For many years, my daughter and I were lucky to be invited out for Passover. Besides joining a big group of people, and sampling a variety of Passover foods, I relished the added benefit of not having to plan, shop and cook for the daunting seder (first and second night) meals.
Many a great cook has been sent over the edge trying to produce some beautiful Passover baking.
It\’s that time again. With Pesach here, it\’s time for my annual wrestling match with my nemesis, the dreaded sponge cake.
With flavorful and fun recipes that use ingredients and combinations far from what used to be considered traditional Jewish cooking — think Juniper Berry and Peppercorn Crusted Skirt Steak with Spiced Onions — this book can add flare to a tired repertoire for both connoisseurs and amateurs.
By using your imagination and listening to the tried-and-true advice of the experts, you can create a stylish and sophisticated Passover seder that will have your guests wishing for another invitation next year.
It happens every year, said Daryl Schwarz — who opened this 100 percent-kosher market in 1989 — only lately it\’s been getting worse. Large supermarket and discount chains are able to undersell kosher specialty markets on the very products that, traditionally, have been the Jewish stores\’ lifeblood.
We learn in the haggadah, \”B\’chol dor v\’dor, chayav adam lirot et atzmo k\’ilu hu yatzah mi\’mitzrayim\” — \”In every generation it is one\’s duty to regard himself as though he personally had come out of Egypt.\”
The afikomen: dessert or simply a ploy to keep children — and some adults — awake through most of the seder? Most people probably favor the latter, and tend to choose one of two techniques to make finding the half-piece of matzah interesting:
When I recently attended Kosher World at the L.A. Convention Center, I saw a wide selection of Passover foods. They presented many interesting new food products: sausages, nondairy ice cream, frozen pizza, burritos, pasta of all shapes and sizes, and large selection of kosher wines from all over the world.
The first time Tina Wasserman prepared gefilte fish for Passover, it smelled up her whole house. The fish was past its prime, but it wasn\’t spoiled, so \”it didn\’t make my family sick,\” she said. But still, the experience was so horrifying that she didn\’t attempt to prepare gefilte fish again for many years. Since then, Wasserman, who is Reform Judaism Magazine\’s food columnist, has learned a thing or two about gefilte fish.
More news and opinions than at a Shabbat dinner, right in your inbox.