This dessert always comes as a wonderful surprise at the end of our Passover seder (after a little breather)...a creamy center chocked full of granny smith apples housed in a rich pastry crust which tastes remarkably like the real thing, even though it is made with matzah cake meal...a little goes a long way!

Food Editor’s Note: This is a dairy variation of Judy’s wonderful (and pareve) Apple Rustica in our Recipe File. This one is a light and creamy cheesecake in a buttery crust, with apple slices and walnuts throughout. (You can also just sprinkle the nuts on top.) Serve this cake cold or at room temperature. Absolutely delicious, and not your typical Passover dessert!

Club soda is the secret ingredient to make these knaidlach (matzo balls) light and fluffy! This recipe can be doubled easily, but be sure to use a large pot and don't peek during cooking!

Food Editor’s Note: I’m always wary of low-fat versions of anything, because often taste is compromised. Not so with these matzo balls! They are just the right consistency (not too hard, not too soft) and quite flavorful. The dill adds a nice touch that complements the chicken soup, both in taste and color.

This recipe is from Norene’s cookbook MealLeaniYumm! Norene is also the author of one of my all-time favorite cookbooks, The Pleasures of Your Processor, which she has recently updated and retitled The Food Processor Bible (see footer for more information). All her cookbooks are kosher, provide practical details (about freezing, for example), and are generally informative and easy-to-use.

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!

This recipe comes from the famous Luzzatto family of Venice.  Members of the family have lived in Italy since 1541 and probably before.  [F.E.'s note:  According to The Encyclopedia Judaica, the Luzzato family originally settled in the area of Venice in the mid-1400's.]  Luzzattos were well-known to Italians from the Renaissance to the Enlightenment as rabbis, poets, historians, and other prominent personalities.  Francis Luzzatto of Washington, D.C. works for the Peace Corps and is a keeper of family traditions.  This is his family's recipe, which I got from a friend of his.  Since moving to Des Moines, I have had to substitute almond paste for the chestnut – either one is good.

Food Editor's note:  This is a really interesting charoset to serve at a seder for two reasons.  First, it has a very interesting history, which I think adds a lot to the experience, especially with a ritual food item.  Imagine making and serving at your seder charoset that was eaten by the famous Luzzatto family in Italy in the 15th and 16th centuries!  Second, the charoset itself has many more ingredients than is typical and some unusual ones, like the chestnut paste, poppy seeds, and pine nuts.  The flavor is sophisticated and quite delicious.  And the mixture is very thick, like mortar, but studded with yummy morsels of different textures and tastes.  This recipe makes a lot – enough to fill a fairly large bowl.  You might want to halve the amounts if you're having a small crowd.  If made in advance (I made mine the day before serving), keep covered in the refrigerator, but bring to room temperature before serving.  For an adult crowd, you might try presenting a selection of charoset recipes at your seder (e.g., the traditional apple-walnut, Jeff Nathan's Mango-Date Charoset, and this one) and see what your guests have to say!