Ingredients

Eight 1-inch-thick center-cut salmon fillets (6 ounces each), skinned
Salt and pepper
2 sheets matzo, finely ground
3 tablespoons finely chopped flat-leaf parsley
3 tablespoons finely chopped fresh thyme
Grated peel of 1 lemon, plus 1 tablespoon lemon juice
1 tablespoon grainy mustard
1/4 cup extra-virgin olive oil
4 tablespoons butter, melted

Directions

1. Preheat the oven to 425°. On a parchment-paper-lined baking sheet, place the salmon skinned side down; season with salt and pepper.
2. In a medium bowl, combine the matzo, parsley, thyme, lemon peel, lemon juice and mustard; season with salt and pepper. Stir in the olive oil and butter.
3. Cover the top of each salmon fillet completely with the matzo mixture, pressing to adhere. Roast until the salmon is just cooked through but still translucent in the center, about 10 minutes.

Serves 8.

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Ingredients

Matzo Balls
8 large eggs, beaten
1/3 cup olive oil
1 cup seltzer or club soda
2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 teaspoon ground ginger
2 cups matzo meal (10 ounces)
Pistou and Soup
1/2 cup extra-virgin olive oil
1 cup coarsely chopped dill
2 tablespoons finely grated fresh horseradish
1 garlic clove
1 teaspoon salt
1/2 teaspoon ground white pepper
1 medium turnip, peeled and finely diced
1 celery rib, finely diced
1 large carrot, finely diced
5 quarts chicken stock, preferably homemade
8 cups diced chicken (3/4 inch), from two 3 1/2-pound chickens

Directions

1. Make the Matzo Balls: In a bowl, whisk the eggs with the olive oil, seltzer, salt, white pepper and ginger. Add the matzo meal and stir until moistened. Refrigerate until firm, at least 2 hours.
2. Line 2 baking sheets with wax paper. Scoop the matzo meal mixture into fifty 1-inch balls. Using lightly moistened hands, roll the matzo balls until smooth. Transfer to the baking sheets and refrigerate the matzo balls briefly.
3. Meanwhile, Make the Pistou: In a blender or food processor, pulse the olive oil with the dill, fresh horseradish, garlic, salt and white pepper until the dill is finely chopped and a sauce has formed.
4. Bring a medium saucepan of water to a boil. Add the turnip, celery and carrot and cook the vegetables until they are crisp-tender, about 5 minutes. Drain and refresh under cold water.
5. In a large pot of boiling salted water, simmer the matzo balls over very low heat, covered, until they are plump and cooked through, 25 to 30 minutes.
6. Meanwhile, in another large pot, heat the stock with the vegetables. Using a slotted spoon, transfer the matzo balls to the soup; simmer for 5 minutes. Add the chicken and cook until heated through. Serve the soup in bowls with a dollop of the dill pistou.

Serves 10.

Make Ahead: The recipe can be prepared through Step 3; refrigerate overnight.

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Ingredients

1 medium onion, finely chopped
3 tablespoons olive oil
2 (10-ounce) packages frozen chopped spinach, thawed
1/3 cup plus 2 tablespoons chopped dill, divided
1 (16-ounce) container cottage cheese
2 cups whole milk
3 large eggs
1/4 teaspoon grated nutmeg
6 ounces feta, crumbled (1 1/2 cups), divided
6 matzos (about 6 inches square)

Directions

1. Preheat oven to 400°F with rack in middle.
2. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
3. Meanwhile, put spinach in a sieve and press out as much liquid as possible. Add spinach to onion and cook, stirring occasionally, 5 minutes. Remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
4. Purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
5. Stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. Let stand 15 minutes to soften.
6. Arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. Pour in half of spinach filling. Cover with 2 more matzos, then pour in remaining filling. Put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. Sprinkle with remaining 1/2 cup feta.
7. Bake, uncovered, until golden and set, 30 to 35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Serves 8.

Make ahead: Pie can be assembled (but not baked) 1 day ahead and chilled, covered.

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Ingredients

2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

Directions

1. In a large bowl, beat together the eggs and cheese.
2. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking.
3. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
4. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute.
5. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Serves 4.

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Ingredients

10 fresh strawberries, hulled and quartered
30 fresh mint leaves
1/4 lime, cut into 4 pieces
1 teaspoon freshly peeled and grated ginger
2 tablespoons sugar
2 cups cracked ice
1/2 cup vodka

Directions

1. Place berries, mint, lime, and ginger in a cocktail shaker. Sprinkle sugar over top; muddle mixture with a long spoon until almost pureed. Add ice and vodka; shake well. Divide between two glasses; serve.

Serves 2.

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