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 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.

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.

March 13^th 2012By Jamie Geller

March 14^th 2012By Tamar Genger MA, RD

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.”

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.

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.

March 7^th 2011By Eating Well

Make this cake for Pesach this year, or for a gluten-free treat.

March 18^th 2013By Tamar Genger MA, RD

April 7^th 2011By Shoshana Ohriner

There is something to be said for tradition. I find it comforting that every year as Passover approaches I know with pretty good certainty what we are going to be serving at the seder. Sure we might swap a kugel here or a green vegetable there, but the majority of the menu stays constant from year to year. I am all in favor of experimenting with new twists on the classics, but for the seders I like to keep things traditional. The one exception is dessert. Every year the dessert is different. Dessert is where I can express my creativity without anyone being upset that we went against tradition. For our family a different dessert each year is the tradition.

March 14^th 2012By Tamar Genger MA, RD

April 13^th 2011By Tamar Genger MA, RD

Talking to Levana about her Passover memories and getting tips for cooking all year round.

March 19^th 2012By Tali Simon

March 14^th 2012By Reyna Simnegar

March 5^th 2009By naftali

March 12^th 2012By Tamar Genger MA, RD

March 13^th 2012By Tamar Genger MA, RD