These foods are kosher for Passover in keeping with Ashkenazi traditions, and do not include kitniyot or kitniyot derivatives (legumes, rice, etc.). For a list that also includes recipes with kitniyot, please go here.
Why restrict your grape leaf stuffing to rice alone? Rice or other grains are traditionally the base for many a stuffed grape leaf, perhaps because they swell up during cooking to make the leaf dumpling round, fat and firm. But that’s no reason not to expand into more unusual territory. …
Forever on a quest to make extra work for myself, I’ve taken to roasting my own coffee. Why? Well, there are a few reasons. First off, it’s fascinating to take the raw material — green coffee beans — and in less than 10 minutes, turn it into what we’re used …
Here I am, making zhug, even though I’ve never really been a big fan. Not liking something has never kept me from trying to make it myself. Plus, I find something intrinsically interesting about making condiments. Things like mustard and mayonnaise, they’re usually considered ingredients in their own right, something …
Lately, I’ve been buying a big 1-kilogram carton of cherry tomatoes every week. And every week, I go through the entire thing, minus 20 little tomatoes or so. And since week-old tomatoes don’t compare to fresh ones, I’ve been accumulating little cups of wrinkling cherry tomatoes in my fridge. What …
Tucked away in the recesses of the Carmel Market is a guy who caters to the Thai workers, selling all sorts of weird vegetable delights — bumpy gourds, eggplants smaller than olives, yucca roots, foot-long green beans and massive okra, not to mention greens that even he can’t identify. But …
The mix of spices in this ice cream may not be the definitive recipe for masala chai — if there even is such a thing — but it produces a taste that I associate with the Indian tea, and is quite good. The light brown demarara sugar rounds out the …
Rosh Hashanah starts this Friday, and I’m hosting. Festive holiday meal! And I get to cook it all! Yay! (Well, aside from the dishes my guests are bringing.) My excitement could easily lead to way too much food, if I weren’t limited by a combination of time and resources. Needless …
Summertime means figs, and you can’t eat just one. That’s because you can’t buy just one. In fact, you can’t really buy less than a one-kilo bucket at a time. Well, there are worse plights in life. Figs are quite an attractive fruit, and can dress up any dish. I’ve …
If you’re like me, and you don’t see 33-degree Celsius weather as a reason not to indulge in a hot bowl of soup, this recipe is for you. It’s simple, and it doesn’t have too many seasonings. It doesn’t need to — summer’s fresh bounty adds flavor enough. One thing …
I have a slight mango obsession. I’ve been stockpiling them. Every week I go to the market, I feel an urge to buy more — regardless of how many are left in our fridge. I must have had about 20 at some point last week. I’m just so excited that …
