Passover Roast Beef, Spicy Cupcakes and Oyster Hash

Passover Roast Beef, Spicy Cupcakes and Oyster Hash

Faith Durand
Apr 16, 2008
There is so much great food in the Times Dining section today. Some of our favorites were from the piece with Susie Fishbein, a much-loved and respected kosher cook whose cookbooks are bestsellers and guides for thousands of Jewish housewives. We like the idea of the restraints in kosher and Passover cooking; great things come out of constraints, and some of her recipes sound especially delicious. Check out Beef Roast With Melted Tomatoes and Onions and Quinoa With Thai Flavors.

More recipes from the Times below, including Bittman's eggs with oysters, some deliciously spicy little muffins and more.

Chicken With Bitter Herb Pesto

The Everyday Oyster Any Time of Day - With a recipe for Hangtown Fry (Eggs With Bacon and Oysters).

Spicy Little Cakes Disguised as Muffins - Recipe for Spicy Ginger Muffins With Currants and Toasted Pecans

French Almond Macaroons

Frozen Pineapple-Coconut Truffles

(Images: Evan Sung for the New York Times; Andrew Scrivani for the New York Times; Evan Sung for the New York Times; Tony Cenicola for the New York Times)

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