This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Miriyam Glazer
Author: Miriyam Glazer
Author: Einat Admony
Author: Diane Rossen Worthington
Author: Suzanne Tracht
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Einat Admony
Author: Jamie Geller
Author: Einat Admony
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: Roberto Santibañez
Author: Gil Marks
Author: Melissa Roberts
Author: Sandy Goldberg
Author: Melissa Roberts
Author: Martha Stewart
Author: Sarah Kagan
Author: Suzanne Tracht
Author: Mark Bittman
Author: Ruth Cousineau
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Author: Martha Stewart
Author: Melissa Roberts
Author: Jayne Cohen
Author: Diane Rossen Worthington
Author: Abigail Kirsch