Pesach Recipes for 2018

LEMON BARS: CHEF LAURA FRANKEL
joyofkosher.com/recipes/passover-lemon-bars/
Why are these lemon bars different from all others? We got double the lemon flavor! I love the fragrance and ZING of lemon zest so much, I even put it in the crust. Everyone will enjoy these bars. Perfect for dessert or as a snack, even as a breakfast! (Come on, it’s Pesach!)
EXTRA THIN CRUST : MARTHA STEWART
marthastewart.com/make-most-your-matzo-chametz-free-passover
Feed an Italian craving by swapping matzo for pizza crust and lasagna noodles. (P.S. Eggs are neutral — so feel free to pile on the cheese!)
BROCCOLI KUGEL : JAMIE GELLER
joyofkosher.com/recipes/broccoli-kugel-2/
The word “kugel” is German for “ball” and probably refers to the small round pot in which kugels used to be cooked. The pot would be placed inside the cholent pot and left there to cook until served on Shabbos. Eventually kugels were baked separately in larger pans, in the same form that we now know them.
SOUTHWESTERN STUFFED MATZO BREI : NAOMI ROSS
joyofkosher.com/recipes/southwestern-stuffed-matzo-brei/
Hidden within what looks like your Bubby’s matzo brei is an oozy cheddar filling studded with sautéed peppers and onions. Serve with sour cream on the side.
SPINACH & CHEESE SOUFFLÉ : MELINDA STRAUSS
joyofkosher.com/recipes/spinach-cheese-souffle/
This Spinach & Cheese Soufflé is packed with yummy cheeses and rich spinach, with a hint of Dijon mustard and nutmeg, similar to a white bechamel sauce.

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