No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Author: Anna Stockwell
Zalabia, or rather a type of fried dough similar to that of a doughnut, is a tasty dessert to serve at any holiday party. This recipe has been adapted from "The Book of Jewish Food: An Odyssey From Samarkand...
Author: Martha Stewart
Author: Bon Appétit Test Kitchen
Author: Einat Admony
Author: Melissa Roberts
Author: Sharon Lebewohl
Author: Anne Rosenzweig
Author: Melissa Roberts
Author: Jamie Geller
This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.
Author: Melissa Roberts
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Gil Marks
Author: Miriyam Glazer
Author: Zell Schulman
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
Author: Miriyam Glazer
Author: Martha Stewart
Author: Suzanne Tracht
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Robert Sternberg
Author: Diane Rossen Worthington
End your meal with this creamy, coconut milk custard topped with a sweet-tart fruit compote and crunchy pistachios.
Author: Leah Koenig
Author: Martha Stewart
What to do with leftovers after your seder? This unleavened twist on lasagna is a great way to use leftover matzo. Substitute layers of matzo for the noodles, then spread with a mixture of spinach and...
Author: Martha Stewart
Author: Melissa Roberts
Author: Melissa Roberts
Author: Einat Admony
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is both. The tartness of the pomegranate brings brightness...
Author: Louisa Shafia
Author: Anne Rosenzweig
Author: Sandy Goldberg
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
Any fat from the consommé can be used to make the matzo balls. If you need to purchase chicken fat, it's available in the freezer section of some supermarkets. Look for fresh lemongrass in supermarkets...
Author: Suzanne Tracht