Tuesday, September 2, 2014 Elul 7, 5774
Adding a Mexican flair to Passover
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Tim Spinner and Brian Sirhal want you to think trilingually this Pesach. In addition to English and Hebrew, they want you to brush up on your Spanish phrases like “salmon tostada,” “red chile-matzah ball soup,” “brisket tacos” and “fresh berry pavlova.” OK, so the pavlova is actually Antipodean in origin and was created in honor of legendary Russian ballerina Anna...
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Geila Hocherman is a kosher cook with a mission.
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One of the most challeng­ing meals of the day dur­ing Passover is break­fast.
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While opulent seder din­ners inspire thoughts of freedom and joy, Passover lunches often bring ­affliction and the bitterness of kitchen slavery more to mind, both for challenged cooks and frustrated eaters. But Jayne Cohen, author of Jewish Holiday Cooking , suggests that neither bread nor pizza is necessary for a delicious lunch during Pass­over. What is often needed, however, is...
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Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL Passover is coming up, and with it, Passover baking's tricks and treats. Many of the usual year-round baking staples are prohibited because they produce chametz (leavened or fermented wheat, barley, rye, oats, spelt) or are kitniyot (legumes: avoided by Ashkenazi and some Sephardi, including beans, rice, peas and lentils and some seeds) -- or may contain...
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