This is the Forward’s coverage of the Jewish holiday of Passover, also called Pesach.
Passover
The Latest
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Food Kutsher’s Tribeca Matzo Ball Soup
This recipe, from a dearly departed Tribeca restaurant, includes a turkey leg and chicken feet for additional flavor. Broth 1 3-pound whole chicken 1 turkey thigh, leg or 2 wings 1 pound chicken legs 1 head of garlic 1 carrot, chopped 1 celery stick, chopped 1/2 cup onion, chopped 4 sprigs fresh thyme 6-10 black…
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Recipes Passover Recipes From Israel’s ‘Biblical Chef’
Allison Kaplan Sommer took a foraging walk with Israeli Chef Moshe Basson. Check out what she learned here and read on for Passover recommendations and recipes from the chef. Maror When most of us think of bitter herbs on the seder table, we think of bottled beet colored or white horseradish bought at the grocery…
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Food Gourmet Seders, Restaurant Style
If you want to skip the cooking this year, and leave the seders up to the professionals, we really can’t blame you. Here are 19 restaurants across the country offering seder dinners. You don’t have to do much, just make a reservation (in most cases), show up and be treated to a tasty meal. Another…
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Life My Passover Wish for Russian Jews
There is nothing more Jewish than Passover, the holiday of hope. There is nothing more Russian than trying to get a little something extra from the U.S. government. So I thought I’d take this time leading up to Pesach to talk about my hope that the Russians who keep defrauding the government cut that out….
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News It Is Just Chopped Liver
Nothing evokes the Jewish holidays quite the way chopped liver does. It frequently appears at post-Yom Kippur break-fasts and makes eating matzo on Passover somewhat bearable. How chopped liver became a classic Ashkenazi Jewish staple is less clear. The Jews of Eastern Europe and Russia probably ate offal and lesser cuts of meat and poultry…
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Food Mixing Bowl: Passover Recipes and Jewish Restaurant News
These Kosher for Passover breakfast options actually make Passover food sound delicious: smoked salmon hash, asparagus frittata with horseradish sour cream and matzo granola. [Chow] Jewish Spanish restaurant La Vara is finally getting ready to open. We can’t wait to sample the menu. Get a sneak peak here. [Grub Street] Consumer Reports tries to pick…
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Culture ‘Tis the Season for New Haggadot
New American Haggadah Edited by Jonathan Safran Foer Translated by Nathan Englander Little, Brown. 160 pages, $29.99 Wellsprings of Freedom: The Renew Our Days Haggadah By Rabbi Ronald Aigen Emet Press, 148 pages, $23 The Koren Ethiopian Haggada: Journey to Freedom Edited by Rabbi Menachem Waldman Translated by Binyamin Shalom Koren Publishers Jerusalem, 200 pages,…
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Food Slivovitz Neat and Cocktailed
While reporting ?If the Slivovitz Hasn?t Killed You Yet, Have Another Shot,? for the Forward?s food and drink section, I talked to a lot of serious slivophiles. Some of them discovered the super-potent plum brandy later in life, but for many the appeal went back to childhood, growing up in families who drank slivovitz in…
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