Stuffed Matzah Balls
Sandra Block
When you bite into these matzah balls, you will see color and experience texture with each spoonful. This is quite a revolutionary change to the matzah ball that we all know and love – so enjoy! Food Editor's note: This is indeed a pleasant twist on the standard accompaniment to chicken soup. Thank you, Sandra, for submitting this recipe!
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Chicken Marvelosa
Norene Gilletz
This elegant chicken dish is marvelous for any special occasion, especially the Jewish High Holidays as it contains honey, wine, and dried fruit. This recipe is a triple blessing – it's easy, can be doubled for a large crowd, and can be prepared in advance. It's guaranteed to inspire rave reviews. [more comments...]
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Nana Jeanne and Papa's Potato Kugel
Laurie Weisman
Food Editor's Notes: A winner of our 2006 Passover Recipe Contest! It is a classic, and this version takes advantage of the ease of a food processor, which many people are afraid to use with a potato kugel. It is best when it first comes out of the oven – hot and crispy on the bottom and the top – so try to put this in the oven just before your crowd arrives. Yummy!
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Quinoa Pilaf
Norene Gilletz
This dish is excellent for Passover, when it's nearly impossible to find grains that are allowed as a side dish. Lemon juice and parsley pair perfectly with the quinoa and vegetables. Food Editor's note: Quinoa, though considered a grain, is kosher for Passover, as it has been determined through great halachic investigation to be impervious to leavening.
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Passover Chocolate "Genoise" Cake
Carol Rosenstock
Food Editor's Notes: This is the winner in our 2008 Passover Recipe Contest, a fabulous cake, perfect for the seder or for entertaining during the week. The chocolate sponge cake layers sandwich a fluffy chocolate mousse filling, both spiked with a little brandy, and all capped with a whipped cream topping, garnished with chocolate curls or shavings. This cake looks great and tastes unbelievable!
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Ilene Gilbert's Lemon Meringue Dessert
Norene Gilletz
Food Editor's notes: This is a spectacular dessert for a Passover seder! It tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful platter. No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!
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Chocolate Fruit Nut Bark
From Gourmet Kosher Cooking's Passover Web Site
Food Editor's Notes: This is a great add-on dessert for a seder and also for year-round noshing and gift-giving! Toasting of the farfel and nuts is key, as it adds a deep, rich flavor to the bark that you won't get otherwise. You can make this in advance and store it in the freezer – just take it out any time when you want to impress with sweets!
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