I owe my family a batch of macaroons. My son Teddy and his friend Halle were hovering in the kitchen when I took these beauties out of the oven, scarfing the leftover chocolate chips and giggling conspiratorially, as they always do when they’re together.
Ideal for Passover or any time, this colorful salad features the spring herbs and bitter greens of the Seder plate, along with pine nuts, dates and pomegranate seeds.
Watch Jay Parker make potato pancakes, then try it yourself. The Ben’s Best deli man provides the recipe.
There’s a good reason we only eat Kalli’ah once a year. The Turkish inspired beef, eggs and potato dish is not for the faint of heart. Seriously, if you have high cholesterol, just stop reading now. But if you enjoy the succulent rich taste of confit, this is the perfect Passover dish for you.
Edith Arbib Anav, a Jewish Roman woman shares her recipe for Pizzarelle Con Miele, a classic local Passover cookie made with cocoa, pine nuts, lemon and honey.
Making a delectable Passover dessert is a challenge worthy of appearing on Iron Chef — no leavening, no flour, and if your Seder has meat, no butter. Fortunately, our favorite food sites and cookbook authors have suggestions and recipes.
Mitchell Davis might just make the world’s best matzo ball soup. He doesn’t believe in baking soda or seltzer — just his mother’s recipe and amazing stock.
Hosting a Passover Seder combines the culinary expectations of Thanksgiving with an Iron Chef like challenge. Our guide is here to help with tips, a calendar and recipes.
This slowly braised, juicy brisket is like a Jewish take on Julia Child’s legendary boeuf bourguignon. Pair it with a rich quinoa risotto.
My usual preparation for Passover entails reading and contemplating a lot (did I say “a lot”?) about the meaning of freedom and liberation; gratitude for the myriad ways I am blessed to experience it daily, and pondering the responsibilities it imposes on me to help free others less fortunate. I also focus on “cleaning out the chametz” theme by getting back to basics about the food I put into my body - everything I eat is homemade, not processed or packaged.