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Passover

Hungarian Chicken Paprikash

Recipe by Paula Shoyer

Hungarian Chicken Paprikash

Although my maternal grandmother’s family was Hungarian, I never tried this wonderful chicken dish until I was an adult. The classic recipe is made with sour cream, but I use a homemade cashew cream instead. If you want to skip that step, use the canned thick coconut cream. This recipe yields a lot of sauce

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Georgian Quinoa with Beets and Walnuts

Recipe by Paula Shoyer

Georgian Quinoa with Beets and Walnuts

In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They

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Marrakesh Beef Tagine with Prunes and Peanuts

Recipe by Paula Shoyer

Marrakesh Beef Tagine with Prunes and Peanuts

On our family trip to Morocco for vacation, we ate this tagine at the kosher restaurant in Marrakesh and then learned how to prepare it in a family cooking class. The addition of peanuts was a nice touch, but you can substitute other nuts or just omit them. BUTTONS TO USE: Sauté and Pressure Cook

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Coconut Macaroons

Recipe by Marcia Friedman

Coconut Macaroons

Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally flour-free, these cookies became a Passover favorite. In the United States, coconut versions gained popularity, though far too many people have only tried them from

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North-African Style Spicy Fish

Recipe by Marcia Friedman

North-African Style Spicy Fish

Jewish communities across North Africa—in Algeria, Libya, Morocco and Tunisia—had regionally influenced variations of white fish poached in a spicy red sauce. Versions of this dish were served at Shabbat dinners, and today it’s enjoyed across Israel. This boldly-flavored rendition comes together easily and can be an appetizer or main dish.

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Mushroom Keftes de Prasa (Sephardic Leek Patties)

Recipe by Leah Hadad

Mushroom <em>Keftes de Prasa</em> (Sephardic Leek Patties)

A traditional Sephardic Jewish dish, these leek patties are typical of the Balkans and Turkey.  They are eaten year round, but customarily served on Passover, when leeks are in season, and on Rosh Hashanah. Leeks (prasa in Turkish) are one of the ceremonial foods that are part of the traditional Yehi Ratzon seder on Rosh

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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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