It is April already; Spring is almost in the air and important holidays like Easter and Passover are upon us next week. As ever, these holidays are times for special family gatherings, laughing and feasting together. Households all over are busy working on menus and what wines to serve. Whether you are celebrating Easter or Passover, here are a few wines that I think will complement your meal well. More

Two big spring celebrations with lots of good food traditions are fast approaching: Passover, which begins at sundown a week from today, April 8, and Easter, celebrated Sunday April 12.

Here's a post to get a conversation going... More

We haven't written too much about Passover foods yet, and there are still a couple of weeks to go (it starts April 9th). But this slideshow of desserts is a good one to get your planning started. How good does that matzo almond brittle look? It reminds us of this Chocolate Toffee Matzo Candy. More

Now here's a handy tool for Thanksgiving and the other holidays swiftly approaching. We don't know about you, but there never seems to be enough room in our oven on the day itself. There are squash casseroles to be warmed up, stuffing to be crisped, and many more dishes besides. We need more oven space, and this rack might be a major helper. More

Some people think that breakfast is the easiest meal during Passover, content to have an excuse to eat deliciously rich matzah brei every day.

But for those of us used to having a simple dish of toast and jam, or a healthy bowl of cereal, switching to such a heavy breakfast every day is not so appealing. Without bread, breakfast can indeed be one of the hardest meals.

We searched the blogosphere and put together a roundup of interesting Passover breakfasts. More

Passover begins at sunset tonight. Happy Passover from The Kitchn - we hope that all celebrating have a joyful holiday and wonderful seder meal.

Anyone making matzah brei, the matzah egg scramble? We were inspired by this lovely photo from Flickr member ddot and now we're curious about this classic Passover breakfast. How do you make your matzah brei? Any family recipes or favorite toppings to share? More Passover links and recipes from The Kitchn below. More

Just a couple more days until Passover! Here are a few more great posts from Jewish community organization Hazon's food blog, The Jew and The Carrot.

Also make sure to check out our recent interview with their editor, Leah Koenig, on good tips for cooking for Passover for the first time. More

Here's a time-sensitive request, but we don't have a good answer. Any tips from you readers?

We have a recipe we want to use for Passover, but it calls for mustard. Mustard is not kosher for Passover. Is there a "fake" mustard, or a receipe for "fake" mustard? We have seen a reference to a Passover imitation Dijon, but have not to been able to track down any other information.

We read your answer for the mustard allergy question, but horseradish, would not be a good substitute. Have you ever heard of a synthentic mustard oil and if so do you know who the supplier might be?

Are you cooking for Passover for the first time this year? Passover is a holiday rich with thousands of years of tradition - family, cultural, and religious. Taking on some or all of the food responsibilities can feel overwhelming!

We asked Leah Koenig, editor of Hazon's blog, The Jew and The Carrot, for a few tips and ideas on cooking for Passover. She shares sustainable menu ideas, a good "first seder" cookbook, and her own favorite Passover treats. More

We might lose our foodie card for telling you this, but we don't really like beets very much. There's something about their earthy flavor that's a bit off-putting.

BUT, we love borscht.That earthiness is perfect when combined with dill and vinegar in a sweet & sour soup. And you can fine-tune the amounts of ingredients until it's as beety or non-beety as you wanna be. More