Passover
269 recipes found
Stronger-Than-Tea Ice Cream
An ultra creamy and firm ice cream with intense orange pekoe flavour that you can smell even before it starts to melt on your tongue. Miles stronger than you cup of tea.
Savory Matzah Brie
This version of matzah brie adds multi-dimensional flavor raising it several notches (Please note: This recipe was made with round hand matzos which have a smoky charred flavor so they need a lot of black pepper, however if using square machine made matzah please adjust seasoning and soaking time to half.)
5-Ingredient Jewish Asian Cabbage Soup
Tongue in cheek. I had a very small green cabbage in my refrigerator that was begging for some attention. A few weeks ago I made some delicious chicken stock in which I had added a 2-inch nugget of fresh ginger. For months I have been making foxesloveslemons' Korean meatballs and therefore had an ample supply of Gochujang sauce. Armed with these three main ingredients, I made a delicious cabbage soup in a matter of 30 minutes. The cabbage and chicken stock make up the Jewish part of this recipe - the Gochujang sauce and soy sauce the Asian. This is quick, with a spicy and hot undertone balanced by the sweetness of the raisins. This soup makes a great lunch or a good first course.
Simple Roasted Eggplant Pate
This eggplant pate spread is flavorful and incredibly simple to make. Low in fat it is great for anyone avoiding fats. This recipe is incredible!
Beef With Horseradish-Beet Aioli
For this modern take on traditional boiled beef, a beef fillet is very gently simmered (never boiled) with root vegetables in stock, then sliced up rosy rare and dolloped with a homemade horseradish aioli and some flaky sea salt. It’s piquant, juicy and on the lighter side of a beefy main course. Tenderloin works best here, but it's not generally considered kosher, so if you are making it for Passover, Rosh Hashana or another Jewish holiday, use a boneless rib roast or center cut London broil. The magenta-colored beet horseradish keeps in the fridge for weeks, and it's also great on roast beef sandwiches.
Oregano and chili potato
Stir fried Potato wedges spiced with oregano and chili
Paal Payasam (3-Ingredient Rice Pudding)
There is a rather endearing practice common to almost all communities in India. At the first hint of anything positive and good in the horizon, any good news—a promotion at work, good grades in school, a college acceptance letter, news of a distant relative's pregnancy, the Indian cricket team scoring a win, doesn't matter what—30 minutes later there invariably will be a sweet dessert ready to share as a thanksgiving. In my house, it's a simple rice pudding known as paal payasam. Its a snap to make. Its not quite as thick as the English version, more like a thick soup.
Plum Apple Sauce
This sauce recipe is an equal combination of red-skinned apples and purple plums. The color is beautiful and is terrific with both pork and roasted chicken.
Pea Nut-less Butter
This homemade pea butter is the perfect nut butter substitute for a person who is allergic to peanuts. It uses dry peas, oil, and syrup for texture and flavor.
McIntosh Applesauce
McIntosh apples make the best applesauce. This recipe highlights the apples in the best way possible.
glazed spiced pecans
Crunchy pecans with a lightly spiced honey-maple glaze are yummy on salads or just for snacking. Ready in less than 10 minutes!
Chocolate Chip Cookie Dough *Raw*Vegan*Gluten Free* with Cherry Cocoa Cream
This is a raw, vegan, and gluten free cookie dough made from whole foods. No flour, no sugar, no junk. All it takes is a food processor. Pulse your oats, nuts, dates, and a touch of honey. Then fold in chocolate chips. The cream is made with a puree of cherries, cocoa powder and banana. It looks like ice cream and tastes divine. And... you can eat it for breakfast!!!!
Nakedly Steak
If you have salt, a slab of beef, and 4 days, you're in for a meaty treat. This recipe yields the perfect Steak: intense flavor, caramelize crust.
Almond butter cookies
Gluten-free, dairy-free, melt-in-your-mouth cookies, ready in 15 minutes and with only 3 ingredients
Black and White Tofu
Caution: contains century egg, the source of umami so intense that most cannot handle. Proceed at your own discretion. Also, it's dangerously addictive.
Smashed Cucumber Salad in a Jar
This is one of the first things I make as soon as anything remotely resembling summer hits. It's a cross between a pickle and a salad really, since it only takes a couple of hours for the flavours to develop from start to finish. Have it with your favorite Asian saucy noodles, dumplings, even pork belly baos (I've shared a recipe for that too).
Chocolate Chip Cookie Dough Sandwich
Vegan, and gluten free chocolate chip cookie dough filling to be eaten between cookies, after hours, or with a broken heart.
Pear Vodka Martini
Delicious pear nectar is mixed with pear-infused vodka, simple syrup, and a squirt of fresh lemon juice. This pear vodka martini is juicy, simple and fruity.
Bitter Clementine Orange Marmalade
I have several friends who love bitter marmalade, including my spouse. This recipe has met his approval because I used a local favorite rum that adds just a slight punch. The more orange peels used, the more bitter the marmalade. I like to use two thirds of the peels, which adds just enough bitterness to the marmalade without overpowering the sweetness. Use a rum of your choice - I used Mad River First Run Rum.
Caramelized Cauliflower
Pan-frying cauliflower brings out the natural sugars and caramelizes them, giving this side dish recipe a sweet, nutty flavor. Season with red pepper flakes.
No Knife Necessary Brisket
My mom's best friends came up with this recipe and it was passed to me when I moved away for college. This brisket is tender and juicy that it falls apart with a fork.
Coconut milk risotto (Arborio rice pudding)
Ed Levine’s Matzo Ball Soup
A recipe for the classic Jewish dish.
Butternut Squash Risotto
A delicious and creamy butternut squash risotto.