Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each Passover. This is one of her favorites.
Author: Martha Stewart
What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and...
Author: Martha Stewart
Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand...
Author: Martha Stewart
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset each Passover. This dessert recipe is loaded with fruit, including pears, apples, and prunes, and is one...
Author: Martha Stewart
Author: Martha Stewart
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Author: Martha Stewart
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.
Author: Martha Stewart
Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.
Author: Martha Stewart
This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.
Author: Martha Stewart
This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.
Author: Martha Stewart
Martha's friend Madge Miller shares her fresh horseradish recipe. Serve this classic sauce with gefilte fish at your next seder.
Author: Martha Stewart