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The Ashkenazi version, simplest and most common in northern Europe and the United States: tart apples chopped fine, walnuts crushed coarse, cinnamon, a little brown sugar, and sweet kosher red wine to bind. Stirred together and left for the flavours to meld. Some households add a pinch of ground ginger or a squeeze of lemon. There are dozens of regional variants (Sephardi versions use dates and figs); this one is the most familiar at a North American seder.
Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.
Green Balti masala paste combines Indian spices with fresh herbs, creating a vibrant paste used in British-Indian curries. Unlike Thai green pastes, this one includes fenugreek (for nutrition and earthiness), fresh mint (for cooling contrast), and turmeric (for color and warmth). It's preserved with vinegar like Balti masala paste, allowing batch preparation and long refrigerated storage. The color is striking and the flavor is complex, earthy from spices, bright from fresh herbs.
Jamaican jerk marinade represents Caribbean outdoor cooking at its finest: a balance of heat, warmth, umami, and rum-soaked flavor. Unlike quick marinades, this is a stiff paste where cooked onions carry the flavor. The technique of cooking onions, chillies, ginger, and spices together in oil creates a darker, deeper marinade than quick acid-based versions. The rum adds caramel notes and complexity. This paste clings to meat during the slow grill, developing a spiced crust while the interior stays moist. The 8-hour resting period is essential, the spice oils penetrate deeply, infusing every fiber of the meat. This is cooking for patience and reward.
This is the quickest rice dish in the Indian repertoire. Cold cooked basmati rice, already separated grain-by-grain, meets hot oil infused with garlic and ginger. The heat separates the grains further and coats them with flavorful aromatics, while fresh lemon juice adds brightness and acidity. Chives provide a fresh finishing touch. This is best served immediately while still warm.
A simple spiced yoghurt marinade used for tandoori-style dishes. Combines yoghurt with tandoori paste, warming spices, and a touch of lemon juice to create a vibrant red coating for chicken, lamb, or vegetables before grilling or roasting.
Spicy peanut balls are deep-fried rice balls seasoned with garlic, ginger, chilli, soy sauce, and lime, then coated in chopped peanuts for a satisfying crunch. They make an excellent snack or starter, and pair naturally with a chilli dipping sauce.
Tandoori masala paste is unique: it's designed to be diluted with yogurt to create a marinade for the tandoor clay oven or modern broiler. The spices are warm and earthy (coriander, cumin, turmeric, paprika) with just enough chilli for gentle heat. The color is spectacular, bright orange-red from paprika and turmeric, making the resulting marinated meat unmistakable. This paste is more aromatic than fiery, with cardamom and clove adding sophistication. Unlike Madras or Balti pastes, this one includes a balance of turmeric and paprika in the aromatics themselves.