Annabel grew up in Germany, in a family where love has always evolved and revolved around the kitchen table. She now cooks in her tiny dorm kitchen at The George Washington University and tries to perfect her baking as a pastry assistant at Cowbell Kitchen. Follow her cooking adventures on Instagram. She loves eggs, eggplant and dill more than anything.
Why do almonds have to be the star of every Passover cookie? Ground pistachios laced with citrus zest, cardamom and rosewater combine for an easy, one-bowl cookie that can be dressed up with drizzled chocolate or enjoyed on its own. Traannabder Joe’s sells pre-shelled pistachios—they are a worthwhile investment here.
What’s Passover without mounds of coconut macaroons or their almond cousins? Annabel clears up confusion about the different types and takes us on a tour of the bakeries around town offering them.
Frying bananas in honey brings out their natural sweetness and caramelizes them for maximum delectability. Paired with a thick swipe of ricotta and (if you eat kitniyot) a drizzle of tahini, this is dessert passing for breakfast.
Just because it’s Passover doesn’t mean you have to skip out on avocado toast. Topped with a jammy egg and (if you eat kitniyot) everything bagel spice, it becomes next-level delicious.
Tangy goat cheese and smoky eggplant come together for an elegant matzah open faced sandwich. Feel free to add spicy arugula, chopped parsley and an extra crack of black pepper for an added burst of flavor.
This matzah toast looks particularly Ottolenghi-esque, but calls for no unusual ingredients and requires only one pan and 30 minutes to make.
The basic idea for this matzah (with the caramel-y base topped with chocolate) comes from Marcy Goldman, but this is a spicy and slightly less decadent variation. Don’t worry if it seems at first like the chocolate won’t melt—it will! If you want to make it a bit more wholesome, skip the caramel and just…
Who needs avocado toast when you’ve got matzah? Annabel came up with four ways to make your matzah into open-faced sandwiches that will make your regular bread jealous and one sweet and spicy option.
Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.
Combining the two greatest carbs in life, challah and scallion pancakes, this Chinese-inspired challah adapted from Molly Yeh is the perfect complement to a plate full of dumplings. Preparing the dough in advance and braiding the challah together before Shabbat dinner is another fun way to get guests engaged and learn the ins and outs…
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