Passover

Rice pilaf can be made traditionally, with basmati rice, or with regular long-grain white rice. For a real treat, garnish the pilaf with shredded coconut, raisins and chopped green onions.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.

Save the beet tops for a quick side dish: just sauté them with garlic and olive oil, sprinkle with lemon, salt and pepper, and serve.

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

A spice cake that's great with coffee.

Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.

The abundant use of leafy greens is one of the hallmarks of the food of the African continent in general. Here, the familiar collard green, which has become emblematic of African-American cooking, is given an Ethiopian twist in a dish that can be served either warm or at room temperature.

Just wonderful even when it is not Passover—fudgy, dense, delicious. Another "most requested" recipe.

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Passover without macaroons is like Rosh Hashanah without sweet honey cake or Thanksgiving without pumpkin pie. Sephardic macaroons use lemon zest for flavoring rather than almond extract. The secret to good macaroons is beating the egg whites just right and not overbaking the cookies.

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.