Author: Susie Fishbein
Author: Abigail Kirsch
Author: Jamie Geller
Author: Marcy Goldman
Author: Jayne Cohen
If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.
Author: Joan Nathan
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
Author: Leah Koenig
Author: Joyce Goldstein
Author: Abigail Kirsch
This holiday-ready dinner has all the flavors of tzimmes, the traditional Jewish sweet side dish made with stewed dried fruits and honey. Roasted on baking sheets with colorful young carrots, this recipe...
Author: Anna Stockwell
Author: Jean Anderson
Author: Robert Sternberg
Author: Diane Rossen Worthington
Author: Sharon Lebewohl
This flourless chocolate-orange almond cake is bittersweet in the best way.
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
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
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts
Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.
Author: Jayne Cohen
Author: Linda Amster
Author: Marcy Goldman
Quickly shallow-frying the chicken halves in shallot oil after they've been roasted locks in their juices and results in beautiful golden brown and crispy skin. Served with garlicky boiled potatoes, then...
Author: Kat Boytsova
Author: Melissa Roberts
Author: Carole Chernick
Author: Melissa Roberts
Author: Nancy Rosenberg Engel
Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.
Author: Leah Koenig
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Suzanne Goin
Author: Karen Stabiner
Author: Jayne Cohen
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan
Author: Jayne Cohen
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
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.