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: 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
Author: Miriyam Glazer
Author: Melissa Roberts
Author: Susie Fishbein
Author: Anne Rosenzweig
Author: Susie Fishbein
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and...
Author: Louisa Shafia
Author: Roberto Santibañez
Author: Adeena Sussman
Seder has never been sweeter.
Flaky cream cheese dough, sweet raspberry-walnut filling, and a touch of cinnamon come together in these classic rolled rugelach from Cookie Couture.
Author: Martha Stewart
Author: Paula Shoyer
Author: Suzanne Tracht
A spring-inspired variation on the classic Passover Seder soup.
Author: Jayne Cohen
Author: Mark Bittman
Author: Roberto Santibañez
Author: Diane Rossen Worthington
Flavored with garlic, rosemary, oregano, and crushed red pepper, this crumble makes a great salad topping, or anytime snack during Passover.
Author: Lily Freedman
Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.
Author: Martha Stewart
Author: Evan Kleiman
Author: Melissa Roberts