Recipe contributed by Rabbi Bill Rudolph. Photo and notes by Linda Wolpert.
Poached Salmon with Salsa Verde
Heirloom Tomato Soup with Succotash
I use healthy, clean ingredients in all my recipes whenever possible. This dish is particularly popular among my clients (it was one of Pierce Brosnan’s favorites!).
Roasted Tzimmes
I developed this recipe for Beaver Creek WinterFest. We were serving buffalo, and I remembered the first time I had had tzimmes at a restaurant in DC years before. It was a simple dish—dates with sweet potatoes and the carrots—and I thought, Oh, I’ve never had this before and people said, “That’s tzimmes.” It was…
Charred Carrots with Harissa Aioli and Rosemary Honey
These carrots make an excellent side dish for your Passover seder! Both sweet and spicy, they offer something for everyone. Omit the chickpeas if you do not eat kitniyot.
Hana’s Apple Cake
This recipe comes from my family in Israel, so the transliteration is not great and the measurements aren’t exactly right, but I’ve tweaked them to the extent that I can to get consistent results. It’s my favorite cake for Rosh Hashanah.
Roasted Duck with Apples and Prunes
From Sheilah Kaufman: Darra had this terrific duck at Bodil and Harry Wilson’s Berkshires house. Bodil served the roast duck with fruits, caramelized potatoes and sweet and sour red cabbage. I’ve played with Bodil’s recipe a little bit, using apple cider instead of water as the duck roasts to feature the apples so distinctive of…
Smoked Matzah Ball Soup
Of the soups, salads, sandwiches, milkshakes and blue-plate specials served at Rooster Soup Company, the bestseller is the smoked matzah ball soup. “Smoke is a big part of the Jewish palette, whether it’s pastrami or smoked salmon, so we knew that we wanted to do a matzah ball soup and put our twist on it,”…
Stuffed Beets with Silan (Date Syrup)
Recipe contributed by Aliza Grayevsky Somech, who created it for a workshop hosted by EatWith and Bishulim San Francisco. Photo by Sara M. Park and styling by Selina S. Lee.
Roasted Salmon with Lemon-Rosemary Sea Salt
Recipe created by Anna Watson Carl, chef and food blogger, Brooklyn, NY, The Yellow Table.
Joy’s Poppy Seed Loaf
My mom doesn’t cook much, but when she does it is usually a dessert. She is most famous for her chocolate chip pumpkin loaf, her pumpkin pie, and this, a poppy seed loaf. Serve it toasted for breakfast or with a scoop of ice cream for dessert. A poppy seed loaf is perfect for every occasion!
