A new nosh: Jewish cuisine reinvented

Chef Todd Gray grew up Episcopalian but married a Jewish woman. In their new cookbook, Gray and his wife, Ellen Kassoff Gray, weave tales of family and tradition with contemporary recipes.

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Mango, Pineapple, and Pomegranate Salad (Parve)
Serves 6

Todd: This is just a clean, light and refreshing dessert. It's lovely at brunch (which is when we offer it at the Muse Café in the Corcoran Gallery of Art in Washington). It's also a great dessert after a big meal.

Ellen: And it's obviously perfect for Passover. Pomegranates add the Middle Eastern touch that I adore and the tart, ruby-like seeds look so festive.

1 small golden pineapple
2 medium mangos
1 pomegranate
1/2 cup sugar
1/2 cup passion fruit juice
6 mint leaves, finely chopped