BATON ROUGE, La. (WAFB) - This cake is quite interesting in the fact that flour is replaced in this Passover recipe by matzo and potato starch. The ribbony whipped egg yolks along with the light and ...

This scruptious flourless chocolate cake from "Cooking Jewish" author Judy Bart Kancigor is indeed too good to save for Passover. It would be a memorable ending for any dinner party.Makes 6 to 8 ...

When the daffodils began to flower, it was the signal that a procession of delivery men would appear at my grandmother’s door in advance of Passover. My grandparents lived in an apartment in Queens, N ...

This rich flourless chocolate cake was shared with us in 2008; it's from Judy Bart Kangclor's cookbook, "Cooking Jewish." "Too Good to Call Passover Cake" Bete Noire Makes 6 to 8 servings 8 ounces ...

Why are those macaroons and other Manischewitz products on the grocery shelf this year different from all other traditional Manischewitz products? It’s a question that many American Jews may add to ...

Wow your Seder table with this extravagant Passover meringue cake that's easier to make than you might think. It's basically a Pavlova, the grand meringue named for Anna Pavlova, the late 19th-century ...

No doubt, somewhere in the back of my pantry sits a box of stale matzos. I can assure you that those sheets of unleavened flatbreads have been sitting there since a Passover many, many years ago, when ...

Yield: 8 to 10 servings. For cake: 3/4 cup matzo cake meal (see note)> 1/4 cup potato starch (see note)> 1/4 teaspoon kosher salt> 7 large eggs, separated, at room >temperature> 1 cup granulated ...

Breakfast is the most important meal of the day. During Passover, that meal can be a challenge – but not in Danny Corsun or Judy Elbaum’s homes! “Growing up, Passover breakfasts consisted of matzah, ...