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Moroccan Spiced Olives

Author: Melissa Roberts

Roasted Asparagus with Brazil Nuts

Author: Miriyam Glazer

Herb Relish (Schug) and Matzo

This traditional Yemeni relish is served throughout the year at lunch or dinner, as an accompaniment to roasted meats and vegetables and as a spread for falafel and other sandwiches.

Author: Martha Stewart

Passover Powdered Sugar

Author: Melissa Roberts

Candied Walnut Charoset

Author: Adeena Sussman

Sumac Rubbed Lamb with Minty Artichokes

We can't think of a better large-format meat. A leg of lamb is fatty and flavorful, and its size makes it hard to overcook.

Author: Alison Roman

Coconut Macaroons

Make these sweet and flaky coconut macaroons for your next cookie exchange.

Spiced Matzo Chips

Author: Susie Fishbein

Alex Witchel's Potato Pancakes

This delicious breakfast recipe, which appeared in the New York Times on December 6, 2006, is courtesy of Alex Witchel.

Author: Martha Stewart