Passover

A Mediterranean-Style Passover Feast

Looking for a seder menu with an exotic (but not scary) twist? Then you need preserved lemons, olives, and harissa.
Leah Koenig is a writer and recipe developer. She is the author of seven cookbooks, including The Jewish Cookbook, Modern Jewish Cooking, and Portico. Leah’s writing and recipes can be found in The New York Times, New York magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, ... Read More
Contributor
Read More
Wake Up Your Passover Menu with the Flavors of Spring
Wake Up Your Passover Menu with the Flavors of Spring
Celebrate spring (and freshen up old traditions) with this green upgrade on the Passover feast.

Leah Koenig

The Gorgeous Green and Pink Cake You Should Make for Passover
The Gorgeous Green and Pink Cake You Should Make for Passover
This naturally gluten-free and Kosher cake has a lot of color–and even more flavor.

Anna Stockwell

Chicken Soup with Dill Matzo Balls
Chicken Soup with Dill Matzo Balls
Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.
The Most-Saved Recipes in the Epicurious App in June
Like hummingbird cake and a steak salad with feta dressing.
15 of Our Favorite Alison Roman Recipes
From German potato salad to the “best halibut.”
29 Yogurt Desserts That Are Tangy, Sweet, and Delicious
Like peach yogurt semifreddo, apple pie smoothies, golden yogurt cake, and more.
17 Types of Apples for Cooking, Baking, Lunchboxes, and More
These are the varieties you’re most likely to come across in American markets.
41 Low-Fuss Recipes for Labor Day Weekend
Peel-and-eat shrimp, corn on the cob with basil butter, three-ingredient peach floats, and more.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got sausage with cabbage and giardiniera, tomato aguachile, and matcha-berry frozen yogurt.
Inside a 160-year-old Japanese Rice Cracker Factory
Join Epicurious for a behind-the-scenes look at a 160-year-old rice cracker factory in Japan, where one of the country’s most popular traditional snacks, senbei, is still made by hand using time-honored techniques. Senbei are sweet, crispy rice crackers often enjoyed with green tea and have been a staple of Japanese cuisine and culture for over a thousand years. Discover the process behind crafting these ancient snacks and how this historic factory has preserved its artisanal methods across generations.
23 Galette Recipes to Make for Easy Desserts (and Dinners)
Like apricot-almond, cheesy mushroom, cannoli-inspired, and more.
‘Squid Game’ Season 3 Cast Test Their Basic Culinary Skills
Today, the ‘Squid Game’ season 3 cast goes head-to-head on Epicurious, testing their basic culinary skills. From orange squeezing to wine bottle opening, which cast member will be crowned winner of the culinary Squid Games?