Author: Diane Rossen Worthington
Author: Sandy Goldberg
This is a standard Ashkenazi (Eastern European) recipe, with a little brown sugar added for depth.
Author: Adeena Sussman
Author: Einat Admony
This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms
Author: Suzanne Tracht
Author: Mark Bittman
These schmaltz-rich matzo balls are cooked in a homemade chicken stock perfumed with parsnips, turnips, dill, and star anise.
Author: Mitchell Davis
Author: Jamie Geller
Author: Melissa Roberts
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: Adeena Sussman
Author: Melissa Roberts
Author: Melissa Roberts
Author: Anne Rosenzweig
Author: Roberto Santibañez
In addition to cheese, blintzes may also be filled with ground meat, potato, or fruit. Danielle Dolinsky, MSLO ad sales coordinator, shares her family's...
Author: Martha Stewart
Author: Anne Rosenzweig
Author: Jayne Cohen
Author: Mark Bittman
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls...
Author: Louisa Shafia
Author: Sarah Kagan
A spring-inspired variation on the classic Passover Seder soup.
Author: Jayne Cohen
Author: Susie Fishbein
Author: Miriyam Glazer
Author: Miriyam Glazer
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...
Author: Martha Stewart
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...
Author: Amelia Saltsman