by Chana Citron
Ingredients:
3 cloves of garlic, finely chopped
2 tablespoons olive oil
5 to 6 mushrooms, sliced
1 red pepper, thinly sliced
1 cup tomato sauce
1 cup cooked or dried chickpeas
Salt and pepper to taste
1 bunch parsley or cilantro, finely chopped
Directions:
1. Sautee garlic with olives, then add sliced mushrooms and pepper, stirring frequently for 5 minutes.
2. Add tomato […]

by Chana Citron

Ingredients:
2 cups dried chickpeas or 2 cans of chickpeas
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing
3 shallots peeled and thickly sliced
1/4 cup dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions:

Note: If using canned chickpeas, drain and rinse them well, and skip steps
1-4. […]

by Chana Citron

Ingredients:
2 cups cooked chickpeas
1-3 cloves garlic
3 tablespoons tahini
1/2 teaspoon sea salt
2 tablespoons olive oil (optional)
2 tablespoons lemon juice
1/2 cup or more spring water, use chickpea water

Directions:
1. Place all ingredients in a blender or food mill and purée
until creamy.
2. Add more garlic, tahini or lemon juice to taste.
[…]

Ingredients:
1 large Yukon gold potato, peeled and diced
1 can of chickpeas, drained and rinsed
1 onion, finely chopped
1/2 a cup of fresh parsley, roughly chopped
2 cloves of garlic, minced
1 tablespoon of tahini (or sesame paste)
2 teaspoons of freshly squeezed lemon juice
1/2 a teaspoon of turmeric
1/2 a teaspoon of coriander
1 teaspoon of cumin
6 whole grain pitas
Butter or […]

by Marisa Fox-Bevilacqua
My friend Diane prepared this dish one Shabat and blew us all away. Not only did her quinoa have a lovely crunch, it had an intense flavor, too. I begged her for the recipe and have been preparing these pearly nuggets to the delight of my guests ever since. Perfect for Passover–quinoa isn’t […]

by Geila Bernstein
Ingredients:
1 pound (4 sticks) unsalted margarine, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs-room temperature
2 tablespoons pure vanilla extract
1 1/2 cup matzo cake meal
2 cups potato starch
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups best-quality chocolate chips
Directions:
1. Preheat oven to 350°F. Line two baking […]

by Jayne Cohen
Matzoh, so central to Passover that it is often called Hag Ha-Matzot (Festival of Matzohs), is served in place of bread or crackers during the full eight days of the holiday. The plain variety contains just flour and water–no fats, salts, sugars, additives or preservatives–so you can use them to custom-design your own […]

by Jayne Cohen
This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a […]

by Faye Levy

At a Passover party given by Women’s American ORT, I met 85-year-old Faye Waldman, who made delicious salmon cakes and gave me the recipe. The secret to their refined flavor was the fresh salmon that Ms. Waldman poached in white wine. Ms. Waldman enriched the cakes with real mayonnaise and sauteed them in […]

by Faye Levy
Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add […]