by Monita Buchwald
Ingredients:
4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Cut the vegetables and toss together. Set aside.
To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad […]

by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste
Directions:
1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving
Directions:
1. Place the beans in a bowl and cover with water 2” above […]

by Monita Buchwald
Ingredients:
4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup diced red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, peeled and coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned plum tomatoes
2 teaspoons minced, seeded jalapeño chile (optional)
½ […]

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 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 Faye Levy
A generous amount of vegetables complements the veal in this colorful Passover entree. I use rosemary sprigs to flavor the wine sauce, and chopped fresh rosemary as part of the gremolata garish, a classic Italian blend of parsley, lemon zest and garlic. Sprinkled on the stew at the last moment, it does wonders […]

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 Levana Kirschenbaum
Italian for “pick-me-up,” probably because it puts together three of our favorite intense robust flavors: rum, chocolate and coffee (please don’t try to substitute any of them!), this dessert is so fabulous that I never bother to make the original dairy […]