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...

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....

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...

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....

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.

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....

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...

An Old Fashioned variant made grander with the addition of Grand Marnier.

Ice-cold gin and dry vermouth, stirred, of course, and served in a well-chilled glass. Perfection.