Passover popovers will help you make it through the holiday
If you can’t deal with any more matzo, there is an alternative
If you can’t deal with any more matzo, there is an alternative
Cooking gefilte fish stinks up the house and many people won't eat it. Here's how I keep it on my Passover menu
This Shabbat, we are approaching our second Passover in the pandemic. I feel hollowed out. Empty. I miss my family. I want a large rowdy seder. The unfathomable – holiday without family – has become the routine. I break out an old recipe book, the one my mother gave me at my bridal shower. I…
“‘The New Passover Menu’ has arrived in order to set you free,” Paula Shoyer tells readers in the introduction of her newest cookbook, published by Sterling Epicure. That promise, from the author of “The Holiday Kosher Baker,” intrigued me. From what would we be liberated? What I found was that the assortment of recipes in…
An audacious twist on a Passover staple. Photograph by Michael Bennett Kress Charoset is the element on the Seder plate that represents the mortar used by the Israelite slaves to build bricks. Growing up, I had Seders almost exclusively at my parents’ house or at a handful of other relatives’ homes, and everyone made the…
Photograph by Michael Bennett Kress Quinoa is the greatest new addition to the Passover pantry. It finally received definitive rabbinic approval for Passover in 2014, after a rabbi was dispatched to Peru and Bolivia to see how quinoa is grown. He learned that quinoa grows at very high altitudes, while the grains that are prohibited…
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
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