photo taken by Suzie Y, on June 7, 2007, CC licensing

Yield: 40-50 pastries

photo taken by Andy Jien, on November 24, 2013, CC licensing

To make this beautiful jam, you’ll need unsprayed roses with a strong fragrance: petals without much scent will give you a bland, tasteless jam. To serve, spread on toast, muffins, scones, crepes and such; spread between layers and on top of delicate cakes; use as a filling for jelly doughnuts; or stir into yogurt or puddings.

photo taken by Garrett Ziegler, on June 17, 2011, CC licensing

Recipe from Jayne's book: "Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations" - buy this book here.

Yield: 4 to 5 servings

photo taken by Adam Fagen, on October 25, 2008, CC licensing

From Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations
by Jayne Cohen (Wiley 2008)

photo taken by Linn Gardner, April 1, 2009, CC licensing

Adapted from The Complete Passover Cookbook by Frances R. AvRutick
Makes 8 servings
3 to 4 potatoes
4 hard-cooked eggs
3 tablespoons chicken fat (Ms. AvRutick says you can also use very soft margarine, but I'd suggest sticking to schmaltz here)

salt and freshly ground pepper to taste

photo taken by di.wineanddine, on November 13, 2010, CC licensing

This dairy soup would be great for Shavuot.

photo taken by In Praise of Sardines, on December 15, 2006, CC licensing

adapted from Silvia Nacamulli of La Cucina da Silvia

photo taken by Joey Rozier, on December 4, 2010, CC licensing

photo taken by Rebecca Siegel, on December 9, 2011, CC licensing

This soufflé-light, savory kugel makes an excellent accompaniment to meat or fish, or a fine vegetarian entrée.

Serves 6-8 as a side dish, about 3 as a vegetarian main course

photo taken by fofie57, on July 13, 2008, CC licensing

Adapted from A Russian Jew Cooks in Peru by Violeta Autumn (101 Productions)