Learn to make tender, fluffy Saffron Matzo Balls with an exotic flavor and gorgeous color from Lori Lynn of Taste with the Eyes.
Imam Bayildi – Imam Fainted. Roasted eggplant stuffed with onions, garlic and peppers in sauce from Ilke of Ilke’s Kitchen.
Recipe for chicken soup, aka Jewish Penicillin, with links to 3 different matzo ball recipes (including gluten free!).
How to make floater-style matzo balls for Passover from scratch using a few simple ingredients.
How to make sinker-style matzo balls for Passover from scratch using a few simple ingredients.
Learn to make a delicious dairy quinoa side dish for Passover from Jackie Dodd.
A vegetarian pot pie with a gluten free potato crust from Valentina of Cooking on the Weekends. Part of the Passover Potluck series.
Make old fashioned Chicken Kreplach from scratch – recipe with step-by-step photos. Deli-style soup dumplings just like Bubbe made.
Flavorful vegetarian recipe with potatoes, lentils and vegetables. Easy vegan modifications.
Learn to make traditional Jewish Hungarian Beef Stew with paprika, green bell peppers and tomato.
Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe.
Vegetarian or vegan recipe featuring zucchini, beans, tomatoes, onion, garlic, herbs and rice. Complete protein, one pot meal.
Delicious Chinese-American style recipe adapted from The Steamy Kitchen Cookbook by Jaden Hair.
Recipe for Thai-Style Coconut Chicken Soup – tastes like spicy Tom Kha Gai, with everyday kosher ingredients you can find anywhere.
Make Elvis Presley’s Sunday Meatloaf, a recipe from the Presley Family Cookbook, and learn about the Jewish ancestry of Elvis and his mother.
A tasty, heart healthy variation on Moroccan fish.
A simple Chinese-inspired recipe with eggplant, red peppers and sauce.
Recipe for a simple Persian Lamb Stew with meat, turmeric, and chili pepper flakes. Slowly cooked, tender stew over basmati rice.
Juicy roast chicken with herb honey and white wine sauce.
Grilled fish skewers marinated in Sephardic spices and herbs – cumin, paprika, turmeric, garlic, cayenne and cilantro with lemon juice.
Inspired by the Medieval tradition of serving on bread plates, this trencher is topped with tuna, pesto, hummus, and other fresh ingredients.
Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese.