Author: Susie Fishbein
Author: Jayne Cohen
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts
Author: Diane Rossen Worthington
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...
Author: Anna Stockwell
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: Melissa Roberts
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you...
Author: Melissa Roberts
Author: Susie Fishbein
Author: Melissa Roberts
Author: Jayne Cohen
Author: Mayim Bialik
Dairy-free, flourless, kosher for Passover, and pretty in pink-this rhubarb-topped tart is just the thing for all of your spring celebrations. Adding coconut oil to the coconut milk custard gives it an...
Author: Kat Boytsova
Author: Melissa Roberts
Author: Todd Gray
Author: Diane Rossen Worthington
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Author: Claire Saffitz
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided...
Author: Joan Nathan
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Melissa Roberts
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Both cardamom and pistachios are essential ingredients in Persian dessert making. This dough is delicate because it doesn't contain any gluten, so be sure it's fully chilled and firm before rolling into...
Author: Louisa Shafia
Author: Melissa Roberts
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Author: Anna Stockwell
Author: Melissa Roberts
Author: Melissa Roberts
Author: Austin Zimmerman
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Austin Zimmerman
Author: Melissa Roberts
Author: Todd Gray
Author: Melissa Roberts
Author: Melissa Roberts
Author: Susie Fishbein
Author: Susie Fishbein
Author: Melissa Roberts
Author: Susie Fishbein
Author: Diane Rossen Worthington
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those of young leeks no thicker than a green onion. You...
Author: Amelia Saltsman