Home » Rosh Hashanah

Passover

  • Ashkenazi egg noodles (lokshen)

    Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen or ...

  • Ashkenazi Passover board

    It's hard not to get inspired by all those over-the-top cheese and chocolate boards on social media ...

  • Braised brisket with root vegetables & prunes

    Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket ...

  • Bumuelos, Sephardi matzo and cheese Patties

    Bumuelos, or burmuleos, are fritters from the Sephardi cuisine, from Turkey and the Balkan, that are ...

  • Cauliflower and cheese pashtida (kugel)

    Israelis love pashidot (plurals of pashtida, which is a crustless pie, or a casserole, or simply put, ...

  • Cauliflower, Tahini and Za’atar Salad

    This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian ...

  • Celery root and Swiss chard pashtida (kugel)

     In Israel we would've called it Pashtida. Kugel, casserole, or spoon bread sounds as good.

  • Chicken and White Wine Soup With Spinach Matzo balls

    An Italian-inspired delicacy, perfect for any Jewish holiday. If you’re making this soup for Passover, ...

  • Chicken in red wine and orange

  • Chicken liver stuffed matzo balls

    Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I've seen ...

  • Chicken, potato and eggplant in pomegranate and date syrup

    This recipe is influenced by traditional the Persian cuisine's use of sour pomegranate syrup in cooking, ...

  • Chopped liver

    I can't think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver ...

  • Classic tzimmes

    Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose ...

  • Date and walnut haroset truffles

    These dessert truffles are play on the classic Iraqi haroset of date molasses (known also as date honey ...

  • Deconstructed Niçoise Salad

    Tunisian fricassee sandwich is made with tuna, potatoes, hard-cooked egg, olives and harissa or filfel-chuma ...

  • Eajeh/arouq herb omelette

      Eajeh/arouq herb omelette A green, chopped herb omelette, sometimes prepared as latkes, comes ...

  • Fennel, Kohlrabi and green onion salad

     This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, ...

  • Fish kebab with artichoke and fava bean

    Spring is a wonderful time, if only for fresh artichoke and fava bean. Stuffed artichoke bottoms, with ...

  • Fried eggplant in lemon and mint

      Fried eggplant in lemon and mint Simple fried eggplant is a classic Iraqi delight, and when done ...

  • Georgian kidney beans and walnut stew (Lobio Nigvzit)

     This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It ...

  • Georgian stuffed eggplant rolls (Nigvziani Badrijani)

    Nigvziani Badrijani combines everything that's good about the Georgian cuisine, including eggplant, ...

  • Horseradish and beet sauce (chrein)

    Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that ...

  • Hungarian stuffed cabbage

     Stuffed cabbage recipes are found all over Europe and the Middle East. Whether it’s the Hungarian ...

  • Iraqi haroset of date syrup and walnut

    Iraqi haroset is as simple as it gets. It consists of only date syrup and nuts. Date syrup is a staple ...

  • Iraqi meatballs in sweet and sour apricot-tomato sauce

    My great-aunt Victoria (Toya) Levy was an incredible woman. Born in Baghdad in 1922, she moved to Israel ...

  • Iraqi stuffed onions and tomatoes

    My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in ...

  • Israeli avocado salad

      Avocado salad Found on many Israeli breakfast or dinner tables, this salad is traditionally spread ...

  • Israeli/Arab chopped vegetable salad

    Here's a great idea to adopt: Eat more Israeli/Arab salad. Just to emphasize some of the benefits of ...

  • Italian chestnut and orange haroset

    Like most Italian dishes, Italian haroset is different in one region from the other. While most recipes ...

  • Key shaped challah (shlissel challah)

    Shlissel challah is a key-shaped bread prepared by Ashkenazi Jews for the first Shabbat after Passover. ...

  • Khenagi, Georgian walnut matzo balls

    Khenagi are Georgian matzo balls made with matzo meal, ground walnuts, onion and eggs and cooked in ...

  • Khoresht fesenjan – Persian chicken, pomegranate and walnut stew

    Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate ...

  • Kubbeh batata

    From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef that she used to ...

  • Lamb shoulder with spring vegetables

    "You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or from ...

  • Leek kifteh (kiftikas de prasa)

    Excellent with or without meat, these latkes are hard to resist, especially hot straight out of the ...

  • Manoras – Turkish matzo with cheese and eggs

    Here's a recipe that comes from the Turkish-Jewish community, that I've learned about thanks to the ...

  • Matzo lasagna

    Growing up in Israel in the 1970s, I was exposed to only one kind of lasagna: my mother’s. It was ...

  • Meatballs in spring vegetables and oregano-lemon sauce

     This dish celebrates spring abundance in all its beauty and flavor. Feel free to include any spring ...

