Author: Miriyam Glazer
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: Todd Gray
Author: Melissa Roberts
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
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
The point cut is the fattier end of the brisket. It's more tender and especially delicious because of the marbling. Ask for it first.
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
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
Author: Diane Rossen Worthington
Author: Marcy Goldman
Author: Martha Stewart
Author: Diane Rossen Worthington
Ramps, with their wild, garlicky flavor, have become the seasonal poster child of spring, and for good reason. Here, they join tart lemon and briny green olives in a chicken dish that might become your...
Author: Leah Koenig
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the...
Author: Sharon Lebewohl
Author: Anne Rosenzweig
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Carole Chernick
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht
Author: Bon Appétit Test Kitchen
Author: Adeena Sussman
Author: Diane Rossen Worthington
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
Author: Melissa Roberts