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Making Passover memorable and delicious – “Everyone needs crowd-pleasing recipes we can turn to over and over again,” says Elizabeth Kurtz, author of the cookbook, Celebrate: Food… Family… Shabbos. “This is important for every holiday, but especially for Passover, when ingredients are usually more limited. At the heart of every Jewish celebration is family or friends gathered around the table enjoying stories, conversation, tradition, and great dishes. I believe with all of my heart that these traditions, these meals, and these remarkable memories have held us together as a Jewish people for thousands of years.”

“I am motivated to inspire people to taste new dishes, to broaden their palate, or mostly to enjoy the moments they spend in the kitchen preparing for Passover,” she added. “My mission is to share fantastic recipes with my readers so they can make a fresh, fabulous, and easy meals that will be loved, wow guests, and be treasured for years to come.”


Albondiga soup

This exotic Spanish soup is a Passover favorite for my family, precisely because it tastes nothing like Passover. Carrots and zucchinis, fresh cilantro, wonderful rich broth, and flavorful meatballs—albondigas—make a filling first course that your family and guests will love.

Yield: serves 10


For the meatballs:

1 pound ground turkey

1/3 cup matzo meal

1/4 cup finely chopped fresh cilantro

1/4 cup chopped fresh parsley

1/2 teaspoon ground cumin

1 1/2 teaspoons kosher salt

1 large egg, lightly beaten

For the soup:

2 tablespoons extra-virgin olive oil

1 yellow onion, finely chopped

2 cloves garlic, minced

6 cups chicken broth

2 cups water

2 tablespoons tomato paste

2 carrots, peeled and sliced

1 large zucchini, halved lengthwise and sliced

1/2 cup chopped fresh cilantro or parsley

1 teaspoon dried oregano

3/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 avocado, pitted and chopped, for garnish

1 lime, cut into wedges, for garnish

1/4 cup minced fresh cilantro or parsley, for garnish


To prepare the meatballs: Combine turkey, matzo meal, cilantro, parsley, cumin, and salt in a medium bowl. Use a wooden spoon to gently stir the mixture until blended. Add egg, mixing just until combined. Form into 1-inch balls.

To prepare the soup: Heat oil in a large stockpot over medium-high heat. Add onion and cook, stirring occasionally, until soft, about 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, water, and tomato paste, stirring to dissolve. Add carrots; bring to a boil over high heat. Reduce to a simmer and add meatballs; cook 15 minutes over medium-low heat. Add zucchini; cook until carrots and zucchini are tender and meatballs are cooked through, an additional 10 to 15 minutes. Add chopped cilantro, oregano, salt, and pepper. Serve warm with avocado, lime wedges, and a sprinkle of minced cilantro.


Roasted chicken with shiitake mushrooms and artichokes

Your house will smell amazing when you make this chicken with wine, chicken, shallots, garlic, lemons, and mushrooms. Artichoke bottoms are available in both the freezer section and in a can. If using frozen artichokes, thaw before using. You can also use marinated artichoke hearts from a jar in place of the artichoke bottoms; just be sure to drain them before using. This must be served warm.

Yield: serves 8


2 (3- to 4-pound) chickens, cut into eighths

5 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Zest and juice of 2 lemons

1 pound artichoke bottoms (or zucchini sliced in 1-inch rounds)

1/4 pound shiitake mushrooms, sliced

10 large cloves garlic

8 shallots, peeled and halved

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

1 cup dry white wine

1 cup pitted green olives


Preheat oven to 500°F. Place chicken in a shallow roasting pan. Drizzle with 2 tablespoons of oil, and season with salt and pepper. Zest each lemon into long strips; squeeze juice into a separate small bowl. Set juice aside. Combine lemon zest, artichokes, mushrooms, garlic, shallots, and thyme in a medium bowl. Add remaining 3 tablespoons oil; toss to coat. Arrange mixture in pan around chicken. Roast until chicken is golden brown, about 40 minutes. Remove chicken from oven. Pour reserved lemon juice, wine, and olives over chicken. Return to oven and cook an additional 10 to 15 minutes. Serve warm with vegetables and pan juices.


Chocolate angel pie

Yield: serves 10


For the meringue crust:

4 egg whites, at room temperature

1 cup plus 2 tablespoons sugar

1 teaspoon potato starch

1 teaspoon distilled white vinegar

3/4 teaspoon Passover vanilla extract


For the filling:

2 ounces unsweetened chocolate, chopped

4 egg yolks

1/2 cup sugar

2 tablespoons water

1/8 teaspoon salt

2 cups pareve whipping cream, whipped until soft peaks form, divided

Generous amount of chocolate and pareve white chocolate shavings, for garnish


Preheat oven to 450°F. Grease a 9-inch deep-dish pie pan. To prepare the meringue crust: With an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar and potato starch, constantly beating. Stir in vinegar and vanilla; beat until stiff peaks form and meringue is thick and glossy. Spoon meringue into prepared pie pan; press against sides to form a crust. Place in oven and turn off heat. Leave meringue in oven for 3 hours; remove pan to cool. The meringue can be stored up to 2 days, covered, in a dry place.

To prepare the filling:

Melt chocolate in a medium saucepan over low heat, stirring until smooth. Cool to lukewarm. Using an electric mixer, beat egg yolks, sugar, water, and salt until frothy. Stir into pan of melted chocolate. Cook mixture over low heat, whisking constantly until thick, about 4 minutes. Cool completely. Fold chocolate mixture into half of the prepared whipped cream. Pour into cooled shell; chill in refrigerator until mousse is set. Top with remaining half of whipped cream; garnish with chocolate and white chocolate shavings. Store in refrigerator until ready to serve.




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