• 1 cup honey
• 1 shallot, minced
• 3 celery stalks, minced
• 2 honeycrisp apples, peeled and diced
• 1 asian pear, diced
• 2 teaspoons fresh oregano, chopped (about 2 sprigs)
• ½ cup red wine vinegar
• 1 cup fresh squeezed orange juice, separated (about 3 medium oranges)
• 1 tablespoon + 1 teaspoon
• fresh horseradish, grated

• 4 carrots, peeled and grated
• ½ apple, peeled and grated
• ½ cup walnuts, chopped 
• 1 cup fresh cilantro, chopped
• 2 tablespoons fresh horseradish, grated
• 2 tablespoons raisins
• 1 tablespoon white vinegar
• 3/4 teaspoon kosher salt

• 1 cup walnuts
• 1 cup pecans
• 1 cup roasted and shelled pistachios
• 1 cup dates, pitted
• 1 pear, peeled and cored
• 1 apple, peeled and cored
• 1 ½ - 2 bananas (to taste), peeled
• 1 cup sweet kosher wine

• 4 cups all purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon granulated sugar
• 1 ¼ cups lukewarm water

• 3 ½ lbs. whitefish filets, coarsely ground (head, bones, and tail reserved)
• 1 lb. yellow pike filets, coarsely ground (head, bones, and tail reserved)
• ½ lb. carp filets, coarsely ground (head, bones, and tail reserved)
• 6 medium yellow onions, peeled
• 8 medium-large carrots, peeled and trimmed
• 5 eggs
• 1 ½ tablespoons salt
• 2 teaspoons freshly ground black pepper
• 1 tablespoon sugar
• 1 ½ cups club soda
• 1 cup matzo meal
• 1 package of cheesecloth (9 sq. ft.)
• 3 packets of gelatin, optional (kosher options do exist)

For serving:

• Fresh or prepared beet horseradish

Special Equipment:

• fish poaching pot

For the soup:

• One 4 ½ pound stewing hen or roasting chicken, quartered and rinsed
• 2 or 3 chicken necks or chicken feet, claws removed (optional)
• 2 pounds large yellow onions (about 4), roughly chopped
• 1 pound celery stalks with leaves (about 8), roughly chopped
• 8 ounces parsley roots with tops, cleaned and roughly chopped, or about 10 flat-leaf parsley sprigs
• 1 ½ pounds carrots (about 8 medium), peeled and halved,
• 8 ounces turnips (about 2 medium), peeled and cut into chunks
• 8 ounces parsnips (about 2 medium), peeled and cut into chunks
• 1 tablespoon whole black peppercorns
• 1 small star anise point
• 2 tablespoons kosher salt
• 5 quarts cold water
• 6 sprigs fresh dill

For the matzah balls:

• 5 large eggs
• 1 teaspoon kosher salt
• 1/4 cup melted chicken schmaltz, at room temperature
• 1/4 cup hot broth (from above)
• 1 cup plus 2 tablespoons matzah meal

For the vegetable garnish:

• 8 ounces carrots (about 2 large), peeled and sliced 1/8 inch (3 mm) thick.
• 8 ounces turnips (about 2 medium), peeled and cut into ⅓-inch dice
• 4 ounces celery (2 medium stalks), cut into ¼-inch slices
• 1 ½ teaspoons chopped fresh dill

For the West African wet seasoning:

• 1 teaspoon turmeric powder
• ¼ bunch flat leaf parsley, roughly chopped
• 1 stalk celery, roughly chopped
• 1 scallion
• 3 cloves fresh garlic, peeled and smashed
• 1 shallot, peeled and roughly chopped 
• ½ small red onion, sliced
• ½” piece ginger, peeled and roughly chopped
• ½ small Scotch bonnet pepper
• 1 small cube kosher beef bouillon, crushed 
• ½ tablespoon neutral oil 

For the Yassa sauce:

