It's Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red onions, on white and brown eggs. The result was a gentle palate of reds and browns.
Passover began last night at sundown, and the weeklong celebration is now underway. We talked a little about the food traditions of Passover in this lovely article from Mayim Bialik. But now we're curious about your own favorite food traditions and recipes for Passover.
It's Passover and Easter this week, so I can't not give you a lamb recipe. Here's a really easy one.
I took the concept of Marge Piercy's Cinnamon Lamb in her book, Pesach for the Rest of Us, and applied it to a stew since lamb stew meat is what I had on hand last night, along with two hungry men and a culinarily curious toddler for dinner.
Before her semi-recent narrative on the Passover Seder, Marge Piercy is a writer I knew of primarily as a poet. Her fiery, intense poetry was brought to my attention by a writing teacher when I was a teenager. And so it was with surprise and delight that I learned two years ago of Piercy's light but meaningful piece on the Seder, Pesach For The Rest of Us: Making the Passover Seder Your Own.
If ever a book spoke to an ex-poet/food writer who spent much of her childhood surrounded by Jewish friends and classmates but had little understanding of their traditions, this is it.
Most commercially-made matzo is about as tasty as the cardboard box it comes in. We imagine that making it ourselves has to be an improvement and we're curious to give it a try. Has anyone made homemade matzo before?
Are you making lamb for Easter or Passover? This traditional meat is very easy to prepare; its rich taste and tender texture almost always come through. It's certainly easier than the Thanksgiving turkey! We also love how lamb is so right for the spring herbs popping up, and this recipe showcases those fresh herbs and garlic.
The thing we like best, though, about this recipe is that it lends itself well to leftovers. Watch for another recipe in a couple of days that will put any roasted lamb leftovers to equally delicious use.
The holiday of Passover (Pesach in Hebrew) begins this year Wednesday night, April 8, and continues through April 16. Passover is the festival of the Jewish calendar most focused on the home. This spring celebration re-enacts the Exodus in our kitchens and living rooms so that all participating in the ceremonial meal, or Seder (meaning Order), feel as if they, too, were taken out of slavery and are now free. Here's a little Everything You Ever Wanted To Know About Passover from an old friend of mine...
Quinoa is gaining popularity as a substitute for wheat and rice during Passover. It's fluffy, pearled texture means it behaves just like a grain, even though it's not, making it a kosher alternative perfect for all kinds of side dishes.
Just because it's spring doesn't mean we have to stop braising. Italian-Style Braised Spinach with Shallots and Garlic sounds pretty perfect right now. That, plus lots of Passover recipes in this week's roundup.