Those chopped walnuts, almonds and pine nuts you bought for baking can punch up the flavor and crunch of savory dishes like fried fish and even matzo brei.
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Kim Kushner’s mantra is one we all want—and need—to hear when it comes to Passover cooking: “Keep it Simple.”
Read MoreRich and succulent, these short ribs are a crowd-pleaser - for holidays or every day.
Read MoreA light and simple vegetarian side that everyone will love - even those who think they don't like Brussels sprouts.
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This exotic take on Passover tradition produces a tangy taste and a vibrant ruby hue.
Read MoreMarcy Goldman’s Caramel Matzoh Crunch is so good, it’s become a new tradition and an essential snack during Passover.
Read MoreThese luscious coconut-pineapple sweets come from pastry chef Fany Gerson, author of My Sweet Mexico and owner of Manhattan’s La Newyorkina.
Read MoreThis vibrant, scrambled-egg-style matzoh brei—adapted from Sandra Ciklik, a Mexico City-born chef who now lives in Manhattan—makes a wonderful breakfast or brunch treat. .
Read MoreThis richly flavored gefilte fish, served warm, is easy to prepare: It is sautéed rather than poached, so it requires no fish broth, and the sauce may be made ahead.
Read MoreThis refreshing salad—courtesy of Hermosa Hagami, who was born in Mexico—makes an excellent accompaniment to chicken, kebabs, rice dishes... really everything.
Read MoreYou can substitute turkey for the hens in this recipe - but either way, plan in advance for the long marinating time (12 to 24 hours); it tenderizes and flavors the birds.
Read MoreTake your matzoh balls with a side of lime, avocado, tomato and fresh avocado. Adapted from Sandra Ciklik, a chef from Mexico City who now makes her home in New York.
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Passover comes to Santiago, Chile, in autumn, “at the beginning of the school year,” recalls Marjorie Agosìn. “It’s a lot like Rosh Hashanah then.” Pomegranates and purple-green figs filled the silver dishes on her grandparents’ snow-white table, set up outdoors and stretched to serve the large, extended family that included her 20 cousins.
Read MoreInstructions for making French macarons are notoriously fussy. This is one of those recipes that really should be followed to the letter. Your macaron will probably turn out tasty even if you are not as precise as instructed, but it won't be as pretty.
Read MoreFaye Levy’s addition of roasted hazelnuts lends a rich butteriness to almond macaroons. For extra-special flavor, she blanches the almonds, toasts the hazelnuts, and grinds both nuts herself, instead of buying packaged pre-ground almonds and hazelnuts.
Read MoreThese scrumptious confections are so reminiscent of Almond Joy candy bars that Danny Cohen introduces them with a paraphrase of the old jingle for the chocolates (“Sometimes you feel like a nut…").
Read MoreSeders at the legendary Beverly Hills restaurant, Spago, feature the fabulous riffs on Passover fare you would expect from its celebrity chef, Wolfgang Puck. This is Judy Kancigor’s tweak of a recipe created by Spago pastry chef, Sherry Yard.
Read MoreThis delicious heirloom recipe from Sara Berger’s great-grandmother packs a lot of flavor into a bonbon-sized bite.
Read MoreWhether glamorous or homey (and you spell them with one “o” or two), these confections are naturally gluten-free and ideal for Passover – or any time a craving strikes you.
Read MoreThese cookies are both chewy and crunchy at the same time. The outside is a little hard, but the center remains soft. You may want to double the recipe because they disappear so fast.
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