Tuesday, October 21, 2014 Tishri 27, 5775
Recipes designed to make it easy for you to hit a Pesadichah home run.
Variety is the spice of life, and Passover meals need more spice than those of any other holiday, due to both its length and restrictions. Leah Schapira and Victoria Dwek, the co-authors of the new cookbook, Passover Made Easy , obviously feel the same way: their collection of recipes spans the globe to help you keep Passover — and keep...
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Pesadichah cream puffs? Yes, please!
Dessert during Passover is just one of the many things you need to plan for in advance if you want to offer something other than fresh fruit. That's why we were so happy to have Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking , by Stanley Ginsberg and Norman Berg, cross our desk. It...
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Passover’s biggest tastemakers are trying something new.
By:
Melissa Jacobs, Jewish Exponent Feature
Pre-Passover is not the ideal time to chat with the CEO of Manischewitz. He’s a bit busy preparing for the Thanksgiving of the kosher foods world. According to the trade publication, Kosher Food Today, 40 percent of the industry’s $305,000,000,000 (yes, that’s billion)in annual sales happen around Passover. This year, as in the past several, the competition for those holiday...
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“So, where shall we eat?” is still a valid question 
during Passover.
By:
Stephanie Singer, Jewish Exponent Feature
Regardless of whether or not you go for the full Pesach Monty, complete with new dishes and kosher-for-Passover condiments, committing to eight days sans chametz (Hebrew for leavened foods that are forbidden during Passover) will be a challenge, thanks to the ubiquity of the five grains — wheat, barley, spelt, rye and oats — we must omit from our diets...
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By:
Chavie Lieber, JTA
The Orthodox Union announced last year that it would not certify quinoa as kosher for Passover out of concern that it falls into the category of kitniyot, a group of legumes forbidden because they look similar to grains.
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