by Marisa Fox-Bevilacqua
When it comes to this classic Passover dish, there’s a heated debate brewing: to soak or not to soak. What I’m referring to, of course, is whether to soak the matzoh sheets in water or just run them under the tap. I present a third alternative–soaking them purely in eggs. I find skipping […]

by Marisa Fox-Bevilacqua
Passover brings out the chef in me. Not only do I remember the tasty dishes my mom used to whip up and crave them, I’m driven to tinker in the kitchen and see if I can please my own kids–within the strict Passover parameters. Since pancakes are a proven breakfast crowd pleaser in […]

by Geila Bernstein
Cook’s Note: When I have a large crowd, I double the recipe and bake this is in an oven like a kugel at 350 degrees for about 20-25 minutes.
For the Brei:
Ingredients:
4 sheets of matzoh broken into pieces
4 large eggs
¼ teaspoon salt
½ teaspoon cinnamon
Butter or oil for frying
For the Apples:
5 Granny Smith apples, peeled […]

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 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 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
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 […]