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1 pkg. PHILADELPHIA Cream Cheese

1 cup butter

1/3 cup granulated sugar

1/4 tsp. vanilla

2 cups flour

colored sugar

1 1/2 pounds russet potatoes, (about 2), shredded

1 medium white onion, shredded

2 medium shallots, minced (about 1/4 cup)

1 teaspoon salt

1 large egg, lightly beaten

2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces

1/2 teaspoon white pepper

3 tablespoons peanut oil, or extra-virgin olive oil, divided

1 3-pound beef tenderloin, trimmed of fat

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

2 tablespoons Dijon mustard

1 pound Yukon Gold potatoes, shredded

1 large firm (slightly underripe) pear, shredded

2 6-inch-square pieces matzo, crushed

1 medium shallot, finely chopped

2 teaspoons finely chopped fresh sage

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 large egg, lightly beaten

3 tablespoons canola oil, divided

4 pounds pie pumpkin, or butternut squash, peeled, seeded and cut into 2-inch chunks (see Tip)

4 large sweet-tart apples , such as Empire, Cameo or Braeburn, unpeeled, cored and cut into eighths

1/4 cup extra-virgin olive oil

1 1/4 teaspoons salt, divided

1/4 teaspoon freshly ground pepper

1 tablespoon chopped fresh sage

6 cups reduced-sodium chicken broth, or vegetable broth

1/3 cup chopped hazelnuts, toasted (see Tip)

2 tablespoons hazelnut oil

2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks

6 cloves garlic, peeled

Salt, to taste

2 teaspoons butter

1 cup buttermilk

Freshly ground white or black pepper, to taste

3/4 cup whole-wheat pastry flour

3/4 cup all-purpose flour

1 1/2 tablespoons chopped fresh thyme, or oregano

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

1/3 cup extra-virgin olive oil

5 tablespoons cold water

2 teaspoons extra-virgin olive oil

6 cups chopped chard, (about 1 bunch), leaves and stems separated

2 tablespoons minced garlic

2 tablespoons water

2 large eggs

1 cup part-skim ricotta cheese

1 teaspoon freshly grated lemon zest

1/8 teaspoon freshly ground pepper

1/2 cup chopped pitted kalamata olives

1/3 cup crumbled feta cheese

2 pounds firm kumquats

2 cups sugar

4 cups water

1 cup brandy

2 vanilla beans, split lengthwise

2 red grapefruit

1/4 cup extra-virgin olive oil

2 tablespoons minced scallions

1 tablespoon white-wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

8 cups torn butter lettuce

6 cups baby spinach

1 14-ounce can hearts of palm, (see Shopping Tip), drained and cut into bite-size pieces

1/3 cup dried cranberries

1/3 cup toasted pine nuts, (see Tip)

2 pounds zucchini squash, peeled and seeded (4 medium)

1 pound potatoes, peeled (2 large)

1 medium onion

1 large egg

2 large egg whites

1 teaspoon plus 1 tablespoon canola oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2-3/4 cup matzo meal

2 cups cranberries

2 1/2 cups water

1 1/2 cups plus 1 teaspoon sugar, divided

6 tablespoons lemon juice

3 tablespoons orange juice

1 quart nonfat or low-fat frozen vanilla yogurt

Fresh mint leaves for garnish

3/4 cup medium-grain brown rice

1 1/2 cups water

4 teaspoons extra-virgin olive oil, divided

6 medium shallots, chopped

2 medium carrots, shredded using the large holes of a box grater

1/2 cup toasted pecans, (see Tip)

3 ounces goat cheese

1 large egg white

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper