February 28^th 2010By Jamie Geller

March 30^th 2012By joyofkosher

December 30^th 2011By Hadassah Sabo Milner

These are fluffy soft matzah balls.

March 20^th 2013By What Jew Wanna Eat

Note: Time does not include time for batter to chill. It's much easier to zest the lemon first and then juice it!

February 5^th 2010By Jay Eidelman

February 4^th 2010By Jay Eidelman

February 7^th 2010By Jay Eidelman

April 12^th 2011By Tamar Genger MA, RD

This year, I propose a slight variation on the now familiar refrain that closes each Passover Seder.   Before you pour one of the four cups of wine at your Seder meal, stand up and proudly declare: “Next wine from Jerusalem!”  I guarantee your guests will not be disappointed.

February 25^th 2010By Chef Laura Frankel

March 5^th 2010By joyofkosher

March 13^th 2012By Jamie Geller

April 5^th 2011By Hadassah Sabo Milner

Are you a Jamie Geller fan? Do you have her cookbooks? In order to help you be more organized in your kitchen there is now a user-friendly Recipe Guide listing all the recipes in both Quick & Kosher cookbooks, organized by course, with all Passover recipes clearly indicated.

March 14^th 2012By Tamar Genger MA, RD

March 23^rd 2009By Felisa Billet

Of all the ritual foods that grace the Passover table, there is probably none that has as many variations as haroset. This sweet concoction, symbolizing the mortar the Jewish people used to build pyramids while enslaved in Egypt, takes on different forms depending on the cook’s heritage.

March 7^th 2011By Eating Well

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and said to represent the mortar that the Israelites used to build Pharaoh's temples. Here's a flourless cake that uses those flavors to create a dessert perfect for Passover - and with a luscious, thick, Italian sauce (pronounced zah-bahl-YOH-nay).

April 17^th 2011By Jamie Geller

Pesach is the mother of all “Kitchen Yuntifs,” but stay cool and stress-nisht --we’ve got you covered with recipes, your Passover kitchen essentials, a Seder checklist and so much more! Follow our lead, and this year every dish you serve will be truly delicious, not just “pretty good for Pesach stuff.”

March 6^th 2010By Emuna Braverman

April 4^th 2011By Chaviva Galatz

Matzo shmeared with deliciously fluffy cream cheese and some sweet preserves or jam is what Passover food means to me. That, and, of course, matzo pizza delicately baked and devoured within minutes. I haven’t been observing Passover long enough to really loathe the classic Passover treats, so I tend to find a sort of misplaced joy in these once-a-year concoctions.

March 26^th 2012By Rochelle Rothman

For the nuts the 6 oz. or 7oz. packages should both work fine.

April 8^th 2011By Tamar Genger MA, RD

Two inspired menu ideas for Passover that just may start a new food tradition for your family.