Passover (and its many accompanying recipes) is in the air. We’ll have Egyptian, South African, vegetarian and numerous other recipes for you next week. But if you simply can’t wait to start your Passover reading, check out Saveur for an Iraqi beet stew with lamb meatballs, Serious Eats adds some suggestions for spicing up your Passover menu and Susie Fishbein offers up some suggestions to Epicurious.
Restaurants like Brooklyn’s Traif and Los Angeles’s The Gorbals, which serves matzo balls wrapped in bacon, “are garnering praise for embracing Jewish tradition while also rejecting it. But a chef turned rabbinical student suspects they’re just lazy,” on Tablet.
There’s a new (kosher) chicken in town. Murray’s, which sells tasty chickens that are “raised locally without antibiotics in certified humane conditions,” says the Times, has started selling glatt kosher chickens at fairway in New York City.
Want to eat green not only at home but at stellar restaurants too? The Daily Meal reports on the Green Restaurant Association’s list of America’s greenest restaurants.