In preparation for Passover, Marcia talked to leading Jewish foodies and put together the most useful, comprehensive list of holiday “hacks.” Check it out and start preparing for the best and tastiest Passover yet!
Passover is about freedom, so why are you slaving away in the kitchen? This year, we’re bringing you holiday dishes that are all about maximum flavor, minimum fuss.
Recipe of the Week
When learning about reducing kitchen waste a few years ago, I read…
Fried matzah, which Leah’s mother used to prepare during the Passovers of her childhood, was never Leah’s favorite Yemenite food, but with her mother now gone, it feels just right for Passover.
Yuca (or cassava), a Latin American staple, is a great option for Passover. It can be boiled, baked, fried and mashed, and it’s an excellent stand-in when you’re sick of potatoes.
Packed with protein and nutrients—not to mention flavor and texture!—quinoa, the Andean “superfood” can be prepared in so many different ways for Passover and all year long.
Matzah brei and pizza don’t have to be part of your Passover if you don’t want them to—especially when there are so many other ways to transform the flatbread people love to hate.