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Passover
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04/18/2012
Smith Island Cake
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
10/14/2011
Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
Issue #141
09/30/2011
T'fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
09/10/2011
Za'atar Dip
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
04/17/2011
Matzo Ball Soup
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Issue #101
03/29/2007
Macaroons
This recipe is adapted from Professional Baking by Wayne Gisslen.
Issue #50
02/13/2007
Aunt Gillie's Matzo Ball Soup
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
Issue #5
03/21/2013
The Green Thumb
Muddled basil and tarragon add freshness and intensity to Pernod's green hue in this refreshing spring cocktail.
Does Not Apply
03/20/2013
Roasted Sunchokes with Thyme, Grape Tomatoes and Lemon
Roasting sunchokes brings out their sweet, nutty flavor.
Does Not Apply
03/20/2013
Kohlrabi, Apple, and Watercress Salad with Sumac Yogurt Dressing
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
Does Not Apply
03/20/2013
Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing
This simple salad transitions from winter to spring by pairing end-of-season citrus with fresh, new lettuce.
Does Not Apply
03/20/2013
Shiksa Matzo Brittle
You can tailor this crisp, kosher brittle recipe up by using white, milk or dark chocolate and sliced almonds or dried cranberries or you may omit the chocolate all together.
Does Not Apply
03/20/2013
Cream of Parsley Soup with Fresh Horseradish
Brilliantly green and vibrantly flavored, this simple soup—garnished with fiery, fresh-grated horseradish—is a perfect first course for a Passover feast, or any early spring meal.
Does Not Apply
09/14/2012
Flourless Peanut Butter Cookies
This flourless peanut butter cookie recipe has pure peanut butter flavor and is naturally gluten-free.
Does Not Apply
04/10/2011
Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)
This Middle-Eastern recipe for pomegranates with nuts is adapted from a classic cookbook from the region.
Does Not Apply
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