Passover ends tonight, so let's break the fast by passing over the bread. Had enough of the wordplay? Then start clicking through to see carb-filled leavened foods (some classically Jewish, some simply crave-worthy) that those who celebrated the recent Jewish holiday can finally enjoy again!
What happens when you combine tangy cream-cheese-flecked pastry dough with a dollop of cherry-almond filling? Magic — pure magic. Rolled together into a charming shape reminiscent of a crescent roll, these addictive pastries are almost like a doughier handheld cherry pie, though really they're in a class all by themselves.
Two warnings: first off, these are not the sort of treat you whip up at a moment's notice. Make certain to devote a lazy afternoon to the process, though they're hardly as involved as homemade petit fours or a laminated-dough pastry like a danish. Secondly, make more than you think you'll need, even if that means doubling the recipe, as it's near-impossible to devour just one. (If doubling, make two separate batches of the dough, though the filling can be doubled to no ill effect.) Otherwise, enjoy!
Ruth Reichl has described matzo brei as "one of life's perfect foods," and I couldn't agree more. After all, what's more comforting than a meal composed of reassuring ingredients like butter, eggs, and crackers? Still better is this nontraditional version of the Ashkenazi dish that's inspired by yet another Passover favorite: lox, eggs, and onions. Even if you don't observe the holiday, consider this scramble of sorts for your next breakfast. It's ideal with sweet (try drizzling it with a bit of honey) and savory (topped with a dollop of sour cream) — and it takes 10 minutes to make. Want the recipe? Then read on.
This salty-sweet, Passover-friendly treat is colloquially referred to as chocolate matzo crack, and for good reason. In the process of making this batch, my roommates and I kept coming back for bite after indulgent, snappy bite, despite our best intentions toward moderation. Delighted as they were to share in this addictive toffee, by round four of "just one more bite," they were cursing my name. So proceed with the recipe at your own risk: you've been warned.
Dangerously buttery, salty, sweet, and crisp, this candy requires no candy thermometer or other special equipment, unlike the majority of toffee- and brittle-like creations. Yet somehow it magically mimics the best toffee, thanks to the light texture and snap the matzo imparts. So if you're feeling daring, and particularly if you have a crowd to share it with, whip up a batch.
Regardless of your religious inclinations, it's impossible to ignore the warm revelation that is a good matzo ball soup. Referred to by many as "the Jewish penicillin," matzo ball soup is known for its cold-curing properties — and no one can attest to this more than the folks behind the Carnegie Deli. This midtown Manhattan institution, which has been open for 75 years, serves up a whopping 1,500 matzo balls daily! Find out the secrets to making a great matzo ball (hint: it's all in how you roll it!), and keep watching for the recipe.
It there's one star of the Passover celebration, it just might be the ceremonious Seder dinner. Filled with food and rich in history, the ritual meal features a special Seder plate with symbolic foods — from bitter herbs to lamb shank, there's a special meaning behind each selection. Read on for a guide to the perfect Passover plate.
If you told me a few years back that I'd be turning to Gwyneth Paltrow — the then-macrobiotic queen — for culinary advice, I'd surely scoff. But today I'm doing just that (well, not asking her directly . . . although a girl can dream). Haters are always gonna hate, but if one can push skepticism aside, her recipes deliver and then some.
Handed down from her father's family (as many recipes from her charming cookbook are), this brisket is bound to be a classic on your family's table, thanks to its robust flavor, laissez-faire cooking method (low and slow braising), and a velvety sauce that begs to be sampled and sampled again from the pan.
Hanukkah is full of history and tradition, and its dishes are no different. To celebrate that spirit, we've rounded up recipes fit for the holiday. Some are classics that you'll instantly recognize, whereas others are traditional plates with a twist. Take a look, and let us know if you have any of your own!
Latkes are the most well-known treat during Hanukkah, but noodle kugel also deserves a home on the festive table. Traditional recipes for this decadent, sweet dish pile the cream, butter, and sugar on heavy — but this lightened-up version is an ideal alternative that brings the same nostalgic flavors. There's still plenty of sugar in this recipe, but more traditional recipes call for more than double this amount! Ready to cook up some healthier Jewish comfort food in your kitchen? Keep reading for this simple noodle kugel recipe.
Any way you slice it, latkes and other fritters are an indulgent affair. With this in mind, I thought I may as well take them over-the-top and fry them till lacy and crisp-tender in rich and pleasantly gamy duck fat.
Put simply, this wound up being a very good decision. The complex flavor of the duck fat is subtle, but it makes its presence known, adding a savory note that plays off sweet applesauce and tangy crème fraîche as if they were old friends.