This Passover, Put a Turkish Spin on Your Seder Table

With the right dishes and decorations—and a few special recipes—you can breathe new life into your family’s traditions

How To Make Seder Desserts Your Guests Won’t Believe Are Kosher for Passover

There’s no excuse for serving canned macaroons and packaged cake mixes. These recipes are so good, you’ll serve them all year.

How To Eat Right on Passover: Staying Healthy With a Limited Menu

Does your typical holiday involve a huge Seder meal followed by a week of matzo and macaroons? You can do better. Here’s how.

A Taste of Spain at the Seder: How to Make Chicken Marbella

Chicken Marbella, once a staple of trendy dinner parties, is now a mainstay recipe for Passover’s festive meals

The Bitter-Herb Bloody Mary

Video: The Gefilteria’s co-founder shows you how to spice up your horseradish—and make a Passover cocktail

How To Make the Ultimate Matzo-Ball Soup

Video: Make perfect chicken soup and matzo balls from scratch—just in time for Passover

Beyond Gefilte Fish

Sick of gray balls of mystery fish floating in jelly? Think outside the jar, and try a Sephardic recipe instead.

This Matzo Isn’t a Mitzvah

Gluten-free matzo seems to offer deliverance for people with celiac disease and similar ailments. But this unleavened bread isn’t kosher for Seders.

Don’t Diss Passover Fruit Slices

Does anyone really like jelly rings? Maybe not, but at Economy Candy on the Lower East Side, there are many other Passover sweets to choose from.

Turkish Memories, Jewish Food

The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes

Trans Siberian

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat

Against the Grain

In Israel, milk and eggs are kosher for Passover only when produced by livestock that is chametz-free. A dairy farmer explains how the holiday alters his routine.

Off the Table

After a kosher-certifying agency deemed quinoa, the South American grain-like seed, Passover-compliant, it’s become a darling of the Passover table. But now rabbis are having doubts.

Push-Pull

I became a Jew at the age of 39, and I love my new faith. But learning to embrace Jewish food—especially at Passover—was another story.

Refill

Specialty cocktails inspired by the Seder plate offer the flavors of Passover with a twist

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