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.

Food Editor’s Note:  This is a variation of a recipe in Marcy Goldman's book, A Treasury of Jewish Holiday Baking (Doubleday, 1998).  This filling is like a thick puree and has an intense apricot flavor.  I much prefer it to the runny, weak-flavored apricot filling in store-bought pastries.  Use as much of this as you can within a week or two of making it, then freeze the rest for a future use.  This is so good, you’ll end up noshing on it plain!

Food Editor’s Note:  This is a wonderful cake to serve in the fall during apple season.  It is perfect for a Rosh Hashanah dessert or for any special occasion.  The layers of apple are visible after baking and look beautiful in the rich cake.  Linda recommends Granny Smith apples and, although she usually glazes the cake, for a less sweet (and pareve) version you can just sprinkle with powdered sugar for a pretty presentation.  Serve with whipped cream or vanilla ice cream for an extra treat.  This cake is simple to make, and can be baked in advance and kept in the refrigerator for a day or two or frozen. I am definitely including it in my Rosh Hashanah dessert buffet!

This dessert always comes as a wonderful surprise at the end of our Passover seder (after a little breather)...a creamy center chocked full of granny smith apples housed in a rich pastry crust which tastes remarkably like the real thing, even though it is made with matzah cake meal...a little goes a long way!

Food Editor’s Note: This is a dairy variation of Judy’s wonderful (and pareve) Apple Rustica in our Recipe File. This one is a light and creamy cheesecake in a buttery crust, with apple slices and walnuts throughout. (You can also just sprinkle the nuts on top.) Serve this cake cold or at room temperature. Absolutely delicious, and not your typical Passover dessert!

Acorn squash is delicious, and much easier to prepare than people think.  Usually it is baked in the oven with butter and honey or maple syrup.  Here is something slightly different, not quite as sweet, adapted from a recipe by Sara Moulton on FoodNetwork.com.  I have reduced the butter or margarine way down (but not the flavor!) and cut the squash halves in wedges for easier serving and eating.  Enjoy!