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vegetarian

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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Hilba (Fenugreek Relish)

Recipe by Leah Hadad

<em>Hilba</em> (Fenugreek Relish)

Hilba (or hilbeh) is the Yemeni Arabic word for fenugreek as well as for the traditional spicy relish Yemenite Jews make from fenugreek seeds to add to soup and some dairy dishes or use as a dip with pita or lahouh, a spongy, fermented Yemenite pancake. Yemenite soup with hilba is comforting and delicious, as

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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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Stuffed Mushrooms with Walnuts, Garlic and Parsley

Recipe by Julia Turshen

Stuffed Mushrooms with Walnuts, Garlic and Parsley

I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple. If you

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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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Simple and Sublime Mushroom Risotto

Recipe by Jessica Grosman

Simple and Sublime Mushroom Risotto

Risotto, the famous cooked rice dish from Northern Italy, is labor intensive, but well worth the effort! Arborio rice is the variety most commonly used in this dish; it is a short-grained rice that is very high in starch. When toasted and simmered with an aromatic liquid, the rice becomes creamy, thick and rich. Cozy,

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