In her book ‘1,000 Foods to Eat Before You Die,’ Mimi Sheraton offers the definitive word on making gefilte fish even a doubter will love.
Joan Nathan’s circular salmon gefilte fish terrine is sure to be a hit at your seder this year
Noted herb authority Jo Ann Gardner had doubts as to whether horseradish was really the bitter herb for your Seder plate. So she embarked on a quest to find out.
With the Festival of Freedom fast approaching, it’s time to take another look at Jon Stewart’s Passover midrash from Nisan 5772 (April 2012). Think of this a followup to last month’s “War on Purim” segment. This time, though, I’d argue that there’s a serious argument behind the humor. To quote him: “Mishpoche, we gotta take it up a notch.”
Jon Stewart delivered an inspired rant last night comparing the charms of Easter vs. Passover. The key line: “As a father of mixed-faith children who are exposed to both holidays, I can’t help but feel that we Jews are getting our asses kicked out here.”
More and more, young Jews and families are creating their own Passover traditions in restaurants. Joan Nathan reports for the New York Times.
Make the sauce: combine crème fraiche, mustard and chopped dill in a small bowl. Season to taste with horseradish. Serve the fish with crème fraiche.
Warning, this horseradish is only for the very brave. I highly recommend slipping on a pair of ski goggles before working with the horseradish.