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Explore 1490 recipes, 22 articles, 3 galleries, 466 videos, and more

Joan's Seven Fruit Haroset

Ingredients
  • 1 1/3 cups (4 ounces) unsweetened, shredded coconut
  • 1 cup (4 ounces) walnuts, coarsely chopped
  • 3/4 cup (4 ounces) raisins
  • 1 3/4 cups (4 ounces) dried apples, coarsely chopped
  • 3/4 cup (4 ounces) dried prunes, coarsely chopped
  • 1 cup (4 ounces) dried pears, coarsely chopped
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons Kosher-for-Passover cherry jam
  • 1/4 cup sweet red kosher wine, such as Manischewitz
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Carrot and Yellow Pepper Soup with Rosemary

Ingredients
  • 3 tablespoons unsalted butter
  • 3 large carrots, peeled and cut into 1/4-inch rounds
  • 1 cup white part of leeks, cut into 1/2-inch lengths and cleaned
  • 1 large yellow pepper, seeded and cut into 1-inch squares
  • 3 sprigs fresh rosemary
  • Pinch of ground cumin
  • 3 1/2 cups chicken stock, preferably homemade
  • Salt and freshly ground black pepper
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Lentil and Bulgur Soup

Time:40 mins
Other Ideas:
Bulgur, Lentils, Main course, Soups
Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 shallot, thinly sliced
  • 6 cups water
  • 1 cup green or brown lentils, rinsed and picked over
  • 1/2 cup bulgur wheat
  • 2 to 3 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper
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Giblet Broth

Other Ideas:
Broth, Turkey
Ingredients
  • Neck and giblets (excluding liver) from a 12-pound turkey
  • 3 stalks celery, cut into 2-inch pieces
  • 3 carrots, cut into 2-inch pieces
  • 2 medium onions, quartered
  • 1 bay leaf
  • 4 sprigs flat leaf parsley
  • Coarse salt and freshly ground black pepper
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Celery Root and Ginger Gold Apple Soup

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • Coarse salt and freshly ground pepper
  • 6 cups peeled, chopped celery root (from about 2 large celery roots)
  • 1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
  • 10 cups homemade or low-sodium store-bought vegetable stock
  • 2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
  • 1/4 cup celery leaves or leaves from celery root stem, for garnish
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Red Lentil and Bulghur Salad

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Polenta Gratin with Mushroom Bolognese

Ingredients
  • 2 tablespoons vegetable oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 rib celery, peeled and chopped
  • Coarse salt and freshly ground black pepper
  • 1 clove garlic, peeled and very finely chopped
  • 1/2 to 3/4 pound mixed wild mushrooms, cleaned, trimmed, and chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tomato, seeded and diced
  • 1 cup store-bought low-sodium chicken stock
  • 1 cup polenta
  • 1/4 cup extra-virgin olive oil
  • 3 to 4 tablespoons freshly grated Parmigiano Reggiano cheese
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Shrimp and Scallop Stew with Israeli Couscous Pilaf

Ingredients
  • 2 large leeks, white and light green parts only, washed
  • 2 tablespoons olive oil
  • 2 teaspoons chopped garlic (about 3 cloves)
  • 1 teaspoon finely chopped seeded jalapeƱo pepper
  • 1 medium carrot, peeled and cut into 1/4-inch dice
  • 3/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 cups chopped tomatoes (canned or in cartons), with juice
  • 1 cup dry white wine
  • 3/4 pound medium shrimp, shelled and deveined, tail section left on
  • 3/4 pound sea scallops or large bay scallops, muscle removed
  • 3 tablespoons fresh coarsely chopped cilantro leaves
  • Israeli Couscous Pilaf
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Dipping Sauce for Chickpea and Chorizo Pasteles

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Tomatillo Chicken

Time:45 mins
Ingredients
  • 2 pounds tomatillos (husks removed), washed and halved
  • 1 tablespoon vegetable oil
  • 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
  • Coarse salt and ground pepper
  • 2 jalapenos, chopped
  • 1/2 medium white onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (15 ounces) hominy (optional), drained
  • 1/4 cup chopped fresh, cilantro
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