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pareve

The Heights’ Muhammara (Roasted Pepper and Walnut Dip)

Recipe by Vered Guttman

The Heights’ <em>Muhammara</em> (Roasted Pepper and Walnut Dip)

This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh. Jarred roasted peppers work well for this recipe.

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Slightly Sweet and Sour Cabbage

Recipe by Joan Nathan

Slightly Sweet and Sour Cabbage

This recipe comes from Sara Yaech, a woman whom I met on a trip to Havana the week before Barack Obama visited Cuba. Descended on her father’s side from Turkish Jews who came from Istanbul to this Spanish-speaking country in the 1920s, Sara grew up with Turkish and Ladino food. An amazingly alive woman in

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Libyan Saefra, King Solomon’s Cake

Recipe by Joan Nathan

Libyan <em>Saefra</em>, King Solomon’s Cake

Many families in Libya used to squeeze oranges and bottle the juice to be used all year round. According to Claudia Roden, in her magnificent Book of Jewish Food, using oranges in cakes was a particularly Jewish practice. These cakes, usually prepared with the tart Seville oranges that had to be boiled for hours to

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Horseradish and Beet Sauce

Recipe by Joan Nathan

Horseradish and Beet Sauce

Jews serve horseradish, sliced as a root or ground into a sauce, at Passover to symbolize the bitterness of slavery. It was in Ashkenaz, what is now Alsace-Lorraine and southern Germany, that the horseradish root replaced the romaine and arugula of more southerly climates as the bitter herbs at the Passover dinner. Today, farmers in France

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Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Recipe by Joan Nathan

Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Although gefilte innovation like the first jarred fish and the frozen loaves are taking over now, I still, as with many things, prefer the taste of homemade that I make twice a year for Passover and Rosh Hashanah. Before Passover, at what we call a “gefilte-in,” friends assemble in my kitchen with their own pots,

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Chocolate Haroset

Recipe by Ilana Schatz

Chocolate <em>Haroset</em>

Recipe contributed by Philip Gelb, vegan chef and caterer. Using mortar and bricks, the Jewish slaves built the pyramids. The haroset reminds us of the mortar, a symbol of unrewarded toil. We remember how our ancestors’ work enriched the Egyptians’ lives and challenge ourselves to think about the ways that we currently benefit from exploited

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Pass-Me-More Passover Granola

Recipe by Sherry Schweitzer

Pass-Me-More Passover Granola

Reflecting on the kind of nibbles we ate on a regular basis and hoping for a post-Passover kitchen without another leftover box of matzah, I discovered that I could make a really good granola snack from crumbled matzah or farfel (truthfully, pieces of matzah resembling dog kibble). At first, I made a few “only fair” attempts,

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Abambar (Libyan Almond Cookies)

Recipe by Carine Goren

<em>Abambar</em> (Libyan Almond Cookies)

Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially for Passover. The abambar resemble macaroons, but are less delicate in look and texture. They are cracked and tanned, taste like marzipan and have the unique aroma of bitter almonds. After much trial and error, I came

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