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spring
recipes
Asparagus Green Onion Sauté
Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...
04.06.11
recipes
Spring Chicken Soup with Matzoh Balls
The key to a delicious matzoh ball soup is in the broth: lots of vegetables and aromatics, including slices of ginger root for a bit of heat, make a perfect vehicle for these matzoh balls....
04.06.11
recipes
Quinoa and Asparagus Salad with Mimosa Vinaigrette
With the recent rise of quinoa’s popularity in the United States, and the fact that it’s not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and...
03.28.12
recipes
Lemon Pudding with Strawberries and Meringue Cigars
A seriously tart lemon curd—quickly cooked on top of the stove—is folded into sweetened whipped cream, which both tempers the tang and lightens the dessert with a suave silkiness....
03.28.12
recipes
Arugula-Stuffed Leg of Lamb with Roasted Spring Vegetables
Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.
03.28.12
recipes
Amaretto Olive Oil Cake
The concept of ground almonds and extra-virgin olive oil in a cake may sound like a recipe for a lead weight, but this dessert is surprisingly airy and light yet also amazingly moist....
03.28.12
recipes
Wine-Braised Brisket with Tart Cherries
Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need...
03.28.12
recipes
Beau Fashion
An Old Fashioned variant made grander with the addition of Grand Marnier.
May 1997