Have you heard about the latest Ben & Jerry’s ice cream craze? They created a special Passover charoset ice cream, and it has us all pining to try this newest flavor. The catch is that it’s only sold in Israel! Apparently people have been even calling the Vermont factory, trying to get their hands on a rare, exclusive-to-Israel pint.

This was obviously an opportunity. With the Atlantic lying between us, I decided to take on the challenge and make my own recipe. The great thing about this creamy, cinnamon-spiked ice cream, full of apples and raisins and spices, is that it’s completely low tech — no ice cream machine needed — which makes it suitable for any kitchen. Charoset ice cream can be yours!

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Buying a whole ham for Easter, Christmas, or a special occasion is one of the easiest ways to serve an entree for a large crowd. Even though the ham is already pre-cooked, you can still brush it with a homemade glaze as you’re heating it up to add some sweetness and punch.

Here are five easy glazes you can throw together from mostly store-bought condiments to make the ham your own!

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The only thing better than a generous wedge of layer cake, in my mind, is an equally generous slice of an icebox cake. Why is this? Well, chances are that you didn’t work nearly as hard to create that cake.

No-bake icebox cakes are a little sparkle of kitchen magic, as layers of pudding or whipped cream settle between layers of crackers to form a rather amazing layered dessert that rivals fancy tortes for deliciousness. Here are nine of my all-time favorite recipes. These are the ones you need to know — summer is coming!

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Every year people tend to get obsessive over their seder menu planning. And for good reason — Passover rivals Thanksgiving in culinary importance. But with so much attention paid to two seder meals, it is easy to forget that Passover and it’s many food restrictions, last an entire week. That means no sandwiches, no quick pasta dinners, and certainly no takeout pizza.

I used to let the prohibitions get me down, but I have learned it is much more effective to stay positive. Here are several ideas for how to enjoy the rest of the week’s flour-free meals, even after the seder leftovers run out.

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I’m ready to hit the Chicago farmers markets this week and stock up on all the super-fresh local produce I’ve been craving since last fall. I’ll most likely bring home as much as I can carry, and then I’ll be faced with the happy task of finding ways to prepare and eat it.

This is one recipe I know we’ll be turning to, especially because it can be so easily adapted to use whatever ingredients look best.

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@jenmakesthings

To celebrate the kitchen organization section of The Kitchn Cookbook we’ve partnered up with Zwilling J.A. Henckels to give away a sweet prize package worth over $300 each week during the month of March (hello, knives!). Here’s a look at the final winner of the Happy Kitchn contest and why we loved this particular photo.

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From Apartment Therapy → Enter for a Chance to Win a Fully Stocked Home Bar!

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Hasselback Potatoes

With roast lamb at the center of your Easter table, you could go in so many directions with the dishes to serve alongside. You could keep the menu feeling classic with Parker House rolls and Hasselback potatoes — or take things in an entirely unexpected direction with braised spring radishes and a light couscous salad. So many choices!

To help make it easier for you, here are 10 of our very favorite side dishes to serve with a platter of lamb.

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Whether you’re cooking a whole leg of lamb, a Frenched rack, or lamb chops, it’s worth knowing what the internal temperature of the lamb should be so that you don’t under or overcook it. But it’s not anything to stress about, as the temperatures for lamb are the same as for beef!

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If the thought of kale scares you, then let this be the dish that changes your mind! Think creamy, buttery goodness mixed with delicious soft greens. Like spinach, kale is packed with nutrients, but doesn’t wilt down quite as much as spinach when cooked, so it is a great alternative.

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