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"From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup."

Ingredients: coarse salt, coriander seeds...

"Charoset is served at the Passover seder. This recipe is from the "Cucina Ebraica" cookbook. Times are guesstimates."

Ingredients: dates, oranges, raisins...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"Sounds interesting. My son's school sent this recipe home and I have never seen a Haroset recipe with bananas! Sweet red wine can be used in place of the grape juice."

Ingredients: cinnamon, dates, lemon juice...

"This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling."

Ingredients: cinnamon, matzos, eggs...

""Ginger adds a distinctive flavor to this roast chicken. The history of ginger in Jewish cooking began when it arrived in Italy with Sephardic Jewish emigrants from North Africa around 200 B.C." From a Shop Rite calendar for Passover. I would season chicken with garlic powder as well as salt and pepper but the recipe doesn't call for..."

Ingredients: pepper, fresh ginger...

"This is a wonderful refreshing dessert or palate cleanser that I adapted from a recipe found in Pino Luongo's " Simply Tuscan". I serve it in frozen, hollowed out orange halves, garnished with a mint leaf."

Ingredients: orange juice, sugar, lemons...

"It's amazing, you think we could do without 7 or 8 days of bread, but we just gotta have it, even on Passover. This is an adaptation of a Phyllis Glazer recipe."

Ingredients: eggs, fresh basil, garlic...

"This is a very tasty way to eat young artichokes! Thin sliced, slowly braised in a skillet in their own juices and served with a shower of soft pecoriono. This method is simple, and will yield delicious results even with larger, more mature artichokes. This makes a wonderful vegetarian sandwich or for the carnivore, a topping for a juicy hamburger...."

Ingredients: pecorino cheese, extra virgin olive oil...

"Charoset is served at the Passover seder. This recipe is originally found in the "Cucina Ebraica" cookbook. Times are guesstimates."

Ingredients: pitted dates, chestnuts...

"Charoset is served at the Passover seder. This recipe is from the "Cucina Ebraica" cookbook. Times are guesstimates."

Ingredients: dates, golden raisins, honey...

"Posted by request. I have not made this recipe."

Ingredients: dried rosemary, olive oil...

"I found this on Eating Well newsletter. It sounded absolutely delicious and looked even better! I am always looking for different types of desserts. Am putting this here for safe-keeping. 2 hours of cooling time suggested after you have baked the cake. A good tip; it can be made a day ahead and wrapped tightly in plastic wrap."

Ingredients: tart green apples, egg yolks...

"Charoset is a special relish used at the Passover seder as a reminder of the mortar and bricks used by the Israelites when they were slaves to Pharaoh. Its taste recalls the sweetness of freedom. This is a classic version made by the Jews of Italy."

Ingredients: dates, orange juice, raisins...