Passover

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

(Pollo Arrosto All'Arancia, Limone, e Zenzero) Ginger arrived in Italy with Arabic traders or North African Jewish immigrants, so it's likely that this is a Sicilian or Livornese recipe. Most Italians would use ground ginger, but since fresh ginger is so plentiful at our markets, why not use it?

Hadji bada, Iraqi almond cookies, have a floral backbone courtesy of a hint of rose water.

This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls.

Only 6 ingredients, and you'll always know when it's done.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

A fragrant, sweet-and-sour, perfectly acidic roast chicken. 

Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots.

This deceptively simple chocolate tart has a press-in nut crust that just so happens to be gluten-free.