Jewish

This perfect Super Bowl starter combines so many satisfying layers of flavor and is easily eaten with one hand while holding a beer in the other.

This version of the flaky holiday pastry is made with a cream cheese dough and filled with quince paste, walnuts, and demerara sugar. It’s simple to make—and perfectly buttery.

These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

Sheet-pan chicken just might be the best thing since, ahem, unleavened bread.

Aranygaluska—also called golden dumpling cake, butter puffs, and monkey bread—has been extolled by Jewish immigrants from Hungary for years.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.

I‘ve substituted sage here for the more commonly-used dill, to keep the soup’s flavor more in line with Thanksgiving. If it’s post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don’t keep a kosher kitchen and/or want to make your ancestors turn over in their graves.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.

Bring the taste of Persia to your Seder dinner.

A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Tart pomegranate, acting as both marinade and sauce, brings brightness and balance to this rich brisket. A pistachio-mint gremolata adds a touch of herbal freshness.

Macaroons that taste like creamsicles? What could be bad?!

Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

The real magic here is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.