• 3 tablespoons neutral oil 
• 1 cup sliced yellow onions
• 2 tablespoons minced garlic 
• 1 ½ teaspoons kosher salt
• 1 tablespoon coconut sugar
• ⅓ cup fresh lemon juice
• 1 tablespoon prepared white horseradish 
• 2 tablespoons West African wet seasoning 
• ½ cup chicken stock
• 1 small beef bouillon cube
• 2 cups cooked kneidlach (we like the matzo balls from this recipe)

For the meat filling:

• ½ pound ground lamb
• ¼ cup cold water
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• 1½ teaspoons kosher salt
• ½ cup finely chopped flat leaf parsley leaves

For outer meatball shell:

• ⅔ cup long-grain white rice, finely ground in a coffee or spice grinder (you can use rice flour if you don't own a grinder)
• ½ pound ground lamb
• ½ pound ground beef
• 1½ teaspoons kosher salt

For broth:

• 8 to 10 cups beef or lamb stock
• 2½ cups celery, coarsely chopped  
• 1¼ cups finely chopped scallions or white onions
• 2 tablespoons garlic, finely chopped
• ½ cup flat leaf parsley, finely chopped
• 1 cup carrots, coarsely chopped  
• 1 cup white potatoes, peeled and cubed
• About 1 teaspoon kosher salt (amount depends on how much salt is already in your stock!) 
• Freshly ground black pepper
• 1½ tablespoons dried mint
• ¾ cup freshly squeezed lemon or lime juice
• 1 large yellow squash or zucchini, stem and end discarded

For the chicken soup seasoning blend:

• 1 cup nutritional yeast
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried parsley
• 2 tablespoon dried thyme
• 2 tablespoon celery seed
• 2 tablespoons kosher salt
• 1 tablespoon paprika 
• 3 teaspoons pepper

For the chicken soup:

• 2 whole chicken legs
• 12 chicken necks
• ½ pound giblets
• 1 turkey neck
• 5 carrots, peeled and sliced into thick coins
• 4 onions, peeled and halved
• 3 large zucchini, sliced into 3” pieces
• 3 Yukon Gold potatoes, sliced into ½” chunks
• 4 stalks celery, chopped
• 3 tablespoons soup seasoning (see recipe below)
• 1 ½ tablespoons hawaij
• 3 tablespoons kosher salt

For the matzo balls:

• ¾ cup olive oil 
• ¾ cup water 
• 12 eggs
• 3 ½ cups matzo meal 
• 1 tablespoon salt

• 1 ½ pounds beets
• 1 ⅓ cups granulated sugar 
• ⅓ cup light honey 
• ¼ cup cold water 
• 1 lemon, cut into segments without the pith or peel
• ½  teaspoon ground ginger
• ½ cup blanched slivered almonds or chopped walnuts

• 1 teaspoon ground ginger 
• 1 teaspoon ground turmeric
• 1 tablespoon paprika
• 1 teaspoon coarse black pepper 
• 1 teaspoon cinnamon 
• 1 teaspoon chili powder 
• 1 teaspoon cayenne pepper 
• 1 tablespoon kosher salt 
• 5 lbs. brisket, 2nd cut 
• 4 garlic cloves, peeled and minced 
• 4 tablespoon extra virgin olive oil, divided
• 3 onions, peeled and diced 
• 3 bell peppers, a mix of green, red and yellow, seeded and diced
• 1 10 oz. can diced tomatoes 
• 1 tablespoon brown sugar
• 2 cups chicken, beef or vegetable stock 
• 1 teaspoon prepared horseradish 
• 2 bay leaves
• 1 sprig fresh thyme 
• 2 large red onions, sliced into rings 
• 2 cups Japanese sweet potatoes 

• 2 ½ pounds beef cheeks, cut in 3-4"x1" strips that are about ½" thick
• 3 tablespoons vegetable oil
• 1 ½ teaspoons kosher salt
• ½ teaspoon ground green peppercorns
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon ground mace
• ½ teaspoon ground cinnamon
• ½ teaspoon granulated garlic
• 1 large yellow onion, chopped into a medium dice

