Food Editor's Notes:  I first tasted these incredible hors d'oeuvres at a dinner party that Linda and I and our husbands hosted for donors to The Second Step, a shelter in Newton for victims of domestic abuse.  Linda made these as part of our appetizer offerings and they were a major hit.  They are elegant and unusual and the different tastes and textures of the ingredients merge into a delectable bite, perfect with a glass of white wine or champagne.  They look great, too, so do make these when you want to make an impression.  But don't fret – they are as easy as can be to put together and then popped in the oven a few minutes before you want to serve them.  And the recipe can easily be doubled or tripled.  Thank you, Linda, for sharing this recipe with us!

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.

This recipe appears in Joan Nathan’s newest cookbook, The Foods of Israel Today. She credits it to Gideon Meir, the grandson of the late Golda Meir. Though the fruits and vegetables in this recipe are common in Israel, combining them in this way is not. When mixed together in a large bowl lined with bright red radicchio leaves, this salad is stunning in its colors and textures. I made it without the persimmon, as this fruit is only available in the United States in late spring and summer. Even without it, the salad was a hit. It is very tasty, but mild, and would go well with grilled fish or chicken. To prepare the grapefruit and orange, cut the peel off the fruit with a sharp knife, then cut out the individual sections from between the thin membranes.

The cranberry vinaigrette in this recipe is a variation of the one in a salad in The Kosher Palette, one of our favorite cookbooks.  I was inspired to experiment with this as Thanksgiving approached and I was looking for holiday-themed ingredients and recipes.  Cranberries are abundant right now and their unique flavor and beautiful color are welcome additions to our holiday tables.  You can make the vinaigrette in advance and store in the refrigerator, but bring to room temperature and whisk briefly before serving.  To add a nutty flavor, see the variations at the end of the basic recipe.  This vinaigrette, with its strong but still sweet flavor, is a perfect dressing for the sharpness of fresh arugula.  You can also use other mildly bitter salad greens, such as dandelion greens, or a combination.  The red color of the vinaigrette and the dark green of the lettuces look lovely on a glass plate.  For added flavor, color, and texture, I like to add some dried cranberries and a sprinkling of toasted nuts.

My grandmother, of blessed memory, made this traditional food for the Friday evening celebration after each of my three sons was born.  She also served it on Purim, when it is supposed to remind us of the simple ways of Queen Esther, who shone among the maidens in the King's court despite her simple, kosher diet.  I have always loved chick peas, and this is a simple and delicious way to enjoy them.