Author: Susie Fishbein
Author: Abigail Kirsch
Author: Jamie Geller
Author: Jayne Cohen
Author: Marcy Goldman
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
Author: Leah Koenig
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: Joyce Goldstein
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...
Author: Kat Boytsova
Author: Diane Rossen Worthington
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...
Author: Melissa Roberts
Author: Carole Chernick
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...
Author: Anna Stockwell
Author: Sharon Lebewohl
Author: Jean Anderson
Author: Karen Stabiner
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
Author: Gil Marks
Author: Melissa Roberts
Author: Abigail Kirsch
This is a classic chicken soup recipe, using homemade stock and a whole chicken.
Author: Sharon Lebewohl
This flourless chocolate-orange almond cake is bittersweet in the best way.
Passover, with its flour ban, creates difficulties for even the most adept of bakers, and many people crave inspiration. Here are a series of traditional...
Author: Ruth Joseph
Author: Nancy Rosenberg Engel
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There...
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Marcy Goldman
Author: Marcy Goldman
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...
Author: Louisa Shafia
Joan Nathan, author of "Jewish Cooking in America," prepares several different versions of haroset-a traditional sweet paste made with nutsand fruit-each...
Author: Martha Stewart
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
Author: Linda Amster
Basically, this is what you'd offer your future in-laws to ensure their undying affection. This is a taste-great, feel-good classic Jewish brisket, but...
Author: Stephanie Pierson
An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.
Author: Joan Nathan