Home Plate: Passover begins at sundown on April 18, 2011.

News

At BYU Seder, Mormons, Dip, Eat, Sing Their Own ‘Dayenu’
By Gabrielle Birkner

300 Goats and Sheep, 20 Slaughterers, One Willful Rabbi
By Nathan Jeffay

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Opinion

From the Civil War to Our Seders, a Song of Redemption
By Aurora Mendelsohn

Going From Egypt, Hoping for Elijah’s Coming
By Leonard Fein

Leaving the Door Open
By Edgar Bronfman

Expanding Freedom in Today’s World
By Ruth Messinger, Shmuley Boteach, David Wolpe, and Douglas Rushkoff
From the Forward Passover Supplement

Four Questions on Our Budget Debate
By Mark Pelavin and Jonathan Backer

Editorial

A Season for Freedom

Features & Recipes

Pizarelle: Rome’s Matzo Fritter — With Recipe
By Leah Koenig

Passover: The Marketing Miracle
By Lenore Skenazy

Telling the Story of the 10 Plagues, Without Scaring the Kids
By Debra Nussbaum Cohen

From Egypt, a Traditional Dish Links to an Ongoing Struggle — With Recipe
By Elizabeth Alpern
From the Forward Passover Supplement

From South Africa, an Activist’s Recipe Recalls the Power of Food — With Recipe
By Elizabeth Alpern
From the Forward Passover Supplement

From Egypt, a Traditional Dish Links to an Ongoing Struggle
By Elizabeth Alpern
From the Forward Passover Supplement

The Kitniyot Question: What’s a Convert To Do
By Elizabeth Savage

Arts & Culture

The Four ‘Sons’ as Characters From ‘Glee’
By Jay Michaelson
From the Forward Passover Supplement

The Four Sons
A Comic by Eli Valley
From the Forward Passover Supplement

Why Is Your Haggadah Different From Others? — A Survey of New Haggadot
By Jay Michaelson

Questioning the Questions
By Philologos

Poem: ‘Jerusalem: Easter, Passover’
By Stanley Moss
From the Forward Passover Supplement

Four Questions for Poetry Month: Seven Contemporary Poets Talk About Their Practice
By Jake Marmer

Passover Coverage on the Blogs

The Jew and the Carrot

The Sisterhood

The Arty Semite

The Shmooze

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