Q: I greatly overestimated the amount of brisket I needed at my seder this year, and now I have ten pounds of delicious brisket sitting in my freezer. Do you have any advice on what I can do with all this brisket?!

Sent by Rikki More

We are entering the Passover and Easter holidays — and both are holidays rich with tradition, memory, and meaning. Do you gather with friends and family for Passover or Easter (or do you celebrate both — as do many friends of mine?). We'd love to hear all about your food plans for these occasions! What are you making? Where are you celebrating? More

Q: Tthis will be my first try at making duck (from frozen). The recipes and techniques need to be usable for Passover, which requires no yeast or yeast products. This knocks out many readymade dressings, stocks, and spice mixes. Also, my daughters and myself have horrible reactions to corn and corn products.

Sent by S.A. More

Q: Does anyone have a relatively foolproof Passover sponge cake recipe? The last sponge cake I made ended in disaster although my gallant son insisted that it was delicious and asked to take some back to college with him.

Sent by M More

These days it happens more often than not: you find yourself hosting a dinner party where at least one guest has a dietary restriction. I've gotten used to this. I once fed a group of ten actors for a week: one vegan, two vegetarians, one allergic to nuts, one lactose intolerant and one with a wheat allergy, so I know I can usually roll with pretty much any cooking challenge.

But sometimes I goof, and when the goof is simply forgetting about an allergy and realizing I can make up something else on the spot, I get excited. This is how unexpected ideas come to be and how some of my best recipes are born.

Recently, I found myself tending a table for four, including a newly gluten-free friend. At the end of the meal, I set out four perfect little lemony desserts containing flour. Oops. More

What better topping for a weeknight yogurt or ice cream dessert than a sprinkle of crunchy, homemade granola? And one that's adaptable for Passover, as well? Crumbled sheets of matzo replace the standard granola grains in this recipe. Whip up a batch today! More

When we posted a Passover recipe for sweet and crunchy quinoa salad last week, we had no idea that quinoa may not actually be kosher. A comment on that post brought it to our attention, and this weekend the New York Times delved more deeply into the fascinating debate surrounding this South American grain and its place on the Passover table. More

Over the past few years, when I've had a question about Passover or kosher cooking, I've turned to one person: Leah Koenig. She was the editor of The Jew and the Carrot for two years, and now she has just written a beautiful new book: The Hadassah Everyday Cookbook. Here's a quick review and a peek inside, with a delicious cucumber lamb salad — perfect for lunch or for Passover itself. More

Matzoh brei is just the comforting, homey dish to serve the morning after your Passover Seder next week. My grandmother would never have added pecans, bananas and maple syrup (she was more of a salt and pepper gal), but I believe she would have surprised herself, raised an eyebrow, and enjoyed this delightful variation. More

Passover is coming up (it begins next Monday at sundown) and so we have been looking for good Passover recipes to share this week. Most Passover tables are completely free of grains and bread, of course, but those of you who miss your carbs over this holiday week might be surprised and pleased to hear that quinoa is actually kosher for Passover. Paula Shoyer, a chef and cookbook author, shared this surprising bit of news with us, as well as an absolutely delicious recipe for the Passover table: a sweet and crunchy quinoa salad. More