• 3 teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sweet paprika
• 1 whole chicken, cut into 8 pieces
• 1 cup matzo cake meal
• 3 eggs, beaten 
• ¼ cup cashew milk or any non-dairy milk
• ½ teaspoon apple cider vinegar
• ¾ teaspoon hot sauce (or to taste)
• 1½ cups matzo meal 
• 2 teaspoons finely chopped fresh parsley 
• Vegetable oil for frying

• 1 jar of pomegranate jam

For the lamb

• 3 teaspoons ground cumin
• 4 teaspoons salt
• 2 teaspoons garlic powder
• 4 tablespoons olive oil
• 4-6 pounds bone in lamb shoulder
• 2 large yellow onions, chopped into a medium dice
• 8 cloves garlic, minced
• 2 teaspoons sugar
• 1 teaspoon fresh or dry thyme leaves
• 48-60 ounces young sweet peas (frozen or canned), defrosted if frozen
• 28 ounces frozen artichoke bottoms, defrosted and cut into quarters crosswise
• 2 tablespoons honey
• Juice and zest of one lemon

For serving

• For the spice mix:
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon salt
• ½ teaspoon lemon zest
• 1 teaspoon Ceylon cinnamon or regular cinnamon

For the chopped olives

• 40 salt cured black olives, pitted, roughly chopped
• 2 tablespoons olive oil
• ⅛ teaspoon dried thyme
• ⅛ teaspoon dried oregano
• ⅛ teaspoon dried rosemary

For the confit red onions in vinegar

• 4 tablespoons olive oil
• 3 tablespoons light brown/turbinado sugar
• 2 medium red onions, chopped into a medium dice
• ½ teaspoon ground black pepper
• 1 large star anise
• 3 tablespoons sherry vinegar

• 2 tablespoons finely ground coffee
• 1 tablespoon ground cardamom
• 1 tablespoon ground black cardamom (instead of both cardamoms you can substitute 1 ½ tablespoons total dried mint)
• 2 ½ tablespoons kosher salt
• 1 brisket (first cut, about 4 pounds)
• ¼ cup canola oil
• 2 large onions, cut into ½-inch slices
• 4 carrots, peeled and cut into ½-inch slices
• 10 garlic cloves, cut into ¼-inch slices
• ⅓ cup tomato paste
• 1 ½ cups dried apricots
• 2 cups brewed coffee
• 8 large eggs in their shells
• Grated fresh horseradish, for serving

• 2 russet or 3 Yukon Gold potatoes (about 1½ pounds), scrubbed, halved if large
• Kosher salt
• 1½ cups shredded Parmesan cheese
• 8 ounces cream cheese, at room temperature
• 2 large eggs, lightly beaten
• 1 pound baby spinach, finely chopped
• 2 tablespoons extra-virgin olive oil
• 4 to 5 sheets matzah (7-inch squares)

• 4 tablespoons (½ stick) unsalted butter
• 1 medium yellow onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 4 salted matzo boards (unsalted will work, too, just be sure to compensate by adding salt when making it)
• 6 large eggs
• Sour cream and applesauce, for serving

For the Kebab:

• 2 tablespoons canola oil 
• 1 ¼ lbs ground beef
• 1 teaspoon baharat
• 2 ¼ teaspoons salt, divided
• ¼ teaspoon pepper
• 12 matzo boards  
• 4 ½ cups water, divided
• 4 eggs, lightly whisked

For the Sauce:

• 1 ½ cups shelled peanuts, finely chopped
• 1 small bunch celery, thinly sliced on a slight bias (¼ inch)
• Juice of 1 lemon
• ¼ cup olive oil
• ½ cup water
• 3 cloves garlic, minced
• ¾ teaspoons salt
• ¼ teaspoon pepper

