Remove the kohlrabi leaves and peel the hard peel of the stem on all sides until all that is left is the inner part of the kohlrabi. For the aesthetic aspect of the dish, decide which part will be the bottom part that is placed downward and make sure it is level.

In a bowl, add olive oil, salt and white pepper; mix. Then take each of the kohlrabi and season them well with the mix until all sides of the kohlrabi are fully coated. Place inside a baking tray lined with parchment paper, with some space in between.

Place baking tray in oven for approximately 40–45 minutes, until they start turning golen. Take the tray out of the oven and let kohlrabi cool. Reduce oven temperature to 150ºC (302°F).

Meanwhile, place quinoa in a pot with boiling water for approximately 20 minutes (look on the package of quinoa for more exact instructions) until soft. When ready, drain and let cool.

With a teaspoon, carve a well from the upper part of kohlrabi. Cut carved out kohlrabi into bite size cubes.

Place a small portion of the oil-salt-pepper mix from the first bowl into another bowl. Mix in herbs and lemon juice. Add cubed kohlrabi and cooked quinoa. Mix well.

Fill wells in kohlrabi with quinoa mixture. Bake at 150°C (302°F) for approximately 10–15 minutes, until the inside turns golden as well. Carefully remove from the tray and serve.

Roll out each section of dough between 2 pieces of parchment paper to 1/16th-inch thick. Remove the top piece of parchment paper. Transfer matzo to a baking sheet with the parchment paper side down. Prick holes in matzo using a fork.

Bake at 350°F for 10-13 minutes, watching very closely. Remove from oven. Cool for 2 hours. Serve!

In a medium bowl, mix together coconut, honey, vanilla, and chocolate chips, making sure the coconut is evenly coated with the honey (or maple syrup).

In a second bowl, using an electric mixer, beat the egg whites with a small pinch of salt. Beat for 2 to 3 minutes until stiff peaks form when you lift the mixer out.

Gently fold the coconut mixture into the eggs. Chill in the refrigerator for 10 minutes.

Drop batter onto the lined baking sheet, one rounded tablespoonful at a time. I like to really press the batter into the tablespoon, then carefully tap the cookie out of the spoon. It makes for a more perfect shape.

Bake for 12-15 minutes or until golden brown. Let chill for 5 minutes on the baking sheet, then transfer to wire rack to continue cooling completely.

When cool, dip the bottom of each macaroon in the melted chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store at room temperature in an airtight container for up to 7 days.

As it cooks, skim the soup and discard the scum that rises to the top. The scum will continue to form, but only the first scum that rises will detract from the clarity and flavor of the soup. Add the crumbled bouillon cubes and the garlic cloves and continue to simmer for 3 hours.

Then remove the chicken pieces from the broth with a spider tool and skim off the fat from the liquid surface. Season the broth to taste with salt and pepper. Filter the soup into a large bowl through a colander to remove the solids. At this point you can discard the solids, or store them refrigerated in an airtight container to include them when you reheat the soup.

Make ahead directions: At this point, you can refrigerate the soup and remove the solid layer of fat that forms on the surface once it chills.

To make the matzo balls, combine the matzo meal, eggs, oil, minced garlic, parsley and shallot in a large bowl. Season to taste with salt and pepper. Add the water and mix together until the mixture is the consistency of a thick, soft paste.

Cover the matzo batter with plastic wrap and chill for 30 minutes until it becomes firm.

Bring a pan of water to a boil and prepare a bowl of water next to the stove for your hands.

Dip two tablespoons into the bowl of water, then use the wet spoons to scoop a spoonful of the matzo batter. With wet hands, roll it into a ball, then slip it into the boiling water. Reduce the heat so that the water simmers. Repeat with the remaining batter, working quickly in batches until all the matzo batter is used. Cover the pan and let the matzo balls simmer for 15-20 minutes.

Remove the dumplings from the pan with a slotted spoon and transfer to a plate. Let them rest for 20 minutes or until firm.

To serve, reheat the soup, adding the remaining 1 tablespoon of dill. Divide the chicken pieces and a few matzo balls in serving bowls. Pour the hot soup over top and garnish with freshly chopped parsley.

Form balls of dough either with your hands or with a scoop and drop them into a large pot of boiling water. Cover, reduce the heat to low and cook for 30 minutes.

When done, gently remove the dumplings from the water (they will have expanded significantly in the cooking). I use a slotted spoon for this since the dumplings are delicate.

Serve hot with your favorite chicken soup. I make my matzo balls with a 1-ounce scoop and this recipe makes 8.

In a large bowl, soak the crumbled matzo in the hot water. Set aside.

In a medium pan, saute the onions in the oil until the onions are golden. Add the allspice and raisins and saute a few minutes, until fragrant. Remove the onion and raisin mixture from the heat and add it to the bowl of soaking matzo. Add a 1/2 cup of the tomato sauce and stir until well combined. Allow the mixture to cool.

In a medium bowl, combine the remaining tomato sauce with the cranberry sauce, diced tomatoes. and 1/2 teaspoon of salt. Set aside.

In the meantime, wash the cabbage well and working carefully, pull off 12 of the outermost leaves of cabbage, keeping the tearing to a minimum.

Bring a large pot of water to boil and immerse the cabbage leaves, boiling for 3 minutes. After 3 minutes, remove the cabbage leaves and drain them well. Set aside to cool.

Returning to the cooled matzo mixture, add the ground beef, egg, 1 teaspoon salt and 1/2 teaspoon pepper and mix until well combined.

Place approximately 1/4 cup of the beef filling at the base end of each cabbage leaf and roll the leaves around the filling, tucking the sides in to create a sealed package.

Arrange a thin layer of the tomato and cranberry sauce mixture in the bottom of the 9 x 13 pan. Place the stuffed and rolled cabbage leaves on top of the sauce and cover the rolls with the remaining sauce. Cover the pan tightly with foil and bake 1 1/2 hours. Serve.

(Adapted from America’s Best Lost Recipes.)

Bring a large pot of water to a boil. Using a scoop or your hands, form matzo balls to the size you desire and drop them into the boiling water. Cover the pot and reduce the heat to medium low. Cook for half an hour, drain and add to your favorite chicken soup.

In a small sauce pan on low heat, melt the honey and balsamic together to form a syrup. Add the remaining lemon juice and 1/2 the lemon zest. Stir until heated through then pour over top of the fruit and mix well.

Then, add the remaining lemon zest and cinnamon to the fruit.

Add in the orange juice and walnuts and mix well.

Serve family style or in individual fruit cups.

Dive in immediately, or allow the fruit to marinate a bit first. Either way, it’s darn tasty.

In a frying pan, fry the onions in 2 tablespoons of oil until they’re all translucent and beginning to brown. Add to the matzah.

Mix in the eggs, black pepper and salt, until all the ingredients are completely incorporated.

Add a touch of oil to the frying pan and pour half the mixture into the pan. Flatten into a large pancake and cover.

Cook on a medium flame for 10 to 15 minutes or until it gets crispy. Flip and cook another 5 to 10 minutes.

Repeat with the second half of the mixture.

Serve hot with a dollop of sour cream or creme fraiche, or for a bit of sweetness, a bowl of applesauce.