Sole Provencal
Julie Weisman
This is delicious - light and flavorful! I am guessing it would be good with any thin white fish, like flounder, maybe tilapia or cod. I served it with oven-roasted potatoes and asparagus. See the Food Editor's notes!
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Classic Chicken Soup
Jamie Stolper
Here is the chicken soup that my husband calls "the elixir of life." I make this every Thursday evening (for Shabbat dinner the next night), before every Jewish holiday, when a family member is sick, and whenever I have a good excuse. A simple, quick version of the Jewish penicillin!
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Mrs. Smith's Brisket
Julie Weisman
This is my mother's friend, Leona Smith's, brisket recipe. It is a favorite of everyone in our family. The recipe has been passed on orally so some of the amounts are not exact – but I am pretty sure you cannot ruin it.
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Spinach Vegetable Kugel
Norene Gilletz
The vegetables for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. Double the recipe for a large crowd. It's a winner! Use frozen spinach instead of fresh if you prefer. Food Editor's notes: Moist, flavorful, pretty, and healthy to boot - you can't beat this for a side dish, even year-round!
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Matzah Caramel Crunch
Judy Shankman
This recipe is from my late Aunt Hazel, of blessed memory. Everyone who indulges in this sweet treat loves it and requests the recipe. It wouldn't be Passover in my family without it. Food Editor's notes: Trust me - this is THE one recipe you must make for the seder - infinitely better than store-bought chocolate-covered matzah!
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