Growing up in New Orleans, Nicholas Lemann never had gefilte fish. As an adult, determined to improved the dish, he devised what he calls ‘Gefilte With a Human Face.’
Seduced by the Italian dish, carciofi a la giudía or Jewish artichokes, Tamar Adler set out with 60 artichokes and vats of oil before a Seder. But little went as planned.
As the holiday approaches, chefs around the country face one of their biggest challenges: Passover desserts. Luckily, their sweet treats don’t disappoint. Try their recipes!
Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefiltaria, to discuss what makes gefilta gefilta. And, Leah chated with Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters, about what the Passover Seder looks like at the James Beard House.