Category: passover
Passover in Tough Times through History, from the Egypt to the Inquisition to the Holocaust to the USSR
April 1, 2020
Jews who escaped from Poland to Russia, baking matzah for Passover, USSR, 1943. Yad Vashem Photo Archives 7995/1 There’s no denying that for most of us, this is going to be one weird Passover. Social distancing means no getting together with friends and family for seders, and grocery shortages (not to mention the risk involved […]
The Blessings of a Black Radish: On Abundance, Scarcity, and COVID-19
March 27, 2020
One Passover a few years back, I took it upon myself to try one of the most shtetl-tastic foods out there: the black radish. It’s rarely found in the United States today aside from occasional appearances around Passover and Rosh Hashanah, but the black radish is the most ancient type of radish, as well as […]
Sweet and Savory Persian Carrot Omelets for Tu b’Shevat
January 7, 2019
Tu b’Shevat, which this year begins the night of Sunday, January 20 (aka the 15th day of the Hebrew month of Shevat), is a holiday that has never really been on my radar. I don’t think I’ve ever celebrated it in any way. That’s a shame, since there’s actually a really nice meaning behind it: […]
A Simple and Healthy Sephardic Okra Dish: Bamia
April 12, 2018
I’m still on my post-Pesach detox, and today I have a great, healthy, simple dish—bamia—featuring a vegetable that doesn’t get enough love: okra!
An Unusual Persian Spinach Omelet for Passover (or Rosh Hashanah)
April 6, 2018
Today I have a delicious Persian Spinach omelet, perfect for Passover or any time of the year, with an unusual addition: walnuts!
A Passover Cult Classic: Claudia Roden’s Almond Orange Cake
April 5, 2018
By all accounts, this is THE Passover cake. Claudia Roden’s almond orange cake, based on a traditional Sephardic recipe, is one of the most raved-about Jewish cakes out there.
A Tempting Kosher Recipe from Manischewitz, ca. 1930: Asparagus Wheel
April 4, 2018
Today I have an outrageously delicious recipe for an asparagus and egg casserole from a surprising source: a 1930 promotional cookbook from Manischewitz, entitled Tempting Kosher Dishes.
Spring Compote with Citrus and Rhubarb for Passover
April 3, 2018
If traditional dried fruit compotes don’t do it for you, or if you’re just looking to branch out this Passover, try this fresh, seasonal variation, featuring rhubarb, raspberries, and citrus. Okay, I admit there are also a few prunes involved. But just a few.
Eggplant and Cheese Casserole: Almodrote de Berengena
April 2, 2018
Casseroles consisting of eggs, vegetables, and cheese are a mainstay of Sephardic cooking. They go by many names: fritada, sfoungato, quajado, cuajada, esponga, or, in Syria, sabanigh b’jiben. And, last but not least, almodrote. Hailing from Turkey, it can be made with eggplant, spinach or zucchini, and while all are delicious, I’m partial to this eggplant variety, since it’s the first […]
Rhubarb-Prune Tsimmes: A Spring-Inspired Take on an Ashkenazi Classic for Passover
March 29, 2018
At Passover, I’m all about celebrating the bounty of spring produce. There’s artichokes, asparagus, and above all rhubarb, that sour celery-looking vegetable masquerading as a fruit that’s, alas, rarely found outside pie in this country. But it doesn’t have to be that way. For example, you can put it in this rhubarb-prune tsimmes.