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If we start to play on the concepts of creating nouveau jewish food for our seders, then how will our kids grow to know true Jewish foods? Then, like the language of Yiddish, it too will be a dying food trend and it is my belief that every Jewish kid should know what a true potatoe kugel tastes like for passover just like they should know what tzimmes is....

As a canadian, the desire to assimilate is not as strong as it is in US and we don't look for new and different trends when it comes to the holidays...we look to tradition not away from it

This is the first year I will be making passover with my husband in our own house and I'm finding my self almost ridgedly drawn to the food traditions I grew up with, not because I'm so orthodox, but because it's the tastes and smells, the traditions that make me feel like it's passover.

I would say each year my mother and I will try a new recipe, but I agree with blondee47, it's just not really passover with out the familiar tastes of my mom's meatball stew, mandel breit and matzoh kugel. Even the new recipes have a familar flavor as we continue to use the same kosher brands of staples that admittedly aren't the healthiest or the freshest (powdered mash potatoes - the horror -- makes a great crusted tilapia; meatballs that taste uniquely like passover when cooked in Rokeach tomato sauce). So while I have to admit Quinoa with beets sounds good any other time of year, for passover I'll stick with a vegetable kugel.