This cookie is a family favorite and the only one my husband David ever requests. No matter what else is being served, relatives always request that I bring these cookies to a family gathering. I have made them hundreds of times and conducted various taste tests to consider the questions of butter versus margarine, light brown versus dark brown sugar, large versus small cookies. Surprisingly, the pareve margarine version always beats the butter one, but do use Fleishman’s unsalted margarine (by far the best pareve margarine). My family also prefers the larger size, but with the lesser amount of chips.

This recipe is easy and you can break up the steps to fit your schedule. Mix up the dry ingredients the night before, prepare the cookie dough and store in the refrigerator up to a day, or freeze the dough and defrost when ready to use. My family even likes to sneak the raw dough as I’m baking! You can vary the recipe by using different flavor chips (milk chocolate, mint chocolate, or a combination of semisweet or milk chocolate and peanut butter) or by adding 1 cup chopped nuts.

If you want to want to make your kids’ day, prepare the cookie dough and refrigerate, and bake a tray of cookies right before you want to serve them. There is nothing like a warm chocolate chip cookie fresh from the oven with a glass of milk.

This is your basic, Ashkenazic-style charoset. I always leave this for the afternoon before the first seder and make it a project with one or more of my sons. They enjoy tasting it as we go along and adjusting for their preferred ratio of apples, nuts, cinnamon, and wine. We make more than enough for the two seders, because we like to nosh on it all week.

I adapted this recipe from one claiming to be the "Original Durgin Park Cornbread." Since I've come across no fewer than 25 "original" recipes, I can't vouch for its authenticity, but it does remind me of childhood visits to that Boston landmark every time I make it.

Food Editor's Note: This is a wonderful, simple cornbread - flavorful, a bit crumbly, and just sweet enough. It was the first cornbread my younger son ever decided he liked! I've always wanted to try to make a pareve cornbread, but was afraid that it wouldn't pass muster. I finally attempted it with this recipe and the results were surprisingly good. In fact, my husband David preferred it to the dairy version. This is best eaten right from the oven, while still warm, and it goes well with either of our chli recipes, Lisa's Three Bean Turkey Chili or Chili with Beef and Beans.

In response to requests in our Food Forum, I experimented a little to find a good Baba Ganoush recipe.  Baba Ganoush is a popular Middle Eastern spread or dip, made primarily with eggplant and tahini (sesame seed sauce).  This is one of those dishes that can be made with a variety of seasonings and with varying amounts as well, according to the taste of the cook.  There really is no need to measure precisely, although I have included specific amounts in the two versions included in our recipe file (our staff was split on their favorite!).  Baba Ganoush I is lighter and more lemony than Baba Ganoush II – it has more tahini, lemon juice, and garlic, plus a touch of za'atar, a Middle Eastern spice blend.  Baba Ganoush II has less tahini and lemon juice, and therefore has a stronger eggplant flavor.  I've also added some cumin to this version.  Both are very good and surprisingly easy to make, even given the cooking and peeling of the eggplant.  This is an excellent appetizer or first course – it is tasty, healthy, and can be made in advance.  It is inexpensive too, as one eggplant will go a long way, but certainly double this recipe if you are having a crowd.  Baba Ganoush is usually served with cut-up pieces of pita bread.  You can serve it in a bowl or, as in traditional Middle Eastern presentations, spread it on a plate and drizzle it with olive oil.