Author: Mark Bittman
Author: Evan Kleiman
These schmaltz-rich matzo balls are cooked in a homemade chicken stock perfumed with parsnips, turnips, dill, and star anise.
Author: Mitchell Davis
These traditional Passover cookies couldn't be easier to make -- just stir and bake -- and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.
Author: Jamie Geller
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
Author: Paula Shoyer
A spring-inspired variation on the classic Passover Seder soup.
Author: Jayne Cohen
Use this easy recipe to make a batch of horseradish cream to top Matzo Latkes or Red Cabbage and Shaved Brussels Sprout Salad, two crowd-pleasing side dishes often served at Passover meals.
Author: Martha Stewart
Author: Jayne Cohen
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: Melissa Roberts
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: Mark Bittman
Author: Mark Bittman
Author: Adeena Sussman
Author: Melissa Roberts
These easy twice-baked Passover mandelbrot cookies are a family favorite tradition! Crispy on the outside, soft inside, and filled with chocolate chips or nuts.
Author: Julie (Bunsen Burner Bakery)
Author: Anne Rosenzweig
Author: Diane Rossen Worthington