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Passover

Winter Red Salad

Recipe by Paula Shoyer

Winter Red Salad

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish. Feel free to use precooked beets, which can now be found in most supermarkets.

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Chocolate Quinoa Cake

Recipe by Paula Shoyer

Chocolate Quinoa Cake

I had heard the myth of chocolate cakes made with cooked quinoa and didn’t quite believe they’d actually be tasty. This cake is surprisingly moist and delicious—great for Passover and all year round.

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Cauliflower Rice Tabbouleh Salad

Recipe by Annabel Epstein

Cauliflower Rice Tabbouleh Salad

Traditionally, tabbouleh salad is made with bulgur, but in this rendition, I swapped it out for cauliflower rice, a low-calorie, nutrient-packed alternative. Mixed with the lemon juice, parsley and mint, the cauliflower rice blends in and adds a nice texture without overpowering the dish with a strong cauliflower flavor. I promise you won’t even notice

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Fesenjoon

Recipe by Susan Barocas

<em>Fesenjoon</em>

Recipe contributed by Ellie Ashoori. Fesenjoon (also known as fesenjan) is a staple at Persian Jewish simchas—weddings and engagement parties, b’nai mitzvot and brits. There are two reasons. First, turkey is considered a more luxurious and gamey meat in Iran, and second, walnuts have always been considered a more pricey and festive ingredient (as is pomegranate

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Polpettone di Tonno (Tuna Loaf) with Horseradish Green Sauce

Recipe by Marcia Friedman

<em>Polpettone di Tonno</em> (Tuna Loaf) with Horseradish Green Sauce

This Italian-inspired recipe offers a fresh flavorful alternative to traditional gefilte fish for holiday meals. I’ve boosted the flavor and texture with the addition of artichokes and a topping of salsa verde—green sauce, which I’ve enhanced with horseradish in a nod to gefilte-fish tradition. The Parmesan cheese can be omitted if you need a nondairy

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Roasted Carrot and Sweet Potato Tzimmes

Recipe by Amelia Saltsman

Roasted Carrot and Sweet Potato <em>Tzimmes</em>

Tzimmes is an Eastern European stew of carrots and/or sweet potatoes and prunes traditionally cooked with beef flanken, often sweetened with brown or white sugar and sometimes thickened with flour. In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish. This version couldn’t be

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Beef Patties with Lamb Fat

Recipe by Yehudit Aviv

Beef Patties with Lamb Fat

This is my take on meat patties. I add lamb fat for amazing flavor, seltzer for unmatched lightness and walnuts for crunch. This is great recipe for Yom Ha’atzmaut (Israeli Independence Day), backyard summer barbecues and even Passover.

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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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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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