Passover Puts Jewish Recipes In The Spotlight

I don’t know about the annual Passover seder at your house, but at mine we’re very motivated by the prospect of homemade gefilte fish that’s more enjoyable if you only have it once a year, and the smell of the brisket in the oven. We drink some wine, read about three pages of the spiel, bust through the “Bag ‘o Plagues” and start ladling out grapefruit-sized, dill-studded matzo balls. The whole thing takes about 20 minutes start to finish, longer if we’re less disciplined than normal about recovering from laugh breaks. For that reason and many others, Passover is my favorite food holiday of the year.

Every family has their own culinary traditions when it comes to the big day, and while the only rule we still adhere to is “no leavened bread,” by no means does that limit the potential for the deliciousness of this joyful occasion. (We had two rules, but someone always claimed Elijah’s cup as their missing beverage). There’s a world of kugel out there, lots of vibrant spring vegetable preparations (parsley dipped in salt water does not count as a spring vegetable preparation, FYI) and a ton of mouthwatering desserts without a crumb of risen flour in sight.

Don’t forget, Jews all over the world celebrate Passover. Try soup from Mexico or the Mediterranean and leave the traditional recipe for next year.

Jess Kapadia, Senior Editor

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