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North America

Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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Josh’s Challah French Toast

Recipe by Nani Beraha

Josh’s Challah French Toast

There is no real recipe for this wonderful breakfast and it differs slightly every week. The challah itself changes in consistency week to week which affects the outcome of the French toast. This is the single dish my husband cooks with our children.

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Effortless Angel’s Food Cake

Recipe by Stella Parks

Effortless Angel’s Food Cake

This is probably the easiest meringue you’ll ever make. Just put some cold egg whites and sugar in a bowl, start whipping and then stop before they’re stiff. With a squeeze of lemon for stability, this seemingly under-whipped meringue puffs the angel’s food until it’s as light as cotton candy. The lemon disappears in the

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Bialys

Recipe by Marcia Friedman

Bialys

Bialys originated in Bialystok, Poland, and were brought to the United States by Jewish immigrants in the early 1900s. Cousin to the bagel, bialys are fun, small round breads with an indent rather than a hole—all the better for cradling the traditional seasonings like onion, salt and poppy seeds. They freeze well and provide a

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Whole Lemon Bar

Recipe by Judith Rontal

Whole Lemon Bar

When life gives you lemons…make lemon bars! These lemon bars require no juicing; just put the whole lemon in and don’t forget the sugar. They’re perfect for a party or any other time you’re looking for that bright lift that only citrus can give.

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No-Flour Nut Cake

Recipe by Jared Polis

No-Flour Nut Cake

Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.

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Matzah Crack(ers)

Recipe by Judith Rontal

Matzah Crack(ers)

After the first two Passover seders, matzah is the last thing you want to see in your kitchen, but it’s all you have to eat for six more days! Turn the boring, bland cracker into something so good you’ll have to run out and buy a second box. The magic trio of butter, sugar and

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The Wicked Son

Recipe by Aviva Goldfarb

The Wicked Son

Sure, we drink four glasses of wine at the Passover seder, which can definitely get our buzz on, but sometimes we need a little extra something to get us through the long meal and service without losing our patience and to keep our hunger pangs at bay. Plus, it’s fun to greet our guests with

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