Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor. This easy recipe will work with steamed carrots, turnips or rutabaga too.

This recipe is an adaptation of a shrimp bisque from Williams-Sonoma Soup Cookbook. It's a lovely soup, but I like my bisque a little spicy with some heat and substance. Deviating a bit from the classic recipe, I added tomatillos and chipotles en adobo to the shellfish broth. I pureed half the cooked and peeled shrimp, then for the finished product chopped the remainder of the shrimp and added it to the bisque.

A Passover-friendly version of pizza using matzo as the crust, topped with sauce and cheese—simple, quick, and kid-approved.