Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.
This asparagus dish is an excellent spring dish to serve for holidays or everyday.
The slow cooker does all the work for this delicious meal, keeping lamb moist and juicy while cooking the accompanying vegetables at the same time. If you’re making this dish for Passover, replace the mustard with 2 tablespoons olive oil.
While there are many variations of Potato Kugel, this recipe is by far the most delicious and fuss-free. The machine basically does all the work, which is a blessing in itself. Moist on the inside and crispy on the outside is how your kugel will be when you pull it out of the oven and serve to your family and friends.
Fresh ginger adds a fresh note to this simple side dish. If you’re making this recipe for Passover then you may want to use Kosher for Passover starch and salt.
Whipped egg whites add lightness without the need for leavening. A delicious gluten-free cake that’s perfect for Passover or anytime. If you’re making this cake for Passover you will want to use Kosher for Passover ingredients.
For many people, kugel is one of those foods that brings back old memories and strong nostalgia. Kugels were traditionally fried and because most frying pans are round kugels came out round, which is where the name comes from. Kugel means round or circular.
This rugelach is made with a tender cream cheese dough that gives it that traditional taste and texture.
Made with matzo meal these Potato Latkes are perfect for Passover or anytime. Serve with applesauce and sour cream.
4 Medium Potatoes
1 Peeled & Quartered Yellow Onion
2 Tablespoons Matzo Meal
2 Large Eggs
1/4 Cup Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Peel and cut potatoes into chunks. In a food processor place 1/4 of potatoes. Add onions, eggs, matzo meal, kosher salt and pepper. Pulse until vegetables are finely chopped. Add rest of potatoes and pulse until all potatoes are finely chopped and mixture is combined. In a large-size heavy skillet heat olive oil over a medium heat. Scoop up 1/3 cup of potato mixture and place into hot oil. Fry each latke for 3 minutes per side until brown and crisp. If your potato mixture isn’t holding together well then stir in more matzo meal by the tablespoon until mixture holds. Finish making latkes with rest of potato mixture. Add additional olive oil as needed. Remove from skillet and transfer latkes to paper towels to drain excess oil. Transfer to serving plate and serve with applesauce and/or sour cream. Makes about 8 latkes
© Victoria Hart Glavin