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At Abe Fisher in Philadelphia, chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor. Once your matzo balls are cooked, don’t let them sit for too long – you want to eat them while they are still warm and tender. Slideshow: More Matzo Recipes

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Ludovic Lefebvre’s pillow-y gnocchi are French down to their buttery accompaniment. Instead of using potatoes or semolina, they’re prepared with pâte à choux—cream puff dough. And while these dumplings are poached like the Italian version, they’re also sautéed until golden brown and served with a luscious beurre fondue (an emulsified blend of water and melted butter). Slideshow: More...

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For a quick and tasty cheesecake fix, this creamy, sweet dip from Food & Wine’s Paige McCurdy-Flynn is spot on. Slideshow: More Cream Cheese Recipes

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Looking for new zucchini ideas? Try these easy zucchini fritters served with a delicious feta cheese and beetroot dip: perfect as an appetizer or a tasty snack!

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Daikon salad with watermelon is the perfect recipe for a delicious summer side: very easy to make, the recipe will be even tastier adding thyme and paprika.

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Wondering how to make fig jam? Don't miss this easy fig jam recipe prepared with pistachios and dates. The perfect treat for a delicious breakfast!

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Looking for new dessert ideas? Try this easy chocolate cookie ice cream sandwich recipe, with mint ice cream and served with chocolate sauce at the top. Yummy!

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