  • Mina de carne, Sephardi meat and matzo pie

    Mina is a Jewish Sephardi Passover pie made with matzo crust. There are many variations of minas throughout ...

  • Mina de kezo, Sephardi matzo & cheese pie

    Mina is a Passover pie from the Sephardi cuisine, made with layers of matzo and filling. The most traditional ...

  • Moroccan potato and carrot pie (Maakouda)

    Maakouda is a Moroccan potato pie, served either in slices or as individual fritters. Moroccan Jews ...

  • Moroccan Potato pie with dandelion (Maakouda)

    Maakouda is a Moroccan potato dish, served either as pie or as fritters. For Moroccan Jews maakouda ...

  • New tzimmes

     A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted ...

  • North African stuffed artichoke bottoms in red sauce

    Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews ...

  • Orange, polenta and olive oil cake

     This olive oil based cake is very moist and full of flavors, but make sure to use  a mild ...

  • Oshpelo, Uzbeki lamb, carrot and rice dish

    Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots ...

  • Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)

     To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable ...

  • Persian chickpea & chicken matzo ball soup (Gondi)

    Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular ...

  • Persian haroset

    This haroset incorporates some of the Persian cuisine's favorite staples: pistachio, walnut and pomegranate. ...

  • Persian rice

    Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the crispy ...

  • Polish braised red cabbage and apple

    A classic sweet and sour Polish combination of cabbage and apples. It's so simple to make, the ingredients ...

  • Pre-Seder nosh: cold beet borscht

    There are many advantages to making your own chrein (which is, for those who missed out on their Jewish ...

  • Quick Matzo Ball Soup

    To save time, and frankly, on calories too, the recipe calls for boneless and skinless chicken cuts. ...

  • Rice paper feta & green onion burekas

    In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic ...

  • Rice with fava bean and herb

    Fresh fava beans are in season in spring, and so it is no surprise that it became part of the Passover ...

  • Roasted baby potato in rosemary and garlic

    Use either baby gold potatoes or fingerling potatoes. The advantage of the latter is that you do not ...

  • Roasted Whole Eggplant in Tahini

    A classic combination that works every time.

  • Sephardi celery root and carrot in lemon (apio)

    Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. ...

  • Sephardi chicken and potato stew (Sofrito)

    In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi ...

  • Sephardi fish in lemon and egg sauce (Pescado con limon y huevo)

    Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great ...

  • Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)

     Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets. ...

  • Sour Cherries, Pomegranate and Saffron Polow

    The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout ...

  • Strawberry in pomegranate & arak soup

    Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding ...

  • Stuffed artichoke

    This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and ...

  • Stuffed artichoke bottoms

    Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder ...

  • Swedish Almond and potato cake (kronans kaka)

    Kronans kaka, a Swedish almond and potato cake, is a traditional cake from the 1800s. Potatoes replaced ...

  • Swiss chard kifteh (latkes)

    A classic recipe from the Sephardi cuisine, these kifteh are part of the Rosh Hashanah blessing table ...

  • Tahini and halva brownies for Passover

    Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to ...

  • Tahini bread

    This sounds almost too good to be true. But there's a reason why this recipe, that first appeared on ...

  • Tbeet, a Jewish-Iraqi Shabbat overnight stew of chicken and rice

    In her modest, shack-like home in southern Israel, my great aunt Toya served some of the best food I’ve ...

  • Tomato shakshuka

    There’s one staple that requires cooking, but still fits summer dinners (or brunches) really well, ...

  • Tunisian fish in spicy sauce (chraimeh)

     Chaimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. ...

  • Tunisian haroset

    This haroset comes from the Tunisian cuisine, and what makes it unique is the use of pomegranate juice, ...

  • Tunisian Swiss chard stew (pkaila)

    Pkaila is a Jewish Tunisian dish that starts with the “essence” of slow-cooked Swiss chard (or spinach) ...

  • Two-ingredient vegan coconut macaroons (sure, you can add chocolate)

    These macaroons are both vegan and parve, and as juicy as they get, thanks to the use of condensed coconut ...

  • Vegan borscht soup

    There are so many versions of borscht, but most include beets that give the soup its signature color ...

  • Whole roasted cauliflower in dukkah

     The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity ...

  • Yam, kale and quinoa salad

    (Also known at my home as the salad I cooked for President Obama)

  • Yemeni haroset

    Full of flavors of sesame, dates and ginger, this haroset Sia very special one. Notice that sesame seeds ...

  • Zucchini pashtida (kugel)

    The popularity of Pashtida, a crustless pie or simply put, kugel, peaks during the holiday of Shavuot. ...