Passover

In this Filipino chicken rice porridge, a combination of medium-grain and sticky rice cooks in freshly made chicken stock until it becomes thick and creamy.

The point cut is the fattier end of the brisket. It’s more tender and especially delicious because of the marbling. Ask for it first.

Toss cooked beans with red onion and a lemony cumin dressing; then pack them up separately from lettuce leaves to make quick lettuce wraps for lunch or dinner.

Fennel and carrots perfume a roasting chicken in this one-dish dinner while soaking in flavor from the bird as it renders its fat into the skillet.

Steaming the apricots over the rice while it rests softens them just enough.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Sheet-pan chicken just might be the best thing since, ahem, unleavened bread.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.

There's no doubt about it: this magnificent cut of meat puts any humble braised brisket to shame.

This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.