Author: Abigail Kirsch
Author: Miriyam Glazer
Author: Melissa Roberts
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter...
Author: Liz Alpern
Author: Suzanne Tracht
Author: Melissa Roberts
Author: Alain Ducasse
Author: Einat Admony
Author: Sarah Kagan
Author: Jayne Cohen
Author: Evan Kleiman
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
A kosher for Passover strawberry rhubarb dessert with streusel topping.
Author: Suzanne Tracht
This gluten-free cake makes a stunning end to a Passover meal or any springtime dinner, with surprisingly bright layers of green pistachio cake and pink strawberry meringue.
Author: Anna Stockwell
Author: Susie Fishbein
Green or spring garlic is the mild, immature garlic plant harvested before the familiar bulb forms and whose tops are tender enough to eat, as are those of young leeks no thicker than a green onion. You...
Author: Amelia Saltsman
Author: Jamie Geller
Author: Diane Rossen Worthington
Author: Roberto Santibañez
The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.
Author: Miriyam Glazer
Author: Austin Zimmerman
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Author: Miriyam Glazer
Author: Susie Fishbein
Author: Susie Fishbein
Author: Melissa Roberts
Author: Diane Rossen Worthington
Author: Melissa Roberts
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
Seder has never been sweeter.
Author: Suzanne Tracht
Author: Evan Kleiman