Ingredients1 cup quinoa2 cups water2 tablespoons olive oil, plus more for frying cakes3 tablespoons vegetable broth2 eggs1/4 cup matzah cake meal1/3 cup green scallions, trimmed and finely minced1 carrot, washed, dried, and finely diced 1/3 cup fresh...
IngredientsFishcakes1 pound firm white fish (cod or had-dock) or salmon Pinch of cayenne pepper 2 tsp. finely grated lemon zest1 tbsp. finely minced fresh parsley leaves1 tsp.coarse kosher salt, or more to taste 1/4 tsp. freshly ground black pepper,...
COCOA NIBS CITRUS SALADCocoa nibs harken back to the most basic form of the cocoa bean and may be the healthiest form of eating chocolate. Nibble on this salad as a snack, part of the meal or a dessert.Ingredients:1 grapefruit, peeled (membrane removed,...
These delicacies stay in the oven overnight, but they are not easily forgotten when you taste them.Ingredients:2 large egg whites2⁄3 cup sugar1 cup chocolate chips, cocoa nibs, or both1 cup pecans, coarsely choppedPinch of salt (optional)1 teaspoon...
These delicacies wake us up to Passover’s messages of freedom and conscience.Ingredients:1 pound dark chocolate, chips or broken into pieces1 cup almonds1⁄2 cup raisins, dates, or other dried fruit1⁄8 cup coffee beans2 teaspoons cayenne pepper,...
This is a great combination of chocolate and charoset, the Passover fruit concoction representing the building of granaries by the Hebrew slaves. If you are using left over made Ashkenazi style, you may want to drain the excess wine/grape juice.Ingredients:3...
Ingredients:2 pounds dark chocolate, chips or broken into pieces 1⁄4 cup vegetable oil1⁄2 to 1 teaspoon vanilla extract or almond extract1 box matzah sheets, broken into quarters1 cup nuts, chopped1 cup dried fruits, choppedPreparation:Line a large...
Fluden de Pasach: Originally published in the New York Times, April 20, 2005. Cashews, which originated in Brazil, and guava, are commonly used ingredients in everything from Brazilian meat curries to fruity desserts. Marty Weinstock, friend and baker...
(Adapted from recipe by Bizu “Riki” Mullu, printed in The Jewish Daily Forward, April 2005) In this African country, a variety of stews and vegetable dishes are spiced with “berbere,” a seasoning made from red chili peppers, garlic, cardamom,...
(Adapted from recipe by Orit Cohen, originally appeared on JSOnline, March 23, 2010) Early Dutch and Malay settlers had a profound influence on the cuisine of South Africa. The use of curries, sauces that are all at once spicy, sweet, and savory, are...
Recipes from Passover Made Easy
By Leah Schapira and Victoria Dwek
• Published March 21, 2013
Eggplant-Wrapped Chicken 4-6 servings Suggested Wine Pairing: Domaine Netofa Red Sephardic Jews re-enact the Exodus from Egypt following the Seder step of Yachatz. They take turns slinging the afikomon bag over their shoulder and responding to questions....
