New York Magazine

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

A heartwarming soup for Passover or any night of the year.

A simple sweet with divine results—especially if you deem the "optional" chocolate chunks compulsory.

Egg whites add a meringuey quality, but fudginess prevails in these jumbo-size beauties.

Red wine and rosemary combine for a heady, slow-cooked, fork-tender brisket.

Combine this traditional recipe for matzo balls with the perfect chicken soup.

This dessert matzo brei is enriched with quark (a soft, unripened cheese), sweetened with honey and cinnamon, and garnished with raisins and chocolate.

Honor traditions of the Jewish Seder while putting a new spin on dessert with chocolate cake.

Although hamantaschen are most often filled with prune or poppy seeds, Trois Pommes Patisserie chef-owner Emily Isaac dispenses with tradition for her spring-inspired rhubarb version.

A traditional Seder meal sparked with a few surprises: salmon in the gefilte fish? Don't "plotz."

This dish with sweet potatoes, prunes, and dried apricots is a welcome addition to the Jewish Seder.