A delicious-looking bright yellow challah decorated with fresh sage leaves lies on a white tablecloth.

Jane’s Kitchen: Butternut Squash and Sage Challah

Ingredients: 1/4 cup vegetable oil  6 sage leaves  1 1/2 tablespoons dry yeast  1 teaspoon sugar  1 1/4 cups lukewarm water  6 cups all-purpose unbleached flour (5 1/2-6)  3/4 cup sugar  1 1/2 tablespoons salt  1/2 cup butternut squash puree  2 eggs  2 egg yolks plus 1 tsp. water  coarse sea salt  additional sage leaves […]

Jane’s Kitchen: Dry Rubbed Roasted Salmon with Mango Coleslaw

Servings: 6    Salmon 1  2 ½ to 3 pound salmon filet, whole or cut into 6 8-ounce servings, or steelhead  1  tablespoon coriander seeds  1  tablespoon whole black peppercorns  1  tablespoon black or yellow mustard seeds  2  teaspoons juniper berries  1  teaspoon fennel seeds  2  teaspoons brown sugar  2  teaspoons garlic powder  1  teaspoon […]

Jane’s Kitchen: Creamy Pineapple Kugel

Creamy Pineapple Kugel  by Jamie Geller  Servings: 6    1 8-ounce container whipped cream cheese (Temptee or other brand)  1/2 cup sugar  4 eggs  3/4 cup potato starch or flour  1 teaspoon baking powder  1 (20 oz.) can crushed pineapple  1/2 cup neutral-flavored oil  1 teaspoon vanilla  whole cored canned pineapple rings for garnish    […]

Jane’s Kitchen: Eggplant & Porcini “Meat”balls in Tomato Sauce

  From Food and Wine   Servings: 8  1 large eggplant (1 1/4 pounds)  1 ounce dried porcini mushrooms  Boiling water  1/4 cup extra-virgin olive oil  1 small onion, minced  4 garlic cloves, grated  2 28-ounce cans imported whole Italian tomatoes, seeded and pureed with their juices  2 tablespoons chopped basil, plus leaves for garnish  […]

Jane’s Kitchen: Salmon Roulades with Kalamata Olive, Orange and Celery Relish

Source: Cindy Pawlcyn, Mustards Grill Napa Valley Cookbook    Servings: 8   Jane says: “It sounds complicated, but it’s really simple and you can make-ahead. Delicious warm or cold.”     ROULADE  12 cloves garlic  1 1/2 cups parsley, chopped  3 tablespoons extra virgin olive oil  1 3-pound salmon fillet, skinless  Kosher salt and ground […]

Jane’s Kitchen: Icelandic Jewish Cookies

Read the full story on the incredible roots of these cookies.   Icelandic Jewish Cookies 2 cups flour  1/2 teaspoon salt  1/2 teaspoon cardamom  1/2 teaspoon baking powder  2 sticks unsalted butter, room temperature  1/2 cup granulated sugar  1 egg, lightly beaten    Toppings  1/4 cup sliced almonds, sliced or finely chopped  1/4 cup raw […]

Jane’s Kitchen: Roasted Brussel Sprouts with Pastrami and Pickled Red Onion

  Originally created for Thanksgivukkah, but a keeper for anytime!    Servings: 12   PICKLED ONIONS  3/4 large red onion, diced  1 1/2 cups cider vinegar  3/8 cup sugar  1/8 cup kosher salt    BRUSSELS SPROUTS  1/4 cup unsalted butter (1/2 stick)  3/8 pound pastrami, shredded  3 3/4 pounds Brussels sprouts, quartered  3/4 teaspoon kosher […]