Author: Faye Levy
Author: Einat Admony
Author: Einat Admony
Author: Roberto Santibañez
Author: Gil Marks
Author: Michael Ruhlman
Author: Melissa Roberts
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
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
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: Sharon Lebewohl
Author: Bon Appétit Test Kitchen
Author: Mayim Bialik
Author: April Bloomfield
Author: Miriyam Glazer
Author: Sandy Goldberg
Author: Marcy Goldman
Author: Evan Kleiman
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
Author: Roberto Santibañez
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Melissa Roberts
Author: Einat Admony
Author: Diane Rossen Worthington
Author: Einat Admony
Author: Evan Kleiman
Author: Adeena Sussman
Author: Mark Bittman
Author: Abigail Kirsch
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
Author: Diane Rossen Worthington
Author: Anne Rosenzweig