Mixing Bowl: Passover Recipe Edition
Graphic by Angelie Zaslavsky
Philadelphia chef Michael Solomonov will bring tastes from Zahav to Momofuku’s “Late Night Dinner Series” in the East Village. Reserve now for the April 9 event. [Grub Street]
Matzo showdown! A taste test for a product we always though was, well, tasteless. [Serious Eats]
“Passover is the Olympics for mashgiachs” — shadowing the kosher supervisor for upscale NYC spots Prime Grill and Soho. [The Wall Street Journal]
For the second year in a row, Coke isn’t it for Passover in California.
Passover recipe roundup:
Dishes from Israel, Estonia and India. [CNN Eatocracy]
Muy delicioso: Mexican chicken in a tomatillo, chipotle and piloncillo sauce. [The Chicago Tribune]
Vegans don’t have to starve with these Nava Atlas recipes. [The New York Times
Six re-invented Passover recipes, including a tempting rosemary cake. [The Daily Meal]
A vegetarian, Sephardic-influenced frittata with a matzo-Parmesan crust. [The Boston Globe]
Try these Southern-style glazed Cornish hens. [Nola.com]
And for dessert:
Matzo ‘Crack’ S’mores? Yes, please! [Serious Eats]
Shiksa Matzo Brittle with pistachios and sea salt. [Saveur]
Citrus-thyme macaroons and other mouthwatering parve Passover desserts. [Food 52]
Flourless chocolate lava cakes. [Serious Eats]
Grey Goose, Moscato d’Asti and ripe pear make a pretty sweet cocktail. [The Kitchn]
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