Crunchy on the outside, chewy in the middle, a good coconut macaroon is an irresistible thing. It's also a particular favorite for people observing Passover and those who avoid gluten. As long as you have some shredded coconut stashed away in your cupboard and a few eggs that you don't mind cracking, a batch of sweet macaroons can be yours in less than a half an hour.
In my quest for the perfect Passover cocktail to share with you for today's 10-Minute Happy Hour, my first instinct was to phone a friend. Since she converted to Judaism as an adult, I thought she would forgive my ignorance and be able to give me the inside scoop on what a kosher cocktail might look like. Her hard and fast answer was, "We don't really drink cocktails. We just drink wine and champagne." Hmmm, I thought, that's a start.
Q: While I don't only eat Passover-certified foods, I adhere to tradition and in addition to staying away from traditional grains, also avoid corn, beans, lentils and soy during those 8 days. However, over the last year I've drastically decreased my meat intake.
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?!
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?
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.
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.
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.
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!
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.