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Moroccan Spice Mix
Combine the spices in a spice grinder or coffee mil and grind until fine and well mixed. Makes about 4 tablespoons.
2 thin cinnamon sticks (about 3 inches each), broken into ... read more
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Chocolate-Covered Matzos
Adapted from The Children’s Jewish Holiday Kitchen by Joan Nathan (Schocken, 2000).
Ingredients:
6 ounces bittersweet chocolate, kosher for Passover
2 tablespoons water
... read more
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Matzo Brei
What would Passover be without matzoh brei for breakfast? Adapted from The Children’s Jewish Holiday Kitchen by Joan Nathan (Schocken, 2000).
Ingredients:
3 matzos
2 la ... read more
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Apple-Matzo Pudding
This recipe, from Deborah Lamensdorf Jacobs of Atlanta, is included in Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris (UNC Press, 2005). Lamensdo ... read more
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“Dirty Matzo” Dressing
This recipe, from Anne Zoller Kiefer of New Orleans, is included in Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris (UNC Press, 2005). “This ... read more
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Hinda's Passover Nut Cake
This recipe, from Aunt Sally Bower, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). This nut cake was the f ... read more
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Pecan Cookies
This recipe, from Inez Schwartz, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). Kancigor writes, “Ha ... read more
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Beet Eingemacht (Preserves)
This recipe, from Rose Kancigor, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007).
3 pounds fresh beets (weig ... read more
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Matzo Stuffing
This recipe, from Barbara Musikar, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007).
Non-dairy margarine or ... read more
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Sephardic Chicken
Adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). Ms. Kancigor writes, “This recipe was inspired by the Ja ... read more
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Easy Brisket for Every Holiday
This recipe, from Abbe Dubin, is adapted From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). This brisket can be prepared ... read more
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Shiitake Mushroom Matzo Balls
Adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). Kancigor writes, “Neither of my daughters-in-law ever li ... read more
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Lillian Bart’s Chicken Soup
Adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007). Kancigor writes, “Lillian Bart’s ingredients vary ... read more
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Shirley’s Sweet & Sour Fish
“I’m not a big gefilte-fish fan,” says Shirley Cohen, “so I like to make this instead.” Carp is a traditional Jewish food and often served at a P ... read more
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Shirley’s Floating Matzo Balls
“Some people cook their matzo balls in chicken stock, but I cook mine in water. It makes them much lighter,” says Shirley Cohen. Light and fluffy matzo balls are t ... read more
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Sally Levine’s Cheese Blintzes
Blintzes are a traditional Jewish food also made for Shavuot in May, during which the focus is on dairy foods. Sally Levine says her mother's recipe, below, is just perfect in ... read more
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Sally Levine's Chicken Soup
Molchi Roth’s matzo-ball tip: Keep noodles and matzo balls warm in a bit of soup on the stove, just enough to cover, rather than storing them in the cooled cooking water ... read more
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Mushroom Sauce for Crepes
This is not a traditional Passover recipe, as it includes flour, which cannot be used during the holiday. Levine makes her Passover crepes year-round and uses this sauce recip ... read more
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Mini-Cheesecakes
Beth Purifoy, a children’s cooking teacher and step-great-grandma living in Greenwood, Miss., makes mini-cheesecakes with children as young as 4 and even 2, when they ar ... read more
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