It wasn’t until recently that San Francisco cookbook author Micah Siva decided to replace the usual, salty matzo ball mix with fresh herbs and spices, she writes in her new cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). These vegetarian matzo balls are seasoned with olive oil instead of chicken schmaltz and pair nicely with Siva’s turmeric vegetable broth. Perfect for Passover or any time of year. “I am a firm proponent of floaters,” Siva says. “So here are things you can do to avoid sinkers: Add baking powder to your matzo balls. U ..read more

Black and white cookies are a staple of New York delis, writes Micah Siva, author of “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). They’re sweet and soft with a lemon scent and, of course, chocolate. Plus, this version is vegan, gluten-free and great for Passover — just be sure to check that all of your ingredients are kosher. Passover Black and White Cookies Makes 8 cookies INGREDIENTS Cookies: 1½ cups almond flour, sifted 1/4 cup arrowroot starch 1 teaspoon baking powder 1/4 teaspoon sea salt 1 tablespoon melted coconut oil 1/4 cup maple s ..read more

Protein bowls are appealing for many reasons, the biggest of which is they’re incredibly versatile. Whether you top them with a lean meat like roasted chicken or a fatty, good-for-you fish like salmon — or opt for a vegetarian source of protein such as tofu or canned chickpeas — bowls can fill you up with countless combinations, while also making you feel great about how well you’re eating. Plus, they’re easy to assemble on a busy weeknight or quick lunch break, without the need for any fancy-pants equipment. Besides its namesake dish, all that’s really required to create the perfect lunch or ..read more

You can let your oven do the work for these crunchy, vegetarian quesadillas. They’re filled with goat cheese and red kidney beans flavored with cumin and fresh cilantro. Placing your baking tray in the oven while it preheats means that when you add the tortillas the bottom layers will be crisp. I used a food processor to quickly mix the filling ingredients. Avocado tossed with lettuce adds a refreshing finish to the meal. The heat of the salsa is up to you. Jarlsberg or cheddar cheese can be substituted for Monterey Jack. 1 cup chopped fresh green bell pepper can be used instead of frozen gree ..read more

Slow and easy are the key words when braising beef short ribs. Browning them slowly on all sides is critical to locking in flavor. Serve them with mashed potatoes, creamy polenta or couscous. TAG GOES HERE Braised Short Ribs INGREDIENTS 1 teaspoon dried red pepper flakes 1-1/2 teaspoons salt ½ teaspoon coarse ground black pepper 1-1/2 teaspoons each dried oregano and thyme ½ teaspoon sweet paprika 8 meaty short ribs on the bone (about 4 pounds), 1-1/2-inches thick, dried with paper towels 2 tablespoons neutral oil such as grapeseed or sunflower oil 1 medium red onion, cut into thin slices 3 cl ..read more

“If chicken soup is Jewish penicillin, then matzo ball soup is the key to world peace,” writes Jewish author Micah Siva in her debut cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine.” This recipe for matzo ball soup is great for Passover and for vegetarian eaters anytime of year. It gets its golden color and warm flavors from turmeric, ginger and a pinch of red chile flakes. Find the how-tos for Floater Herbed Matzo Balls here or use your favorite recipe instead. Turmeric Vegetable Matzo Ball Soup Serves 6 INGREDIENTS 1 tablespoon extra-virgin olive oil 1 medium white o ..read more

When it comes to comfort food, San Francisco cookbook author Micah Siva swears by potato kugel. “Kugels, at their core, are baked casseroles,” she writes in her debut cookbook, “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine” (The Collective Book Studio, $35). This recipe, which is great for Passover, comes out crisp and golden on the outside and creamy on the inside — akin to a shareable hash brown or a giant latke. Cast-Iron Potato and Caramelized Onion Kugel Serves 10 to 12 INGREDIENTS 5 tablespoons extra-virgin olive oil, divided 2 medium yellow onions, cut into 1/2-inch pie ..read more

Linda Gassenheimer | Tribune News Service (TNS) You can let your oven do the work for these crunchy, vegetarian quesadillas. They’re filled with goat cheese and red kidney beans flavored with cumin and fresh cilantro. Placing your baking tray in the oven while it preheats means that when you add the tortillas the bottom layers will be crisp. I used a food processor to quickly mix the filling ingredients. Avocado tossed with lettuce adds a refreshing finish to the meal. HELPFUL HINTS: The heat of the salsa is up to you. Jarlsberg or cheddar cheese can be substituted for Monterey Jack. 1 cup cho ..read more

George Hobica | Tribune News Service Afternoon tea in London — whether at a posh hotel such as the Ritz or the Savoy or in a department store like Harrods or Fortnum & Mason — is a special occasion treat for visitors and locals alike. It’s not an inexpensive affair, as you’ll be sitting in elegant surroundings, perhaps dressed up a bit. The freshly baked scones with clotted cream and strawberry jam, the traditional dainty crustless sandwiches, the cakes and pastries are so popular at some venues that you’ll need to book well in advance. But what about the tea itself? Claire Ptak, a Califor ..read more

Meredith Deeds | (TNS) Star Tribune The popularity of farro isn’t hard to understand, as it’s an extremely versatile grain with a nutty flavor and chewy bite. Also known as emmer, farro is a type of wheat that’s been widely cultivated in the Mediterranean for thousands of years. And it’s becoming more and more popular in the United States. I love it in salads or pilafs, but my favorite way to enjoy farro is in soup. Unlike rice or noodles, which can become mushy as they sit in the soup, farro is hearty enough to maintain its satisfying texture, which is why it works so well in this Italian sou ..read more