Jewish

Bring the taste of Persia to your Seder dinner.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

Macaroons that taste like creamsicles? What could be bad?!

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

I found this recipe while working with a lady who is gluten intolerant. At that time there weren't many recipes for her dietary needs and I wanted to make a special cake for her birthday. It's quite large, always popular and well suited for dessert. It's also great for Passover—a bonus!