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Passover Cooking

Delicious dishes for your Seder table.
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from NYT Cooking

Brisket in Sweet-and-Sour Sauce

In the early part of the 20th century, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. (Photo: Michael Kraus for The New York Times)

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Brisket in Sweet-and-Sour Sauce Recipe

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from NYT Cooking

Coconut-Nut Macaroons

The reward of these classic one-bowl, gluten-free cookies far outweighs the effort of the making them They are so easy – just dump and stir – and you don't need any special equipment. (Craig Lee for The New York Times)

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Coconut-Nut Macaroons Recipe

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from NYT Cooking

Coconut-Nut Macaroons

The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy – just dump and stir – and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover. (Photo: Craig Lee for The New York Times)

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Coconut-Nut Macaroons Recipe

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from NYT Cooking

Hazelnut Citrus Torte

A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can’t find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). (Photo: Andrew Scrivani for The New York Times)

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Hazelnut Citrus Torte Recipe

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Countdown to a Passover Seder

Passover seder advice from Joan Nathan. (Photo: Shannon Jensen for The New York Times)

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If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth. (Photo: Gabriela Herman for The New York Times)

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Gefilte Fish Recipe

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from NYT Cooking

Almond-Walnut Thumbprint Macaroons

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. (Photo: Lexey Swall for The New York Times)

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Almond-Walnut Thumbprint Macaroons Recipe

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from NYT Cooking

Beef With Horseradish-Beet Aioli

For this modern take on traditional boiled beef, beef tenderloin is very gently simmered (never boiled) with root vegetables in stock, then sliced up rosy rare and dolloped with a homemade horseradish aioli and some flaky sea salt It’s piquant, juicy and on the lighter side of a beefy main course The magenta-colored beet horseradish keeps in the fridge for weeks, and it's also great on roast beef sandwiches. (Photo: Andrew Scrivani for The New York Times)

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Beef With Horseradish-Beet Aioli Recipe

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from NYT Cooking

Beef Roast With Melted Tomatoes and Onions

“I would rather be the kosher Rachael Ray than the kosher Martha Stewart,” Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein’s popular “Kosher by Design” cookbooks. “My books speak to harried everyday cooks like me.” This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal – and the leftovers make incredible sandwiches the next day. (Photo: Evan Sung for The New York Times)

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Beef Roast With Melted Tomatoes and Onions Recipe

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from NYT Cooking

Drunken Pharaoh

To add some funk to Manischewitz, the notoriously sweet kosher wine that’s used as often for a punchline as, say, a punch ingredient, Jill Schulster, the co-owner of JoeDoe, mixed it with Old Pogue bourbon along with a splash of lemon juice and some mellowing fizz from club soda. (Photo: Andrea Mohin/The New York Times)

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Drunken Pharaoh Recipe

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