Fruit

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.…

Welcome spring with this refreshing spritz. Because as the temperature rises, our cocktails get lighter.

This fresh salad was inspired by the elements of a Passover Seder plate.

When kale started to take over the food world, I noticed it was juiced, made into chips, put into smoothies, and even sneaked into chocolate bars. So why not put it in a pasta dish? The nuts in this recipe give the dish another layer of flavor and a nice crunchy texture. The bitter, citrus, crunch, and chili all combine for a unique pasta.

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

This is the drink that I am most proud of because it was the first drink I made that broke the general rule of using spirit, sugar, and citrus. I knew I wanted St-Germain to be the first foam I ever made and the great bartender Vincenzo Marianella instructed me on how to create it. And what is great about using an aged balsamic vinegar is that it carries both the citrus and sweet components needed for the cocktail.

If you pour the bubbly too quickly, the drink will foam up and over the edge of the glass.

The double-shake method is key to this cocktail’s texture. The first round is to break up the egg white; the second is to chill and froth the drink.

This isn’t a super-saucy curry; the aromatics will brown and fry in the pan, yielding lots of yummy crisp bits. Serve with steamed rice.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

Beans can roll with virtually any flavor profile, including bright fresh citrus, lime juice, and chiles in this wintery salad.

Why drink O.J. with your yogurt when you can mix it in?

If you can’t find yuzu kosho, combine 1 1/2 tsp. lemon juice, 1/2 tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.

Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too.

Prosecco and jelly: two of my favourite things. And when combined with raspberries, they make a wickedly celebratory concoction. The reason for putting this in the freezer for the first half an hour is to help set the prosecco bubbles in the jelly. It also works very well with cava.

This is such a sweet little dessert. As you know, I’m not one for sweet treats but this is a little pop of yumminess—perfect for dinner parties, and it won’t leave your guests rolling around on the floor with indigestion.