Photograph by Zivar Amrami In her new cookbook, “Modern Jewish Cooking,” Leah Koenig keeps one foot planted in the traditional Jewish canon while confidently guiding her reader into new territory — a place where seasonality, inter-cultural fusion and creativity reign. Like an abstact painter who learned the rules of classical drawing and painting before breaking…
This salad is fun, delicious and bursts with genuine Mexican flavors and textures. Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Serves 6-8 For the salad: ½ cup amaranth 2½ cups low-sodium vegetable broth 4 teaspoons salt, divided 4 cups water 3 medium (about 2 ¼ pounds total) frozen or fresh yucca, peeled and cut into ½-inch…
Read the interview with Leah. Over the last decade, matzo lasagna has quickly and emphatically entered the Passover mainstream. Its rise has partly to do with the need it fills for a substantive main dish to serve during the holiday’s weeklong bread ban. The other reason for its popularity? It’s delicious, and remarkably so. Softened…
Read the interview with Leah. Breakfast can be tough going during Passover. With toast, bagels, cereal, waffles, muffins, oatmeal and pretty much every other starchy breakfast staple off the menu, the options are seriously limited. Enter this granola. The crumbled matzo that replaces the typical rolled oats gets toasty and crisp in the oven, and…
Photograph by John Tavares The three authors of JCC Manhattan’s new cookbook, Katja Goldman, Judy Bernstein Bunzl and Lisa Rotmi, dubbed this their karpas salad, named after the spring herbs and bitter greens served at a Passover Seder, but they make it all year-round. It also features dates, pine nuts, pomegranate seeds and a bright…
Prunes make a welcome addition to charoset. Photo courtesy Wikimedia Commons. Matzo isn’t called “the bread of our affliction” for nothing. This charoset recipe will help mitigate any misery it may cause. ½ cup each of prunes, dates, currants and apricots 1 cup orange juice 1 cup port, Manischewitz or other sweet red wine ¼…
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Who says super-healthy food can’t be super delicious? Nutrition-packed amaranth gets a flavor boost from a chocolate swirl made with honey, cocoa, and cinnamon and a burst of flavor and texture from dried mango and banana and toasted almonds. Serves 4 For the chocolate swirl: ½ cup honey 1…
Sea fish with spinach and green garlic. Photographs by Dan Peretz Ohad Levy’s restaurant sits atop a ridge, above lush green slopes. Below, a narrow, dusty road stretches away past some low houses, olive and banana groves and a few scattered fish ponds. Then comes another road that stretches down to the sea. The restaurant,…
“‘The New Passover Menu’ has arrived in order to set you free,” Paula Shoyer tells readers in the introduction of her newest cookbook, published by Sterling Epicure. That promise, from the author of “The Holiday Kosher Baker,” intrigued me. From what would we be liberated? What I found was that the assortment of recipes in…
An audacious twist on a Passover staple. Photograph by Michael Bennett Kress Charoset is the element on the Seder plate that represents the mortar used by the Israelite slaves to build bricks. Growing up, I had Seders almost exclusively at my parents’ house or at a handful of other relatives’ homes, and everyone made the…
Photograph by Michael Bennett Kress Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited…
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