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