Lemon-Rosemary Roasted Chicken with Crispy Potatoes
Start roasting the potatoes first, since they'll take longer to cook; but before you know it your house will fill with the smell of chicken and fragrant rosemary and lemons. If you're feeling ambitious, make a gravy out of the chicken drippings, although it'll be delicious just spooned over the potatoes too.
Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots
Pomegranate molasses is used as a base for a braised-and-glazed lamb blade chop recipe. The dish as a whole is inspired by Turkish cuisine, with a spicy floral rub for the lamb, and a bright finishing sprinkle of fresh herbs (basil and mint), pomegranate seeds, and pine nuts.
Arugula, Fennel, and Orange Salad
Spicy arugula, finely sliced fennel, and juicy oranges make a simple and elegant salad. Each bite is peppery, tart, and sweet.
The two rules to making a matzo pizza: do not over-sauce your pizza, and melt a thin layer of cheese before you top it with sauce, to give it some structure. If you follow these two rules, you'll be good to go, and will probably have to resist the urge to add all sorts of toppings onto your matzo.
The Be-All, End-All Chicken Soup
Kosher Revolution's chicken soup is the Be-All, End-All of all chicken soup recipes. Whether it's because of the nine pounds of meat that goes into the slow simmered stock (includingshort ribs), or the plenty of aromatics and herbs, this is a matzo ball soup worthy of its place on your Seder table.
Einat Admony's Chicken Soup with Gondi
Spiced chicken and chickpea balls replace the mounds of matzo in Chef Einat's take on chicken soup. The spices are bold but balanced, and the gondi are far richer than your standard matzo ball, but just as tender. Soft chicken (dark meat only, please) adds heft and meatiness; roughly mashed chickpeas contribute lovely beany flavor and give at the slightest bite.
Carrot Slaw with Cranberries and Walnuts
With dried cranberries, toasted walnuts and a bright-tasting citrus vinaigrette, this carrot slaw is delightfully crunchy and sweet. It's perfect for a light lunch or as a healthy side to heavier entreés.
Beet and Citrus Salad with Pinenut Vinaigrette
This salad combines grapefruit, orange, roasted beets, and bit of arugula for some peppery kick (you can use whatever herb or salad green you'd like instead). A vinaigrette made with sherry vinegar, shallots, walnut oil, and a touch of agave nectar sweetens the whole thing.
Roasted Squash and Raw Carrot Soup
Squash and carrots go very well together. They're both orange (duh), both have a great sweet-and-savory flavor profile, and both take well to conversion into creamy soup form. They're just starchy enough to add some body and silkiness to the purée without being overly heavy. The soup is excellent—a nice salty/sweet contrast, with a great combination of deep roasted aromas and bright freshness.
Charred Eggplant and Tomatoes with Harissa and Mint
Harissa, that flavorful blend of spices popular in North Africa paris well with the mellow eggplants and the acidic tomatoes, with the smokiness of the blend accentuating the char of the vegetables.
Keep this dish simple - a touch of honey highlights the carrots' natural sweetness. Spices like cardamom and cinnamon give the dish more dimension, and the citrus juice (use any kind you have on hand) brightens everything up, just in time for Spring's arrival.
Horseradish is part of the mustard family, harvested for its root which produces a tear-inducing mustard oil called isothiocyanate when crushed, giving it that spiciness we all know. Chunks of horseradish are pureéd in a food processor, then vinegar is added to stabilize the horseradish and to prevent it from browning, giving you the chance to make a horseradish sauce perfectly tailored to your spice preferences.
Chicken Soup with Matzo Balls
In this version, matzo balls are not heavy and doughy, but light, fluffy, and seasoned. The key is making them with seltzer and giving the batter a good rest before shaping and cooking—it makes all the difference.
Matzo Brei with Pear and Dried Sour Cherries
Think of matzo as a blank canvas; it can do pretty much anything you want it to—just put your mind to it. Breakfast is never dull with this sweet and utterly delicious matzo brei with pears and dried sour cherries.
You get a bite of sweet with a touch of sour—I wind up making matzo brei most of the days and I never tire of it.
Braised Napa Cabbage with Mushrooms and Gorgonzola
This is a warm salad of napa cabbage and mushrooms; the blue cheese melts into the vegetables to create a smooth, not-too-funky dressing; it's a rich and satisfying dish, perfect for what might be one of the last cold days of the year.
Roasted Mushrooms with Rosemary and Garlic
Meaty crimini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.
Roasted Brussel Sprouts and Shallots with Balsamic Vinegar
That funky, odoriferous compounds you commonly associate with Brussel sprouts only start when they're slow-cooked. The goal is to cook them fast, and cook them hard so they char and caramelize, their leaves turning crispy, brown, and nutty, and their natural sugars breaking down into sweeter simple sugars.
Stuffed Eggplant with Lamb and Pine Nuts
In this recipe, the silky, humble nightshade is stuffed with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts. But instead of roasting the eggplants separately before topping with the mixture, they're tightly covered in the oven, basting the eggplants with a tangy tamarind and cinnamon sauce to meld the elements into one rich and comforting dish.
Roasted Butternut Squash and Red Onion with Tahini and Za'atar
This recipe has you roast the squash and onion in generous chunks in a super hot oven and then let them cool to room temperature. For serving, the vegetables are drizzled with a rich tahini-lemon-garlic sauce the texture of good honey, sprinkled generously with za'atar, and garnished with toasted pine nuts.
Butterflied Roasted Chicken with Quick Jus
Splitting the bird down the spine and roasting it flat in an oven ensures moist, perfectly-cooked meat throughout the chicken, from breasts to thighs. Your dry white meat problems, solved.