Recipe Search

Grandma Gussie’s Potato Knishes

These knishes aren't those hard cushions of dough with potato on the inside; they're soft patties of potato dough with fried onions encased in the center, like grandma used to make.
4 1/2 cups dry mashed potato (no liquid or fat added)
3 eggs, lightly beaten with a fork
1/2 cup or more flour or matzah meal
1/4 teaspoon freshly ground black pepper
3 teaspoons salt, divided use
1/4 cup olive oil or chicken fat
3 large onions, finely diced
Additional olive or vegetable oil for frying knishes

Passover Linzer Torte

Says the cook, "This is my signature Passover dessert, given to me by a friend's mother more than 30 years ago. Many students have since told me that their families love this so much they make it year-round."
1/2 cup cake meal
1/2 cup potato starch
1 cup unsalted pareve kosher for Passover margarine
1/2 cup sugar
1 cup unpeeled, finely ground hazelnuts, almonds, or a combination
1/2 teaspoon cinnamon
2 large eggs, separated
1/2 cup kosher for Passover raspberry, strawberry or cherry jam, preferably seedless (or any preserve without corn products that is pure fruit and sugar)

Passover Granola

This recipe will make your Passover week! It is delicious with milk for breakfast, and a healthy snack for school or work.

3 cups matzah farfel
2/3 cup slivered almonds
1/2 cup sweetened or unsweetened coconut
2/3 cup pecans, broken into large pieces
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 tablespoons unsalted butter or pareve kosher for Passover margarine
1/3 cup wildflower or clover honey
1 1/2 cups chopped dried mixed fruit of your choice including raisins or 7-ounce bag of dried fruit pieces

Kneidlach (Matzah Balls)

These are lighter than air and might not form a perfectly shaped ball, but that's OK. Just read the tidbits at the bottom of the recipe for an education in Matzah Ball 101.
4 eggs separated
1/2 cup cold water
1/4 cup chicken fat or vegetable oil
1 teaspoon salt
Freshly ground black pepper to taste
1/4 teaspoon garlic powder
1 tablespoon finely minced parsley
Large pinch of ginger
1 1/4 cup matzah meal
2 quarts water with 1 chicken bouillon cube added

Basic Chicken Soup

Chicken soup has been an icon of the Jewish table since early medieval times, and studies have suggested that it has an anti-inflammatory effect on our bodies that helps lessen the symptoms of the common cold.

One 4- to 5-pound fowl or yearling (soup chicken)—a roaster will do
5 quarts water or water to cover
1 parsnip, peeled and cut into thirds
1 large onion, peeled but left whole
1 turnip, peeled and cut into quarters
2 stalks celery with leaves, cut into thirds
3 or more carrots, peeled and sliced into 1-inch lengths
Fresh dill, 3 or more sprigs to taste
Fresh parsley, 2 sprigs or more if parsnip isn’t being used
Salt and pepper to taste
Kreplach or matzah balls (optional; recipe links below)