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
Author: Gil Marks
Author: Ruth Cousineau
A kosher for Passover strawberry rhubarb dessert with streusel topping.
Author: Miriyam Glazer
Author: Martha Stewart
Author: Marcy Goldman
Author: Einat Admony
Author: Phyllis Glazer
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,...
Author: Martha Stewart
Author: Roberto Santibañez
Author: Melissa Roberts
Author: Einat Admony
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...
Author: Liz Alpern
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...
Author: Anna Stockwell
Author: Adeena Sussman
Author: Evan Kleiman
Author: Einat Admony
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,...
Author: Kim Kushner
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
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...
Author: Miriyam Glazer
Author: Abigail Kirsch
Author: April Bloomfield
Author: Diane Rossen Worthington
Author: Suzanne Tracht
Author: Melissa Roberts
Author: Miriyam Glazer
Author: Mayim Bialik
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...
Author: Rhoda Boone
Author: Jayne Cohen
Author: Bon Appétit Test Kitchen
Author: Jamie Geller