Charoset is so delicious, it should be eaten year-round and not just at the Passover Seder.
You thought charoset was just a fruity paste made of apples and walnuts? These insane versions of the traditional dish will make you think again.
Matzo isn’t called ‘the bread of our affliction’ for nothing. This charoset recipe will help mitigate any misery it may cause.
Drawing inspiration from his Brooklyn childhood, Little Beet chef-owner Franklin Becker developed a gluten-free version of apple pie with a Passover slant.
Ben and Jerry’s have come up with a kosher for Passover charoset ice cream flavor. But why stop there? From Manischewitz to macaroon, here are 10 other flavors they should consider.
It’s T-minus 12 days until Passover. So, while you’re getting your bread-binge on, consider this: There is a charoset-flavored Ben and Jerry’s pint waiting for you on the other side.
SHEHECHIYANU! We can finally eat chocolate on Passover that’s been certified not to have been made with trafficked child labor! Why is this so important?
Let’s face it: even without the charoset, we honor mortar on Passover. The food of this holiday isn’t—how can I say this nicely?—easy on digestion. Matzoh, potatoes, eggs, various proteins, cheese, it seems that most of what we eat is pretty heavy, and we often pay the price, feeling sluggish and fatigued, especially after the Seders. Yes, we are commanded to relax and to relish in our liberation, and the food of Passover makes this quite easy. When thinking about lightening up some traditional Passover dishes to avoid this eventual fate, we don’t often think of charoset as something that can be modified, especially since it’s already so delicious. And how and why would we lighten up the food that symbolizes cement, right?! Well, by integrating a few key culinary concepts from traditional Chinese medicine (TCM), it’s easy to make charoset a bit more activating and invigorating, so it can do more for your body than just sit there in your belly, mortar-like.
The act of eating in the Jewish tradition is never simply the consumption of food. Food is respected as fuel for sure, but food as a source of physical nourishment cannot be stripped from its other central roles as symbol, ritual object and identity builder. From Eve’s first bite in the Garden of Eden, food has assumed a unique place in our people’s collective meaning making project.