Author: Jayne Cohen
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
This signature Payard treat delivers a delicious dose of heart-healthy fat and antioxidants, courtesy of the nuts and cocoa.
Author: Francois Payard
Author: Jayne Cohen
Author: Miriyam Glazer
Author: Faye Levy
Author: Suzanne Goin
Author: Diane Rossen Worthington
Author: Mayim Bialik
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
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: Martha Stewart
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Sharon Lebewohl
Author: Bon Appétit Test Kitchen
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
Author: Evan Kleiman
Author: Jamie Geller
Author: Diane Rossen Worthington
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
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Adeena Sussman