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 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 […]