Vegan

Improv: Skip the maple syrup and chopped ginger and add a couple of teaspoons of fresh lime juice.

Fresh, peppery arugula pairs nicely with the Steamed Clams with Pasta.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

This recipe makes plenty of extra walnuts; they are delicious tossed in salads, crumbled over ice cream, or served with drinks.

Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

Although major brands of crystallized ginger list only sugar and ginger in the ingredients, crystallized ginger cannot be purchased with kosher-for-Passover certification. If you choose to omit this ingredient, increase the fresh ginger by one teaspoon and add 2 extra teaspoons of honey. This recipe is best served within a few hours of preparation.

Wonderfully crunchy, toasted panko transforms an ordinary vegetable into a truly special side dish.

This recipe produces a slightly dry, chunky charoset. If you prefer a more moist version, add extra wine, a tablespoon at a time, until you achieve the desired consistency.

Tossed in a fabulous country-style dressing, these bitter greens are a wonderful counterpoint to a hearty main course.

Coarsely chopped coriander seeds add a lovely floral note to this nutty Middle Eastern grain.

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

A good-quality extra-virgin olive oil makes all the difference here. Elena uses Barbera Frantoia XV, from Sicily, which, when tossed with the warm beans, bursts with a gentle grassy flavor.

This fusion of many Sephardic recipes makes an extremely realistic “mortar.” The nuts and spices can be varied to suit individual tastes.

It's impossible to overstate just how well the ingredients come together in this beautiful salad. The textural contrast of juicy ripe oranges and crisp endives is enhanced by a surprisingly complex vinaigrette containing sweet, spicy, and smoky flavors.

This slight variation on traditional Ashkenazi charoset calls for deep-frying the walnuts and coating them with sugar. The nuts stay crispier in the final product and have a pleasant, toasty flavor.