370 stone recipes

Roast cod with a crispy French persillade crust of garlic and parsley, served on wilted spinach with black olives and lemon. An elegant 30-minute dinner.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.

This delicious dish is quick and easy to make, and it's perfect for lunch or supper.

A slow-braised British venison casserole with red wine, prunes, and pickled walnuts. Cooked, rested overnight, then reheated for the deepest, most complex game stew you'll ever taste.

This buttery and fluffy upside-down plum cake will for sure make everyone who has it want a second slice.

This simple fruit salad works at the start of the meal or as a dessert. The fruit is lightly glazed with either a simple syrup or agave syrup. Ginger, a bit of lemon, and some savory thyme which pairs amazingly with summer fruits accents the tartness of the berries and the sweetness of the stone fruit.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

A fruity and delicious cake that's made with walnuts, peaches and exotic passionfruit.

Crusty no-knead Dutch oven bread loaded with cornmeal, corn grits, millet, and whole wheat. An overnight rise builds deep flavor and a crackling, golden crust.

Crispy, spiced sweet potato waffles made with whole wheat flour, cornmeal, and soy milk, topped with a warm homemade blueberry syrup. A wholesome brunch that feels indulgent.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

A raw, no-cook borscht blended from fresh beets, avocado, spinach, cucumber, and dill. Vegan, nutrient-dense, and vibrant pink. Served chilled with alfalfa sprouts for a refreshing energy boost.

A big hit, it is almost the most excelllecnt pasta salad I have ever eaten. I think I will make it more and more!

Fettuccine tossed with a quick chunky tomato-chile sauce, cubed avocado, cilantro, and lime juice. Mexican-leaning pasta with a fresh, no-cook avocado finish.