In large saucepan of boiling salted water, cook manicotti about 5 minutes. Drain and cool. In a bowl, lightly mix together hoop, Parmesan, and 1 cup Mozzarella cheese. Add eggs, half the parsley, basil, seasoned salt, and pepper to cheese mixture. Stand each manicotti shell on end and spoon in filling. Pour half the sauce into 8 x 12-inch baking pan. Arrange manicotti in dish. Pour remaining sauce over top. Sprinkle with remaining Mozzarella. Cover and bake at 350° for 30 minutes. Sprinkle with remaining parsley. Makes 4 servings.

This colorful salad is a celebration of spring’s fresh produce and a healthful way to complement Shavuos.

In a bowl, whisk together lemon juice, mustard, salt, and pepper. Whisk in oils, then garlic. In a medium skillet, bring water to a boil. Add asparagus and cook, covered, about 4 minutes, until tender-crisp. Rinse under cold running water, until cold. Drain well. Pat dry with paper towels. Place on large round platter with tips pointing out. Whisk dressing and spoon over asparagus. Sprinkle feta over center, then walnuts around feta, ending with tomatoes at the edge. Serve chilled or at room temperature. Makes 6 servings.

Sprinkle sea bass with salt and pepper. Refrigerate. Drain artichokes, reserving marinade. In medium skillet over medium heat, heat 1 tablespoon marinade. Add onion; sauté until tender. Add tomatoes, artichokes, lemon juice, and wine. Stir, then season with salt and pepper. In large oven-proof skillet, heat 2 tablespoons marinade. Add fish and brown lightly on each side. Top with artichoke mixture. Bake at 400° for about 15 minutes, or until fish flakes. Garnish with parsley. Makes 4 to 6 servings.

While borscht probably is the best-known use of beets by Russian cooks, this salad takes its inspiration from France.

In a bowl, whisk egg yolk with mustard, then vinegar, salt, pepper, and sugar. Gradually whisk in olive oil. In a bowl, gently toss beets, watercress, and endive with enough dressing to coat lightly. Makes 4 servings.

Cheesecake lovers rejoice! The creamy chocolate ripple filling is enriched with sour cream and nestled in a chocolate graham cracker crust. Fresh strawberries are the crowning touch.

In food processor, chop graham crackers until fine crumbs form. Add sugar and melted butter, mixing well. In a buttered 9-inch springform pan, press mixture on bottom and 1-1/2 inches up the side. In double boiler, mix chocolate with 1/2 cup sugar. Heat until chocolate melts and mixture is smooth, although grainy. Set aside.

In electric mixer, beat cream cheese until light. Gradually beat in remaining 3/4 cup sugar, then sour cream and vanilla. Add eggs, one at a time, beating well. Divide batter in half. Beat melted chocolate into one part. Pour into crumb-lined pan. Top with plain batter. With a knife, swirl plain batter into chocolate to marbleize.

Bake at 325° for 1 hour, or until top is firm. Cool on wire rack. Cover and refrigerate several hours. Loosen cheesecake from springform pan with metal spatula. Remove to serving dish. Spoon berries over top. Cut into small wedges, rinsing knife after each use. Makes 9-inch cheesecake.

Fresh spinach softens the sharp taste of sorrel greens. This soup is a tradition of the Polish-Jewish and Hungarian-Jewish kitchens.

Wash spinach and sorrel well in several changes of cold water. Drain and chop coarsely. In large saucepan, combine spinach, sorrel, onion, water, and salt. Bring to a boil; cover, reduce heat, and let simmer 15 minutes. Add lemon juice and sugar; cook 5 to 10 minutes longer. Turn into food processor and puree in batches, until smooth. Pour into bowl and cool. Cover and refrigerate. Taste and adjust seasoning. To serve, beat in, or top with, sour cream. Sprinkle with herbs. Makes 6 servings.

Southern Italians originally created this recipe to use leftover risotto, but this version starts with uncooked rice.

In a large saucepan, bring water to a boil. Add rice and cook until al dente, about 15 minutes. Place in a bowl; let cool slightly. Stir in eggs and Parmesan, mixing well. Add salt, pepper, and nutmeg. In a buttered 1-quart soufflé dish, pack half the rice mixture. Cover with hoop and Mozzarella cheese. Top with remaining rice mixture, leveling evenly. Bake at 350° about 40 minutes, until hot and cheese melts inside. Makes 4 servings.

A buttery pastry crust sets off a creamy tuna and spinach filling with a hint of nutmeg in this quicshe.

In a bowl, blend flour with butter. Add egg, mixing well. Flatten; wrap in waxed paper. Chill. Roll out between sheets of waxed paper to 12-inch round. Fit into tart or pie pan. Trim or flute edge; prick bottom. Line with foil and pie weights. Bake at 400° for 8 minutes. Remove weights and bake 2 to 3 minutes longer. Cool. Scatter tuna and spinach in crust. Whisk together eggs, milk, cream, salt, pepper, nutmeg, and brandy.

Pour into crust. Bake at 375° for 40 minutes, or until golden and filling is set. Makes a 9-inch quiche.

Twist mushrooms in a towel to extract as much liquid as possible. In skillet, melt 1 tablespoon butter; add mushrooms and shallots. Sauté over medium heat, stirring until mushrooms separate and brown lightly. Add salt and pepper. Reserve. In saucepan, melt remaining butter, stir in flour, and cook until foamy. Add milk; cook and stir until thick. Stir in seasonings. Remove from heat. Separate egg, placing white in bowl, whisking yolk into sauce. Repeat. Stir mushroom mixture into sauce, then Swiss cheese. Beat egg whites until foamy. Add salt and cream of tartar; beat until stiff. Stir 1/4 egg whites into sauce. Fold in rest of whites. Spoon into buttered 2-quart soufflé dish sprinkled with Parmesan, smoothing top. Place on center rack of 400° oven. Reduce heat to 375°. Bake 35 to 40 minutes, until nicely browned. Serve at once. Makes 4 to 6 servings.

Toss turnips and potatoes with salt and pepper. Place them in well-buttered heavy 2-quart gratin dish. Bake turnips and potatoes at 450° for about 30 minutes, stirring every 10 minutes, until softened. Pour whipping cream over turnip mixture so that it just comes to the top layer without completely covering it.

Sprinkle with cheese. Bake about 30 minutes longer, until cream has thickened and top is browned, covering with aluminum foil if it’s browning too quickly. Makes 6 to 8 servings.

In small saucepan, melt 1/2 cup sugar in water over medium heat. Continue cooking, swirling until liquid turns amber. Quickly pour into a warm 1-1/2-quart shallow baking dish, tilting to coat bottom and sides. In medium saucepan, heat milk and half and half, stirring often, until tiny bubbles form.

Remove from heat. In mixing bowl, beat eggs slightly. Add remaining sugar along with salt and brandy. Gradually stir in scalded milk. Pour mixture into prepared baking dish. Place baking dish in larger pan. Add hot water halfway up sides of baking dish.

Bake at 325° for 50 minutes, or until knife inserted near center comes out clean. Cool to room temperature, then refrigerate several hours or overnight. To serve, unmold and sprinkle with almonds. Makes 6 servings.