From scoop to stick, these entrepreneurs are making cool treats that impress foodies and make summer festive.
Read More
This sweet soup freezes well - you can also freeze some in ice cube trays or ice molds and serve as frozen fruit pops!
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.
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.
Read More
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 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 MoreSeared tuna is the quickest main dish to prepare if you enjoy fresh tuna pretty raw; it cooks in minutes. The olive and caper relish has strong flavors, so you may want to serve it on the side.
Read MoreEnriched with caramelized onions, with just a whisper of sweetness from the raisins and a touch of cinnamon, this makes an excellent vegetarian main course or hearty side dish for Rosh Hashanah, Sukkot, or any time of the year.
Read MoreEnjoy this individually portioned savory vegetarian kugel, chock full of meaty mushrooms and crisp potatoes, during Passover or any time of year.
Read More