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...
Passover of course has deeply steeped cooking traditions, with the Seder plate and its symbolic morsels, roasted lamb, and the parade of matzoh and wine. Easter, too, is rich with food traditions, from meats like ham, rabbit and lamb, to sweets like hot cross buns and the ubiquitous (at least to my dad) marshmallow Peeps.
These two holidays, for Christian and Jewish people, are some of the most joyful cooking times of the year. Spring is in the air, family gathers, and kitchens heat up. We'd love to hear about your traditions. What are your cooking plans? Any burning questions for the cooks in this kitchen?
• Previous Passover coverage on The Kitchn.
• Previous Easter coverage on The Kitchn.
(Images: Easter egg from Flickr member ccarlstead, Matzoh from Flickr Member PinkMoose)