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Articles from Holidays
Linguine with Fresh Tomatoes and Herbs
Linguine with Fresh Tomatoes and Herbs
By Jamie Stolper @ 10:27 AM :: 15925 Views :: 1702 Comments :: :: All, Entrees / Main Courses, Holidays

My husband loves this simple pasta dish that is healthy, colorful, and full of fresh tastes.  It should be made in summer, when tomatoes are locally grown and full of flavor.  The sauce requires no cooking – the tomatoes and herbs marinate in the oil for a while and then are warmed by the hot pasta.

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Mango-Date Haroset
Mango-Date Haroset
By Jeffrey Nathan @ 4:32 PM :: 8574 Views :: 723 Comments :: :: All, Salads, Holidays, Passover, Vegetarian

On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

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Vegetarian Lasagna
Vegetarian Lasagna
By Norene Gilletz @ 4:31 PM :: 5843 Views :: 299 Comments :: :: All, Entrees / Main Courses, Holidays, Dairy, Vegetarian

Food Editor's Note:

Food Editor’s Note: I love this lasagna! Its title in Norene’s cookbook is Luscious Lasagna, and the name couldn’t be more apt. The other great thing about this dish is how healthy it is for a lasagna, chock full of all kinds of vegetables. You can make the sauce on one occasion and refrigerate or freeze it until you are ready to assemble the lasagna. This is a great dish for a family dinner or informal get-together with friends. Prepare it in advance, but cook it just before serving - it will be puffed and golden and smell heavenly.

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Ilene Gilbert's Lemon Meringue Dessert
Ilene Gilbert's Lemon Meringue Dessert
By Norene Gilletz @ 4:25 PM :: 13147 Views :: 277 Comments :: :: All, Desserts, Holidays, Passover

My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  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!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

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Norene's Lemon Meringue Clouds
Norene's Lemon Meringue Clouds
By Norene Gilletz @ 4:24 PM :: 38096 Views :: 1547 Comments :: :: All, Desserts, Holidays, Passover
Here's one of my favorite Passover cookies which comes from my low-fat cookbook "Healthy Helpings."  These guilt-free treats taste a lot like lemon meringue pie!  They're easy to make and fat-free.  Each cookie contains just 14 calories and 3 grams of carbohydrate!  It's the perfect ending for any meal, Passover or year 'round.  Enjoy!
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Tart Lemon Curd
Tart Lemon Curd
By Judy Rosenberg @ 4:22 PM :: 5717 Views :: 425 Comments :: :: All, Desserts, Holidays, Passover

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

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Kreplach
Kreplach
By Rosalind Joffe @ 4:18 PM :: 5071 Views :: 274 Comments :: :: All, Entrees / Main Courses, Meat, Holidays

As I was growing up, one of my grandmother's specialties was a meat-filled kreplach which she made in great batches every year before the high holidays. We would eat some on Rosh Hashanah and Yom Kippur, and then freeze the rest in small plastic bags and bring them out on special occasions throughout the year. These were like gold in our family -- they were counted out carefully, watched over constantly once put on one's plate (lest a table neighbor get mischievous), and bartered for in creative ways. In later years, after I was married, my grandmother would come to my house to make the kreplach. (One brazen, but still-loved, sibling was caught more than once raiding my freezer for the valuable packages.) I have precious videotape of Grandma rolling out the handmade dough, placing the meat filling onto the cut up pieces, and pinching the edges together before dropping into the boiling water. I have no written recipe from her, however, as she never used one -- everything was done by look or feel or taste. She measured water into the dough in the cracked eggshells and she sniffed the meat filling to see if there was the right amount of onion.

 

After I was married, I discovered that kreplach were also a specialty of my husband's grandmother. Nana's kreplach looked and tasted different, but were equally treasured in her family and I came to love them also. Nana's kreplach were smaller and had rounded edges, while Grandma's were larger triangles with pointed edges. Nana's dough was thicker, but the filling was made with cooked flanken or brisket; Grandma's dough was thinner and filled with hamburger meat. Nana's were served in chicken soup or pan-fried in oil or margarine, while Grandma's were either served in soup or broiled gently with a shmear of chicken fat.

 

After both our grandmothers passed away, my husband David and I finally decided it was time to make our own kreplach. In honor and memory of our two grandmothers, we make a version that is a combination of both of their recipes, and includes a short cut or two. Making kreplach the old-fashioned way all in one session is a time-consuming activity, taking hours to produce these treasured morsels that are consumed in a flash. We always marvel at how our elderly grandmothers managed to make these themselves, in small kitchens without the modern conveniences that we have today. DO NOT BE INTIMIDATED BY THE LENGTH OF THIS RECIPE. There are many steps, but they are not difficult, and they don't have to be done all at one time. You can also halve the recipe and, although you'll get only about 50 kreplach, it will take much less time and labor.

 

We serve kreplach only to our most special guests, and hope that they taste the love and history that goes into each one.

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Killer Horseradish
Killer Horseradish
By @ 4:16 PM :: 50440 Views :: 4 Comments :: :: All, Salads, Holidays, Passover, Pareve

This is not much of a recipe and the process is very simple, but here it is.

 

Food Editor's Notes:

I made maror (bitter herbs – usually horseradish) for the first time using this recipe. Don’t be scared away by Larry’s description of the horseradish fumes. They weren’t quite as strong as he says. I grated the horseradish in my food processor under the range hood in my kitchen. When I opened the processor and removed the grated root, I did have to hold my face away, but it wasn’t nearly as bad as I thought it would be. This is an easy and quick recipe and you will feel good about making from scratch this essential seder food. If you are used to the red color and slightly milder flavor of store-bought horseradish, use canned beets (one small or large can, drained) instead of or in addition to the sugar.

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Julie's Potato Salad
Julie's Potato Salad
By Julie Weisman @ 4:11 PM :: 4296 Views :: 234 Comments :: :: All, Salads, Holidays, Pareve, Vegetarian

Food Editor’s Notes:  I like almost all potato salads, but this is a spectacular version that can be served at a casual meal or an elegant buffet or dinner party.  There is no mayonnaise in the dressing, just a tasty dressing of olive oil, vinegar, and other simple ingredients.  The most unusual part of this dish is the addition of asparagus pieces.  They add flavor and color, and elevate the dish to a level of sophistication not usually associated with potato salad.  This is easier to make than you imagine, can be made a day ahead of serving, and will be a great accompaniment to almost any entrée or salad.

 
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Italian Beef Stew with Rosemary
Italian Beef Stew with Rosemary
By Jamie Stolper @ 4:10 PM :: 4205 Views :: 178 Comments :: :: All, Soups, Entrees / Main Courses, Meat, Holidays

This is a very flavorful beef stew that is a favorite with my family. My oldest son, now living on his own, always requested this dish when he came home from college. The stew is fairly spicy - thanks to the onion, garlic, and black pepper - but tastes wonderful accompanied with noodles, rice, or even boiled or mashed potatoes. I make a double batch of this recipe and freeze half for a future dinner.

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