November 4^th 2011By June Hersh

This simply delicious roasted lamb recipe came from Rachel Mosios, a Holocaust survivor from Greece whom I interviewed for my first book, Recipes Remembered, a Celebration of Survival. Sunday night meant leg of lamb for Rachel's family. She made the traditional roasted lamb and studded it with garlic, seasoned it with oregano, and treated it to a splash of lemon, which adds an acidic note to the dish. The roasted potatoes linger in the oven after the lamb is cooked and pick up all the flavors of the zesty sauce. In America, you might not be able to find a kosher leg of lamb, feel free to substitute rolled and tied shoulder in its place.

November 30^th 2011By Alessandra Rovati

Venetians—and Venetian Jews in particular—are world famous for their creamy risottos. I can make over a hundred varieties of this dish, which is my ultimate comfort food. This unusual combination of tart and creamy will be a very pleasant surprise, and full-fat ricotta is naturally very low in fat (go figure! 5% versus 90% in cream cheese), so go ahead—get seconds! You can serve this risotto Italian-style: as an appetizer to any fish dish, or as a main course with a green salad and a side of vegetables.

March 11^th 2013By Naomi Nachman

Passover recipes from personal chef and Australian Native, Naomi Nachman.

March 15^th 2013By Chaya Friedman

July 13^th 2011By Jamie Geller

September 28^th 2011By joyofkosher

March 7^th 2011By admin

Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a perfect counterpart to the crunch of the sugar snap peas. Try this vinaigrette with asparagus and green beans too.

March 7^th 2011By Eating Well

Refreshing and delicious dessert filled with the essence of lemon and macaroons.

May 3^rd 2011By Eating Well

Salmon cooks over a bed of lemon and fresh herbs to infuse it with flavor and keep the fish tender and moist. We like a blend of thyme, tarragon and oregano, but any of your favorite herbs will work. Make it a meal: Serve with grilled new potatoes tossed in an herb vinaigrette and steamed green beans.

July 13^th 2011By joyofkosher

March 20^th 2013By joyofkosher