Author: Martha Stewart
Author: Marcy Goldman
Author: Jamie Geller
Author: Anne Rosenzweig
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Einat Admony
Author: Suzanne Goin
Author: Melissa Roberts
Author: Adeena Sussman
Author: Roberto Santibañez
Author: Sandy Goldberg
Author: Melissa Roberts
Author: Miriyam Glazer
Author: Melissa Roberts
Author: Austin Zimmerman
Author: Einat Admony
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Saffron rice is an indispensable accompaniment in Persian cuisine, and it tastes just as good made with fluffy quinoa. Crushing and steeping the saffron in hot water brings out its full flavor and color....
Author: Louisa Shafia
Author: Einat Admony
Author: Todd Gray
Author: Evan Kleiman
Author: Miriyam Glazer
Author: Melissa Roberts
These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.
Author: Louisa Shafia
Author: Roberto Santibañez
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: Roberto Santibañez
Author: Melissa Roberts
Author: Suzanne Tracht
Author: Abigail Kirsch