Passover

Passover macaroon recipes aren’t hard to come by, but most contain refined white sugar. We’ve remade the traditional dessert using maple sugar and raw honey instead. If you want to get fancy, after scooping the mixture onto the pan, pinch the tops to give them a pointed look.

An easy homemade tahini sauce infused with lemon juice and garlic elevates the flavor of these colorful carrots. Toasted matzo and hazelnuts make a crunchy topping – no need for bread crumbs!

Casseroles can be a challenge during Passover — not only to keep them free of bread crumbs, but also to keep them dairy-free if you’re keeping the table kosher. This savory-meets-sweet casserole uses sweet potatoes and hemp or coconut milk and is brimming with warming flavors like cinnamon, nutmeg and maple.

A gorgeous platter to serve at the seder, this lemony, garlicky chicken is accompanied by hearty potatoes and artichokes. It also makes great leftovers to use in salads or lettuce wraps throughout the holiday.

This exclusive recipe from The New Yiddish Kitchen will win over the hearts of everyone- gefilte fish lovers and haters alike.

This exclusive take on traditional Charoset from The New Yiddish Kitchen turns an already clean, crispy, crunchy and outrageously delicious Jewish staple into a dish worth serving any time, anywhere.

Matzo balls are the base to matzo ball soup, the Jewish penicillin. And the best matzo balls require the best matzo. Enter: highly nutritious, delicious and allergy-friendly cassava root!