Photograph by Michael Bennett Kress Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited…
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
Franklin Becker’s charoset dessert. Photograph courtesy of The Little Beet Everyone loves a good apple pie. Growing up in Brooklyn, in the primarily Jewish neighborhood of Midwood, meant eating lots of traditional sweets like apple strudel and rugelach. I always loved the texture of nuts and fruit together, specifically, that sweet but tart profile combining…
Photographs by Gayle L. Squires The Passover tradition that’s been handed down from generation to generation in my family is the luxury of a catered Seder. But we’ve always supplemented the cookie and cake plate with extra desserts. At my grandparents’ table, it was Bubbe’s layered and fruit-studded gelatin mold. At my aunt’s, a large…
Inbal Hotel Jerusalem, where the chef offered an online how-to on holiday cooking. Courtesy Inbal Hotel. (JTA) – At this time of year I always ask around to my friends and neighbors for new and creative Passover recipes — and if I can stand upright after chasing after crumbs of chametz, helping my kids prepare…
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking those friends what they think of the results. For Passover, the writer cooked her way through “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen,” by Forward writer and contributing…
Photograph by Sang An With all due respect to the classic pairing of beets and goat cheese, there are other ways to serve cooked beets! Take this salad, which tosses them with preserved lemon, fennel, basil and capers. The lemon and capers act as a tangy counterpart to the sweet Mediterranean root, and the fresh…
Plan to make extra Sephardic-style charoset so you have enough to whip up these easy and delicious Passover confections. Photograph by Deborah R. Prinz. This is a great combination of chocolate and a Sephardi version charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. Use this charoset recipe for your…
This Passover-themed take on a vodka martini incorporates fresh horseradish and parsley. Photograph by Liza Schoenfein At one Passover Seder I attended, all the guests brought dishes to contribute to the meal. As each person entered the apartment, the words “Do you have a bowl for this?” were uttered. Since that day, I have thought…
Brisket video from the Jewish Daily Forward on Vimeo. Holiday food doesn’t have to be a huge production. The most beloved dishes are often the simplest, and if they can be made ahead, then all the better. Brisket is one of these. Long, slow cooking in flavorful liquid transforms a tough lump of protein into…
The meal on offer includes a traditional Yemenite beef soup called marak basar Teimani (top left), and kubaneh, a yeast-risen bread (on the square plate). Photographs by Adeena Sussman. Gil Hovav, Israel’s biggest food celebrity and an unofficial ambassador of the country’s cuisine, will be in New York next week to host a series of…
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