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Our takes on beloved Jewish dishes, from the best matzo ball soup and braised brisket to homemade challah and rugelach, including some recipes suitable for Passover.
Warm your belly and your soul.
Brisket that's tender and moist.
Crisp, plump, and potato-y, with wispy, lacy edges, these old-fashioned latkes need no gussying up.
A rich and savory spread that, at its best, can rival any pâté.
A surprisingly light and airy gluten-free dessert, infused with apple and spices.
A sweet potato latke that's just a little sweet, balanced out with squash and carrot and kicked up with fresh ginger.
Those impostors in the deli case wish they were these cookies.
Orange zest in the dough zings in contrast with a jammy filling studded with nuts.
This chicken is brined in lemon juice with garlic and spices.
Who says rugelach have to be sweet?
Shredded zucchini and the bright, herbal flavors of pesto make a refreshingly light, spring-y latke.
All the flavors of the classic Tin Roof sundae, in rugelach form.
A sweet-savory latke that draws inspiration from Greek beet skordalia.