Jews are a variety pack. These years, we recognize and treasure our diversity more and more.
The trick with Sephardic haroset is in the mixing. You use your hands, you call for more grated apple until it feels wet enough, then you add ground almonds until the raisin mush gets a little itchy between your fingers.
For some of us, planning our Passover cooking for our friends and family is intimidating enough. Now, imagine cooking at the White House? With noted in-house pastry chef Bill Yosses. Overwhelming, right? Well, not for Jewish food writer Joan Nathan. Nathan, a long-time DC resident and friend of Yosses’s spent Wednesday afternoon at the White House preparing Passover dishes at an event. Fortunately for us, it was caught on tape. Watch below as Nathan creates a pear and pecan haroset, which she learned to make recently while visiting Arkansas. The pair also cooks Nathan’s sweet Matzo Chremsel. For the complete recipes read more.
What happens after Farm-to-Table? Bloomberg Businessweek reports on municipal-wide composting, writing “Farm to table is good. Farm to table back to farm is even better.”
At first glance one might assume that a Sipping Seder, made up of six potent cocktails inspired by the Seder plate, is simply the grown up equivalent of the primary school’s set’s chocolate Seder — an excuse to over indulge, or a means to induce an alcoholic haze to counter the stress of a family Seder. Or perhaps, the maror and shank bone inspired drinks are simply the latest in the long line of Jewish kitsch.