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.
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.
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.
There are a few recipes that we turn to every holiday season, and this is one of them. This is a workhorse of a cookie recipe. Why? Well, it has everything you need for good cut-out sugar cookies. They mix up quickly, and they are full of sugar and butter so they keep well. This is a firm dough that can be rolled and cut more easily than Play-Doh, and yet it turns out a meltingly delicious cookie, with hints of almond, vanilla, and lemon.
Quick: close your eyes, and picture your favorite Jewish foods. What do you see? Brisket, latkes, matzoh ball soup, kugel… What, no cakes or tarts? No scones, pies, or brownies? But take heart. Paula Shoyer, a lawyer-turned-pastry chef trained in Europe, recently came out with a new cookbook, The Kosher Baker (Brandeis University Press, 2010), just in time for Rosh Hashanah.
OK, you know we're almost always about home cooking here at The Kitchn; we don't linger long over candy and other packaged foods. But we just cannot pass up the creative (and culinary) possibilities of Peeps. This diorama has been making the rounds, and it's our favorite of the season so far.
The first Seder of Passover week is tonight. Like many other major religious holidays, this ancient celebration is full of symbolism and meaning represented by food. From the unleavened bread to the bitter herbs and sweet charoset, each bite from the Seder plate tells a story.
We can almost hear the sound of the mouse clicking to the next page or your index finger rolling down the scroll button... Gefilte fish—much less homemade gefilte fish—is not on most people's wish list. Passover is almost over, seder plates have been cleaned and put away, and we're talking gefilte fish? Well, we're hoping that maybe next year, when you're looking for a fresh alternative to the jarred stuff, you might find your way back here. Because this recipe is easy and delicious. (Why, hello. Are you still reading?)