For Jessica, the real challenge during Passover isn’t forgoing the bread and pizza, but rather the lack of legumes, especially chickpeas, which are an everyday part of her diet.
As with many other topics in the Jewish community, the dialogue on kitniyot (legumes and more during Passover) is gaining steam and there are plenty of varying opinions on the matter.
Even after becoming pescatarian, there’s one dish that still stirs up Leah’s memories: Yemenite chicken soup, especially the Passover version. But it turns out the flavors hold their own even without the meat.
For a long time, Wendy’s family’s tzimmes—flanken with sweet potato and carrots, all cooked down to a sweet pot of comfort—wasn’t part of the repertoire. But then it made a comeback.
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.
Hosting your first Passover seder? Heather put together a menu, shopping list and timeline so you know exactly what to buy and when to prepare everything. Holiday meals have never been easier!
When it comes to Passover, the freezer is your best friend. With some advance prep, you can fill your freezer with a whole week of holiday eats that aren’t just matzah pizza.
Growing up Catholic in the South, Heather didn’t have much exposure to Passover. But as someone who loves to cook, hosting the seder with her fiancé was a natural choice.
Congressman Jared Polis traces his family’s history through recipes passed down from his great-grandmother, grandmother and mother and recorded in community cookbooks and even encased in plastic in a Rolodex.
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.