May 2^nd 2011By Jamie Geller

I usually tell the truth, the whole truth and nothing but the truth, and this time I did not disappoint. I stayed true to my promise and 99% of what I made for the 8-day kitchen yuntif known as Passover were not actually Pesach recipes. Of course they were K for P, but they didn't require any major Passoverish ingredient tweaks. These recipes were developed with Pesach in mind and they were featured in the Pesach issue of my new magazine, Joy of Kosher with Jamie Geller.

March 7^th 2011By admin

Delicious dessert recipe for Passover or all year round combining the wonderful flavors of pecans, chocolate and more.

March 17^th 2010By Jamie Geller

April 14^th 2011By Chef Laura Frankel

I was really starting to fret as I was planning my menus a mere 4 weeks before the Seders, when I realized that I have a secret weapon for the holiday. My favorite ingredient Extra Virgin Olive Oil is kosher for Passover. I may have to give up my pastas, rices and spices, but I still have my extra virgin olive oil.

March 11^th 2013By Naomi Nachman

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

February 26^th 2010By Felisa Billet

March 18^th 2010By Jamie Geller

March 10^th 2013By Melinda Strauss

Can you believe it?!? Yes, you can have Enchiladas during Passover! All it takes is some homemade tortillas using fine matzo meal instead of flour. You can use jarred tomato sauce or make your own flavorful enchilada sauce in just 10 minutes! Stir your favorite flavors into Temp Tee whipped cream cheese for the perfect creamy bite.

March 16^th 2010By Jamie Geller

March 3^rd 2010By Jamie Geller

January 17^th 2011By Jamie Geller

This recipe is great for Passover now that someone has FINALLY invented a frozen kosher for Passover pie crust. But don't let that stop you from enjoying this cheese quiche year round. Since the Passover pie crust is a bit sweeter than traditional frozen pie crust you may need to adjust the salt to a 1/4 teaspoon or less when making this recipe during the year.

March 22^nd 2012By Shoshana Ohriner

April 17^th 2011By Hadassah Sabo Milner

April 7^th 2011By wheatgirl

These are great for Passover or a gourmet picnic. A Middle Eastern inspiration and a conversation piece just because they look so unique, these boldly, flavored hard cooked eggs are simmered in onion skins, and tea leaves. The flavor is great but the beautiful mosaic of design that results on the egg white packaging is what sells this beauty. Serve with cheese and bread, or cold side salads. If you prefer a pinkish hued egg, check out my recipe for Pickled Eggs.

March 21^st 2011By Ronnie Fein

February 28^th 2010By Bonnie Taub-Dix

April 1^st 2012By Hadassah Sabo Milner

March 16^th 2010By Gabe Meranda

March 15^th 2013By Chaya Friedman

April 11^th 2011By Rachelle Ferneau

Meringues, the baked beaten-egg-white-and-sugar confection, are light and versatile and make the perfect dessert for Passover:  they require only a few, readily-found ingredients, they do not use matza meal which aids in their lightness and renders them non-gebrokts, and they can be flavored in a variety of ways so that they don’t get boring throughout the week-long holiday.