Jewish

Even though they are most often associated with the Jewish holiday of Hanukkah, potato pancakes have a year-round appeal. Here they are given a Middle Eastern twist with the addition of flour made from chick-peas - the dominant flavor in falafel - as well as chilis, herbs and spices. Pour a dry white wine. For dessert, present fruit and some halvah. Chick-pea flour is available at Middle Eastern and Indian markets.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

This recipe was created to accompany Traditional Hamantaschen or Cream Cheese Hamantaschen . Can be prepared in 45 minutes or less.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

At Hanukkah I always made potato pancakes at the last minute so we tried my recipe but added zucchini to change the color. I wrang out the hand-grated potatoes in a tea towel and got rid of as much of the liquid as possible but retained the starch. I always add scallions, onions, and eggs but no filler. Rochelle Rose, mother of the proprietors of Mrs. Simpson's Restaurant This recipe was created at the first of Mrs. Rose's sons' restaurants, 209 1/2, on Capitol Hill in Washington, D.C. This recipe appeared in the "You Asked for It" column in Gourmet magazine in 1977.

My reason for disliking this dish as a child was more about what it lacked than what it delivered — it wasn't savory enough to be lasagna or sweet enough for dessert, so why bother eating it? I do, however, remember the first few times I watched my mother prepare kugel — the thrill of all those noodles, and the seductive smell of cinnamon and butter as it baked, which only set the stage for my letdown when I tasted this bland noodle square on my plate.

Kugels are baked puddings that come in many forms; Their base may be noodles, matzo, or bread or cake crumbs; most are sweet but some are savory; and they may be served warm or cold. Traditionally part of Jewish sabbath and holiday meals, slightly sweet noodle kugels are often served as a side dish. The following kugel would also work well as a dessert.

Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.

Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.

Perfect for the Jewish holiday, this flourless torte has an airy soufflé-like texture. The sauce adds a special-occasion touch.

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

Active time: 30 min Start to finish: 30 min

In a traditional Seder meal, bitter herbs — sometimes including parsley — represent the bitter experience of slavery. Active time: 15 min Start to finish: 15 min