529 eastern recipes

Passover cheesecake with a chocolate macaroon crust, creamy lemon-brightened filling studded with Brazil nuts, and a vanilla sour cream glaze. Flourless and fully kosher for the holiday table.

Tex-Mex deviled eggs with fresh cilantro, serrano chile, scallions, and shredded cheddar. A southwestern twist on the classic deviled egg with a gentle kick and chili powder dusting.

Pot roast of your choice is a flexible Dutch oven method for fork-tender chuck roast. Browned hard, braised low with aromatics, and finished with a skimmed pan sauce you can thicken to gravy. Classic Sunday supper.

Pineapple cheesecake squares with a baked cream cheese layer topped with a pineapple-whipped cream mousse. A three-layer bar dessert with a cookie crust, cheesecake center, and fruity top.

Orange sweet potatoes whipped with fresh orange juice, zest, brown sugar, and a secret splash of Angostura bitters. A lighter, butterless holiday side dish.

Lobio tkemali, a Georgian red bean dish dressed cold in a tangy sauce of prunes, tamarind, and balsamic, spiked with coriander, fenugreek, and chili. A vegan Caucasian bean salad bright with cilantro.

Traditional Norwegian spinach soup (Spinatsuppe) built on a rich chicken stock and thickened with a butter roux. Garnished with sliced hard-cooked eggs for a classic Scandinavian touch, ready in about an hour.

Passover sponge cake roll made with potato starch and matzo meal, filled with fresh strawberries, kiwi, and non-dairy whipped topping. Kosher for Pesach.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

A showstopping Persian jeweled rice (javaher polow) layered with saffron-glazed carrots, barberries, currants, pistachios, almonds, orange peel, and rose water. Topped with a golden tah dig crust.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

A spiced harvest pie filled with shredded apples, zucchini, carrots, and walnuts in a brown sugar custard with cinnamon and nutmeg. Topped with leaf-shaped crust cutouts.

Paska: the traditional Russian Easter cheese dessert pyramid, loaded with raisins, candied fruit, almonds, and real vanilla bean. A centerpiece served with kulich bread.

Passover cheesecake with a chocolate macaroon and almond crust, filled with a silky cream cheese custard. A flour-free holiday dessert best made a day ahead.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Mediterranean shrimp pizza on a mint-and-garlic-scented pizza dough, topped with feta, garlic, and mozzarella. Bread machine, food processor, or hand methods all work.