• ¼ cup schmaltz
• 1 large red onion, thinly sliced
• 1 long red cayenne pepper, sliced into thin rings 
• 1 clove minced garlic
• 1 teaspoon fresh ginger, minced
• 1 tablespoon chicken consomme powder
• 4 lbs. collards, stemmed, trimmed and cut into long, thin strips
• 3 cups vegetable stock 
• 2 tablespoons lime juice
• 2 tablespoons horseradish 
• 2 teaspoons coconut sugar
• 1 teaspoon smoked paprika 

• ¼ cup olive oil
• ⅛ teaspoon red chili flakes
• 1 garlic clove, peeled
• 9 cups water
• 1 ½ teaspoon salt
• 3 cups arborio rice
• ⅛ teaspoon ground black pepper
• 2 eggs, beaten

• 1¾ pounds (10 medium) carrots, peeled and cut into 1-inch pieces on a bias
• 6 medium-sized dates, pitted and roughly chopped (¼ cup chopped)
• One 1-inch piece ginger, peeled and minced
• 2 tablespoons coconut oil, melted
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom
• 2 tablespoons chopped fresh mint
• 1 tablespoon honey
• 1 tablespoon pomegranate molasses (preferably Al wadi)
• 1 tablespoon freshly squeezed orange juice
• Kosher salt and freshly ground black pepper, to taste

• 2 lemons, juiced
• 6 artichokes
• 4 tablespoons olive oil
• 3 teaspoons salt
• 1 ½ teaspoon black pepper

• 4 navel oranges or any other orange, cut into segments (peel and pith removed) 
• 3 garlic cloves, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon whole cumin seeds
• 1 teaspoon sweet paprika
• 1 pinch ground coriander
• 1 pinch ground Ceylon cinnamon or any other cinnamon
• 1 cup salt cured black olives, pitted and roughly chopped 
• 3 tablespoons olive oil
• Juice of ½ lemon
• ¼ teaspoon kosher salt
• Fresh cilantro sprigs for garnish

• 1 head romaine lettuce, cut in 1" pieces
• ¼ red onion, finely sliced
• 2-3 fennel bulbs, finely sliced lengthwise
• Chopped fennel fronds (optional)
• 2 garlic cloves, finely chopped
• 2 ½ tablespoons olive oil
• ½ tablespoon honey
• ½ lemon, juiced
• ¾ teaspoon kosher salt
• 1 piece matzo shemura

For the cake:

• 12 tablespoons (1 ½ sticks) unsalted butter or nondairy butter, cut into small pieces, plus 1 teaspoon for the pan 
• 1 cup plus 1 tablespoon sugar
• 6 medium dried chipotle chiles 
• 10 ounces high-quality semisweet chocolate, finely chopped
• 6 tablespoons fresh orange juice
• 4 large eggs
• 1 ½ tablespoons cornstarch or almond flour
• Pinch of kosher salt

For the tomatillo sauce:

• 1 pound tomatillos, husks removed, rinsed and coarsely chopped
• 1 vanilla bean, split lengthwise
• 8 ounces piloncillo (see headnote)
• ¼ cup sugar
• ⅓ cup water
• 1 small cinnamon stick

• 2 cups whole raw almonds
• ⅓ cup granulated sugar
• 3 tablespoons turbinado sugar
• 2 tablespoons sliced almonds
• ¼ teaspoon almond extract
• ¼ teaspoon orange extract
• Zest of ½ orange
• Egg whites from 2 large eggs

For the Cake

• 7 large eggs, separated, plus 2 large egg whites
• 2 cups almond flour or finely ground almonds
• 1 ¼ cups granulated sugar
• Sliced almonds for sprinkling

For the Icing

• 2⁄3 cup confectioners’ sugar
• 2 large egg whites

• 1 ½ cups dried apricots
• 6 cups dried apple rings
• 1 ½ cups raisins
• 12 cups water
• 2 whole cinnamon sticks
• 3 tablespoons sugar
• 1 lemon, halved
• 2 cups prunes (with or without pits)