by Jane Cohen
Set in spring, when the earth is renewing and reassembling herself, Passover is celebrated as a sort of second New Year, reflecting the rebirth of the Jews as a free people after the Exodus from Egypt. Children start the season with new clothes, and houses are thoroughly cleaned and freshened up to make […]

by Levana Kirschenbaum
Ingredients:
8 servings of chicken, 16 pieces total: legs, thighs, cutlets
1 large onion, chopped
4 large cloves garlic, chopped
3 red bell peppers, cut in thin strips
3 large tomatoes, seeded and diced
1 cup dry white wine
Good pinch saffron
5 bay leaves
¼ cup basil leaves, packed
Freshly ground pepper to taste
Directions:
1. Sauté the chicken on all sides for […]

by Laura Frankel
Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only […]

by Levana Kirschenbaum
With kosher meat, the smaller the item you buy, the saltier it is likely to be. That’s why I recommend soaking these tiny birds before cooking them took to release any excess salt. When roasted, the birds turn a beautiful mahogany color. Lapsang souchong tea has an intriguing pungent, smoky, “tarry” taste. […]

by Levana Kirschenbaum
Here’s a main meal that will please kids and parents alike. If you’re counting carbs, skip the potatoes and leave them for your guests and children.
Ingredients 
one whole chicken, about 3 1/2 pounds1 large onion, sliced in a food processor4 large potatoes or sweet potatoes, cut in 2 inch cubes 2 tablespoons olive […]

by Levana Kirschenbaum
Ingredients
8 serving pieces of chicken (16 pieces total, including leg,s thigh, half breasts—with the skin on)
4 Macintosh apples, peeled and cut in wedges
2 tablespoons brown sugar
1 large onion, chopped
2 leeks, white parts only, chopped
1 teaspoon turmeric
1 bottle hard cider
2 cinnamon sticks
Freshly ground pepper to taste
3 tablespoons Calvados or Slivovitz
Directions:

Brown the chicken […]

Ingredients
8 duck breast halves with skin, but boneless (ask the butcher to give you the bones separately for stock)
8- 12 dried figs, quartered
16 shallots peeled
½ cup port and ½ cup water or 1 cup fruity red wine, like a zinfandel
½ stick margarine
1 cup chicken stock
1 tablespoon sugar
Directions:

In a skillet, heat 2 tablespoons margarine mixed with […]

by Geila Bernstein
My mother never believes me and every year declares it a miracle that the turkey is done and perfectly moist in two to two-and-a-half hours. You won’t believe it either, until you try it. The key is to have a smaller turkey, say 12-14 pounds. And, make sure it’s fresh!
Ingredients:
1 12-14 lb fresh […]

by Monita Buchwald
Cooking for the Shabbat after Thanksgiving has the familiar feeling of a two-day Yom Tov. There are usually leftovers, but maybe not enough to make a whole meal. Inevitably you face the question: Do I serve Thanksgiving again or start from scratch for Shabbat?
Here’s a strategy that allows your Thanksgiving dinner to keep […]

CHEF LAURA FRANKEL (link to her bio) has a great insider tip. You don’t have to boil a whole chicken to make delicious chicken soup. Invest wisely in chicken stock and save money—and time. Survey her stock options and reap the rewards of a rich soup portfolio.