Passover Recipes


Meet Mitchell Davis: Matzo Ball Master

By Tressa Eaton

Mitchell Davis might just make the world’s best matzo ball soup. He doesn’t believe in baking soda or seltzer — just his mother’s recipe and amazing stock.Read More


How Is the White House Seder Different From All Others?

By Devra Ferst

The Obamas’ Seder is a little different from others — it includes a reading from the Emancipation Proclamation. And, of course, the Secret Service knows where the afikomen is hidden.Read More


Tamar Adler's Fried Jewish Artichokes

By Tamar Adler

Seduced by the Italian dish, carciofi a la giudía or Jewish artichokes, Tamar Adler set out with 60 artichokes and vats of oil before a Seder. But little went as planned.Read More


Matzo Ball Trade Secrets

By Devra Ferst

If matzo is the bread of affliction, certainly the rock-hard matzo balls that grace seder tables everywhere are a modern affliction for many seder-goers. Making light and flavorful matzo balls often eludes even talented cooks. Perfect execution comes from the right combination of ingredients and techniques. Here, three of the most sought-after matzo ball makers in New York — Katz’s Deli, 2nd Avenue Deli and Zabar’s — offer up their wisdom and recipes for light and delicious matzo balls.Read More


Old World, New World Variations on Brisket

By Devra Ferst

There are few holiday foods that call up tradition and memories as much as brisket or brust, as I’m told my great-grandmother called it. There are endless variations of recipes — each one boasting local influences from sweet paprika to Coca-Cola to spicy Mexican chiles. This Passover season, we share with you a recipe from the Old World that made its way to both America and Sweden from Latvia, and one from the New World that provides a Mexican twist on the traditional dish.Read More


Passover Con Guacamole

By Linda Morel (JTA)

During Passover, most American Jews forgo the zesty tacos and tortillas they savor all year. But what if someone knew how to prepare Mexican food without flour or leavening? What if his recipes were served during the holiday’s eight days in an upscale restaurant? “Several years ago I began experimenting with the infusion of Mexican ingredients and Jewish foods,” says Julian Medina, chef and owner of Toloache, a contemporary Mexican bistro in Manhattan’s theater district.Read More


A Crispy Dish: Gefilte Fish, Fried to Perfection

By Aaron Kagan

Americans are notorious for consuming fried foods, including the recent trend of deep-frying the Thanksgiving turkey. Yet our affair with hot oil has never spilled over into the realm of gefilte fish, much to the chagrin of Jews across the Atlantic.Read More


Happy Ending

By Susie Fishbein

The following celiac-friendly dessert recipe is from Susie Fishbein’s new cookbook, “Passover by Design” (ArtScroll Shaar Press).Read More


Ethiopia: The Other Exodus

By Adeena Sussman

Few stories capture the dramatic flavor of the Exodus as well as that of the Ethiopian Jews. After millennia of being subject to the whims of an oppressive society, the bulk of Ethiopia’s Jews — some with a layover in the Sudanese desert — left the land of their birth for the Promised Land in two secret airlifts, Operation Moses (1984) andRead More


When Hearty Gefilte Fish Kept Shtetls Stuffed

Gefilte fish is at once the zenith and nadir of Ashkenazic cookery: Is there any other dish that so typifies its extraordinary resourcefulness in the Old World and its long decline in the New?Gefilte fish is a forcemeat — chopped and seasoned meat or fish usually used for stuffing — made from ground-up freshwater fish mixedRead More





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