Author: Marcy Goldman
Author: Roberto Santibañez
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
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
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: Zell Schulman
Author: Melissa Roberts
Author: Melissa Roberts
Author: Melissa Roberts
Author: Suzanne Tracht
Author: Suzanne Tracht
Author: Miriyam Glazer
Author: Melissa Roberts
Author: Marilyn Hill
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Adeena Sussman
Author: Suzanne Tracht
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
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
Author: Evan Kleiman
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Einat Admony
Author: Ruth Cousineau
Author: April Bloomfield
Author: Phyllis Glazer
Author: Jamie Geller
Author: Martha Stewart
Author: Melissa Roberts
Author: Alain Ducasse
Author: Einat Admony
Hibiscus tea has a gorgeous magenta hue and sweet-tart cranberry flavor. This pavlova uses the tea two ways: finely ground to infuse and tint light-as-air meringues and also brewed, reduced, and combined...
Author: Rhoda Boone
Author: Miriyam Glazer
Author: Melissa Roberts