with a thick piece of fish or as part of a vegetarian meal.