Who doesn’t love all of the flavors of a loaded bagel deliciously bundled together? Think smoked salmon, dill, and a little something creamy, paired with garlic, onions, and sesame seeds…
Is it bread? Is it dessert? The heavenly combination of chocolate and tahini makes this babka skew more to the dessert side (and it's downright perfect for brunch). Make the…
Flour- and dairy-free, coconut macaroons are a delicious Passover tradition. Here, a double hit of mint (fresh and extract) give them a bright twist, and a finishing dip in dark…
This matzo ball soup hits all the prerequisite notes —a whole bird, a slow simmered broth, and some schmaltz for the matzo balls. But it also honors the seasonality of…
In this take on gefilte fish, subbing salmon for the usual carp or whitefish makes a traditionally demanding preparation far more approachable. Served with a light herb salad and a…
It’s traditionally served atop matzoh as a sort of canape, but here, it’s pulsed fine in a food processor, formed into dressy bites, and served—toothpicked—with a creamy tahini sauce for…
You won’t miss the meat in these vegetarian sandwiches. Pastrami-spiced roasted mushrooms and garlicky spinach are layered with Emmentaler cheese, rye-flavored sauerkraut, and a creamy Greek yogurt Russian sauce for…
Dark chocolate and coarse salt team up in this contemporary flavor twist on classic chocolate rugelach.
A bright swirl of lemon zest peppered with poppyseeds fills this cookie.
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