Roasted Shallot Mayo

Almond Hummus

Basic Meat Sauce

Sweet and Sour Sauce 

Basic Crêpes (Passover)

Hazelnut Butter

Spaghetti Squash Coleslaw

Golden Beet and Blood Orange Citrus Salad 

Roasted Vegetable Bistro Salad 

Basic Roasted Sweet Potatoes

Sweet Potato Pie

Sweet Potato Puree

Sweet Potato Hummus

Meat-Stuffed Sweet Potatoes

Sweet Potato Toasts

Mushroom Veloute with Fresh Spring Vegetables and Sous Vide Egg

Crispy Beef Fry

Balsamic Caramelized Shallots

Zucchini Cauliflower Kugel

Meaty Eggplant Moussaka

Pesach Pho

Coconut Lime Halibut

Balsamic Citrus Branzino

Sweet and Sour Salmon

Chicken "Soup" Bake

Sedar Roast

Sweet and Sour Chicken

Sweet and Sour Corned Beef

Spiced London Broil

Maple Lemon Chicken Bites

Lamb Short Ribs with Apricots

Apricot Salsa

Lamb Shank Tagine

Garlic-Herb Lamb Shoulder

Cinnamon Coffee Streusel Crumb Cake

Tiramisu Crepe Stack

Pineapple Carpaccio

Hazelnut Souffle

Naomi Nachman shares her mission to simplify Pesach cooking, offering diverse recipes like Pesach Pho and Tiramisu Crêpe Stack alongside game plans and make-ahead tips. The issue aims to enhance the Pesach experience with techniques from chefs like Avner Guzman and Gabe Garcia, as well as new salad concepts and grain-free cake recipes provided by Rorie Weisberg. This issue presents over 50 innovative recipes to inspire kitchens for years to come.

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