Recipes

Seders Made Easy!

How to put some ‘Wow’ in your holiday meals

Just in time for the holiday, two experienced food writers have set out to make cooking for Passover fun, delicious and relaxed.

Recipes

These Tsimmes Recipes Are a Big Deal

By:

Rivka Tal, JE Feature

Here are some variations on a beloved Pesach staple.

Recipes

'Trifling' With Matzah

By:

Steven Cook

Noted restaurateur discusses his dual strategy of eating as little matzah as possible — and creating some real delicacies from this humble foodstuff.

Food

Passover: The Mother of All Kitchen Yuntifs

By:

Jamie Geller, Jewish Telegraphic Agency

Want to know a little secret that helps me keep my kitchen cool during the major food holiday that's fast approaching? Last year, 99 percent of what I made for Passover wouldn't qualify as a Passover recipe. Of course the dishes were all kosher for Passover, but they didn't require any major Passover ingredient tweaks. These recipes were , however,...

Food

Pesach: No Longer Must It Be Eight Matzah-Laden Days

By:

Ethel Hofman, Jewish Exponent Feature

For home cooks, the eight days of Passover have always constituted a challenge. The basic rule has been that any product that is fermented or can cause fermentation may not be eaten. That includes five grains: wheat, rye, barley, oats and spelt. However, Sephardic tradition has always allowed rice to be used. Growing up in Scotland in the 1960s, as...