Author: Marcy Goldman
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
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: Roberto Santibañez
Author: Melissa Roberts
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
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: Marilyn Hill
Author: Suzanne Tracht
Author: Melissa Roberts
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: Diane Rossen Worthington
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Miriyam Glazer
Author: Adeena Sussman
Author: Suzanne Tracht
Author: Sharon Lebewohl
Author: Einat Admony
Author: Melissa Roberts
Author: Phyllis Glazer
Author: Einat Admony
Author: Melissa Roberts
Author: Miriyam Glazer
Author: Melissa Roberts
Author: Ruth Cousineau
Author: April Bloomfield
Author: Jamie Geller
Author: Suzanne Tracht
Author: Melissa Roberts
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