Break matzos into roughly 1-inch pieces into a colander, then rinse under hot tap water until pieces are softened, 1 to 2 minutes. Let stand 5 minutes. Lightly beat eggs with salt, pepper, and 1 tablespoon dill in a large bowl and stir in matzos until coated well. Cook onions and peppers in oil in a 12-inch heavy nonstick skillet over moderate heat, stirring occasionally, until they begin to brown, 8 to 10 minutes...

Make cakes:Put oven rack in middle position and preheat oven to 350F. Lightly brush 8 muffin cups with some of melted butter and chill 2 minutes, then butter again and chill 1 minute more. Dust cups with matzo cake flour, knocking out excess...

Put oven rack in middle position and preheat oven to 350F. Oil springform pan and dust with matzo meal, knocking out excess. Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste...

Preheat oven to 450F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs...

Preheat oven to 300F. Puree first 4 ingredients in blender until smooth. Heat 3 tablespoons oil in large wide ovenproof pot over medium-high heat. Add onions and whole shallots. Sauté until onions are deep golden and shallots begin to brown, about 20 minutes. Transfer shallots to small bowl; reserve. Add chicken broth to onions; bring to boil, scraping up browned bits. Pour onion mixture into large bowl. Add 2 tablespoons oil to same pot...

Put oven rack in middle position and preheat oven to 350F. Pat brisket dry and rub all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 17- by 11-inch heavy roasting pan (3 inches deep) over moderately high heat, straddled across 2 burners, until hot but not smoking, then brown brisket, starting with fat side down, on both sides, about 5 minutes per side. Remove from heat, then add stock and vinegar to pan...

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate. Discard all but 3 tablespoons fat from skillet, then add onion and carrots...

For syrup:Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside. For torte:Preheat oven to 325F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground...

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal...

For saffron chicken broth:Bring all ingredients to boil in very large pot. Reduce heat to medium-low, partially cover, and simmer 2 hours, stirring occasionally. Strain broth into another pot. Spoon 1/4 cup fat from top of broth and place in medium bowl; add 1/4 cup broth. Cool fat mixture and reserve for matzo balls. Remove enough meat from chicken wings to measure 1 generous cup. Finely mince chicken; reserve for matzo balls...

Place beets in large bowl; press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, then eggs. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet; spread to 3 1/2-inch rounds. Fry until golden, about 5 minutes per side. Transfer latkes to baking sheet. (Can be made 6 hours ahead...

1. Finely shred portion of peel of one orange to make 1/2 teaspoon peel; set aside. Halve orange; squeeze juice. Working over a bowl to catch the juice, peel and section the remaining oranges; set aside. Combine the juices to get 1/3 cup (add water, if necessary). 2. Rinse Brussels sprouts. Halve any large sprouts. In a medium saucepan cook sprouts, uncovered, in a small amount of boiling water for 10 to 12 minutes or until tender...

1. Peel and finely shred potatoes. In a mixing bowl combine potatoes with olive oil, eggs,garlic (if desired), and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. 2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. 3. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once...

1. Peel and finely shred potatoes. In a large mixing bowl combine potatoes with horseradish. Stir in eggs, garlic, and salt. Using 1/3 cup mixture for each latke, press mixture into patties about the size of the palm of your hand, squeezing out excess liquid. 2. In a large skillet heat oil over medium-high heat. Carefully slide patties into hot oil. Cook over medium-high heat about 2 minutes or until latkes are golden brown, turning once...

1. In a large mixing bowl stir together flour, ground hazelnuts, poppy seed (if using), and baking powder; set aside. 2. In a large mixing bowl beat margarine and granulated sugar together with an electric mixer on medium to high speed until fluffy. Add egg and the 1 teaspoon vanilla; beat until combined. Add flour mixture; beat on low speed until combined. Cover and chill dough at least 3 hours or until easy to handle. 3...

1. In large bowl, beat 1 cup margarine 30 seconds. Add 2 tablespoons granulated sugar; beat until light and fluffy. Add sour cream and egg yolk. Beat well. Stir in flour and salt with wooden spoon until combined. Cover and chill 1 hour or until dough is easy to handle. 2. For filling, combine nuts, raisins, 1/2 cup granulated sugar, 1/4 cup margarine, and cinnamon; set aside. Divide dough into fourths...

1. For filling, in a medium saucepan stir together sugar, honey, and 1/4 cup water. Bring to boiling, stirring until sugar is dissolved. Reduce heat to medium-low. Gently simmer, uncovered, 15 minutes or until a light caramel color, stirring occasionally. Stir in pistachios, fruit, and orange juice. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until mixture is slightly thickened, stirring occasionally. Set aside. 2...

1. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside. 2. In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes...

1. In a large mixing bowl stir together 1 cup of the flour, the cocoa powder, and yeast; set aside. 2. In a medium saucepan heat soy milk, sugar, margarine, and salt just until warm (120 to 130 degrees) and margarine almost melts. Add milk mixture to flour mixture. Add egg; beat with an electric mixer on low to medium speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes...

1. In a food processor bowl or blender container combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Process or blend until smooth. Spoon into a serving bowl on a platter with carrot sticks, celery sticks, and/or other raw vegetables. 2...