Modern Passover
Chicken Soup with Rosemary Matzo Balls
Chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there’s plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.
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Whole-Grain Matzo
Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that producedshmuramatzo—the traditional, handmade variety. “As a baker and a Jewish mother, I thought,I can do that,” she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.
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Roasted Asparagus with Almonds
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Gail Simmons’s Horseradish Brisket
摩擦准备briske辣根t and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.
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Crunchy Cabbage Salad
Sometimes Jacques Pépin makes this simple salad with just one color of cabbage; sometimes he arranges it in alternating rows of color. The tangy-salty anchovy dressing would also be delicious on other crisp salad greens, such as escarole or chicory.
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Potato Kugel with Fried Shallots
Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle.
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Roasted Halibut with Wine-Braised Fennel
Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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Aleppo-Pepper-and-Mint-Roasted Chicken
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柑橘沙拉和蜜饯生姜
制作这种简单的水果沙拉的关键是用蜜饯生姜:用锋利的刀切出柑橘。厨师杰森·特拉维(Jason Travi)说:“刀子越好,这道菜看起来就越好。”
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Hazelnut-and-Chocolate Meringue Cake
这款非凡的甜点是用酥脆的巧克力蛋黄酱酥皮和鲜奶油制成的,非常容易制作。但是糕点厨师丹尼尔·贾索(Daniel Jasso)将其昵称为“野兽”,因为切片可能很棘手 - 酥皮往往会崩溃。解决方案:冻结蛋糕,用锯齿刀将其切成薄片,然后在上菜前恢复室温。