Passover is a holiday that mixes celebration with mourning. And when Jewish food’s pre-eminent authority, Joan Nathan, sits down at the Seder table this year, she will be both celebrating and mourning in more ways than one. April marks the release of Nathan’s 12th cookbook, “King Solomon’s Table: A Culinary Exploration Of Jewish Food Around The World.” But the book’s arrival is tinged with sorrow, because Nathan’s mother died in February at the age of 103.
One of the most ancient symbols of birth, rebirth and mourning is the incredible egg. Observant Jews eat them for breakfast or lunch on the Sabbath, cooked overnight in their Sabbath stew or boiled in water laced with onions or coffee for flavor and a dark color.
The White House plans to host a Passover Seder after all, according to Jewish Insider’s Daily Kickoff. Sources told Jewish Insider that the Trump Administration will indeed mark the holiday with a Seder Monday night, which is the first night of Passover.
Passover travel programs are suddenly dropping like flies.
My Nana’s kitchen had wallpaper on the ceiling. You would look up and see this crisp delft blue pattern, not unlike a plate or mug she might have owned. There were two tables, one for the family behind the open shelf, and the other for her and my grandfather. It is this table that I miss most. It always had a fresh white lace tablecloth and two chairs, also in delft blue. My grandfather sat facing the radio, Nana sat right in front of the refrigerator, guarding the way its contents would be invariably misused by the uninitiated. The refrigerator contained a single magnet: “I am always looking at my middle aged children for signs of improvement.” I had so many meals in that kitchen, noodle kugel with corn flakes, cabbage soup with flanken, eggs with mashed potatoes and sour cream. I don’t really remember the taste of the food as much as the anxiety around serving it.