Pesach prep just got a major upgrade, and you’re invited to the kitchen table! Batya Kahan’s brand‑new cookbook, Pesach Secrets from Batya’s Kitchen, is packed with tricks, tips, and recipes that will change the way you approach Pesach cooking forever.

In this exclusive Kosher.com feature, Batya is sharing some of her best kitchen hacks straight from the book, including how to turn matbucha into shakshuka perfection, make crêpes that stay soft and easy to stack, and create crispy, perfectly battered tempura vegetables.

And for dessert? Don’t miss her irresistible Funfetti Ice Cream Sandwiches, a treat that’s as fun to make as it is to eat.

Whether you’re feeding a crowd or simply trying to make Pesach prep smoother, Batya’s insider advice and this special recipe drop are exactly what your holiday kitchen has been missing.

Matbucha to Shakshuka

Batya's Tip

When preparing a batch of matbucha and planning to use some for shakshuka, use pareve utensils so it remains neutral and can be served later with either meat or dairy.

Pesach Crêpes

Batya’s Crêpe Tips

Keep it light. You’ll be lifting/tilting 40–50 times — choose a pan that doesn’t tire your wrist. Avoid heavy cast iron.

Stay-cool handle. A non-metal handle (wood, bakelite, or silicone) is safer and more comfortable when lifting the pan off the heat to swirl the batter.

Keep the stack covered with parchment paper topped with a clean kitchen towel so crêpes stay soft and pliable.

Broccoli & Cauliflower Tempura

Batya’s Tip

One of my seasonal chefs taught me this trick — use frozen, not thawed, broccoli and cauliflower. The cold vegetables help the batter cling and fry up extra crispy.

Appetizer Serving Tip:

Hot or Cold?

Serving plated appetizers at room temperature for a crowd relieves stress and keeps service smooth. The less you’re juggling with the oven, the more present you’ll be at the table.

When It Feels Overwhelming:

On his first day working for the Lubavitcher Rebbe, Rabbi Yehuda Krinsky was handed the draft of a letter; it was crowded with the Rebbe’s handwritten additions, deletions, and arrows — “scribbling,” as he put it — to retype. The tangle of corrections felt daunting, and the Rebbe noticed. “Don’t be intimidated,” he said. “Take it word by word, line by line, and everything will come out as it is meant to.” It became Rabbi Krinsky’s lifelong approach (and mine). So when the to-do’s feel endless, take it one room, one zone, one list at a time, you’ll get through it.

Funfetti Ice Cream Sandwich Recipe

Large sprinkle-studded cookies + vanilla funfetti ice cream = the happiest handheld dessert. Perfect for kids!

Yield: 10–12 sandwiches

Freezer Friendly

Ingredients

Sprinkle-Studded Cookies

1 batch Chewy Chocolate Chip Cookie dough, omit chocolate chips (see below)

1 and 3/4 cups rainbow sprinkles, divided

Funfetti Ice Cream

4 eggs

3/4 cup sugar

2 cups whipped topping

1 teaspoon pure vanilla extract

1/4–1/2 cup rainbow sprinkles

Suggested Equipment

full-size #8 ice cream scoop

Directions

1. Prepare the sprinkle-studded cookies: Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

2. Prepare Chewy Cookie dough. Fold in 3/4 cup sprinkles in step 6.

3. Use a #8 cookie scoop to drop full scoops of dough onto prepared baking sheet.

4. Bake for 11 minutes, until are edges set and the centers are still soft. Allow to cool completely. To prevent melting and sliding ice cream, freeze cookies before forming ice cream sandwiches.

5. Prepare the funfetti ice cream (see shortcut in tip): Using a mixer on high speed, beat eggs with sugar for two minutes and 30 seconds. Scrape down the bowl. With mixer running, add whip and vanilla; beat for an additional three minutes until thick and airy.

6. Fold in sprinkles. Transfer to a freezer-safe container. Freeze for at least two hours, until scoopable.

7. Assemble the funfetti sandwiches: Flip half the cookies to the flat side. Add one full #8 scoop of funfetti ice cream to each, cap with a second cookie, and press gently to level. Smooth edge with a spatula.

8. Roll edges in remaining one cup sprinkles, if desired.

9. Freeze on a baking sheet for 30–60 minutes to firm before serving.

Freeze Like a Pro

Arrange sandwiches in a parchment paper-lined 9×13-inch pan. Cover with parchment paper, then wrap tightly and freeze.

Shortcut

Use good-quality vanilla ice cream instead of preparing the Funfetti Ice Cream. Soften slightly, fold in sprinkles, and proceed.

Food Safety Note

This ice cream uses raw eggs. Use pasteurized shell eggs if serving to pregnant women, the elderly, or immunocompromised guests.

Chewy Chocolate Chip Cookies

One Erev Pesach, my youngest daughter Shiffy made these, and we couldn’t believe how good they were. It’s one of those recipes that went viral — and I have no idea where it originated. Thanks to whoever created it! I had to include two chocolate chip cookies in this book; each brings something different, and this warm and chewy version is pure comfort.

Yield: about 4 dozen cookies

Freezer Friendly

Ingredients

1 cup oil

3/4 cup light brown sugar

1/4 cup sugar

 2 eggs

1 egg yolk

 1 teaspoon pure vanilla extract

 1 (2.8-ounce) packet instant vanilla pudding mix (I use Osem)

 1 teaspoon baking soda

 1/2 teaspoon kosher salt

 4 cups almond flour

 1 cup chocolate chips

Directions

1. Heat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.

2. In a large mixer bowl, combine oil, brown sugar, sugar, eggs, and egg yolk. Beat on medium speed until smooth and creamy, about three minutes.

3. Scrape down the sides. Beat for one additional minute.

4. Add vanilla extract and vanilla pudding mix; beat for one additional minute.

5. In a bowl, combine almond flour, baking soda, and salt. Gradually add to mixer bowl; beat on medium speed until fully incorporated, about 30 seconds; scrape down the sides.

6. Add chocolate chips; beat for an additional 30 seconds.

7. Using a medium cookie scoop, scoop dough; form into balls and arrange on prepared baking sheets. Lightly flatten tops.

8. Bake for 10 minutes, until edges are set and centers still look soft. Allow to cool slightly on the pan before transferring to a rack to cool completely.

You can order Batya's new cookbook on Amazon, here!