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kid-friendly

Black Bean Fudgies

Recipe by Stacey Viera

Black Bean Fudgies

For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven

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Yemenite Chicken Soup

Recipe by Leah Hadad

Yemenite Chicken Soup

This is a traditional Yemenite soup that was a daily item on the menu when I was growing up. For the seder meal, the cook would remove the meat from the pot and add broken-up matzah—enough to sop up the turmeric-infused broth. Then, hilba, a fenugreek relish spiced with chili paste, was added. It all

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Evie’s Tzimmes with a Twist

Recipe by Wendy Nevett Bazil

Evie’s Tzimmes with a Twist

My mother, Evelyn (Grandma Evie or Grandma E to her grandchildren), made a great tzimmes. As a child, I loved it, but as I got older and tasted it with a different palate and the opinions of my husband and kids, I revisited her recipe to make it more Bazil-family friendly and found that I

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Cuban Yuca with Garlic Mojo Marinade

Recipe by Michele Amira

Cuban Yuca with Garlic Mojo Marinade

My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus,

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Turrón (Spanish Nougat)

Recipe by Sarah Newman

<em>Turrón</em> (Spanish Nougat)

This recipe for traditional Spanish nougat is adapted from A Drizzle of Honey. I am not a candy maker and found that you need to be focused while preparing it or it will become an unmanageable sticky mess. I used aquafaba (the liquid from a can of chickpeas) to replace the recipe’s egg whites, and

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Onigiri (Japanese Rice Balls)

Recipe by Judith Rontal

<em>Onigiri</em> (Japanese Rice Balls)

Put down the rolling pin and create a new kind of triangle to enjoy during Purim. Onigiri are Japanese triangle-shaped rice treats featuring hidden fillings. Keep it classic by sprinkling the rice with sesame seeds or furikake, or get creative with your fillings, for example filling with chicken or tuna to make it a meal.

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Black-and-White Hamantashen

Recipe by Heather Bien

Black-and-White Hamantashen

My first foray into baking hamantashen was with a Nutella-filled recipe. You can’t go wrong with that, right? Well, yes, yes you can. We cut the dough too thick, couldn’t fold them correctly into triangles and ended up with what I would call dough clouds rather than cookies. Delicious, but not quite right. So, this

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Nina’s Apple Cake

Recipe by Sarah Newman

Nina’s Apple Cake

For decades, Nina and Leon Merrick have brought not just a freshly baked cake to meals, but also countless stories of Poland, Ukraine, Russia and extended family across the globe—all peppered with the underlying strength, determination and calmness about the calamities they have survived. Despite it all, they exude joy and warmth—just like this modest,

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Double-Baked Potatoes with Horseradish and Cheddar

Recipe by Julia Turshen

Double-Baked Potatoes with Horseradish and Cheddar

When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do

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Mexican Shakshuka

Recipe by Heather Bien

Mexican Shakshuka

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains

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