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.
A boozy orange salad inspired by a Sicilian salad puts a lot of symbolism on the table, with the orange that represents feminism and Israel, olive oil for peace and wine for, well, Passover.
Last week, Sixth & I hosted the first in a three-part series on modern Israeli cooking taught by local caterer and writer Vered Guttman. The focus: Sephardic and Israeli Passover cooking.
Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
When it comes to Passover, your Paleo and gluten-free friends might be onto something… Judith rounded up a variety of grain-free breads that spice things up for Passover and all year round.
Lots of people dread Passover, but for those of us who don’t eat gluten, the holiday is an exciting time to stock up on recipes and let our year-round favorites enjoy the spotlight.
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.
Who needs avocado toast when you’ve got matzah? Annabel came up with four ways to make your matzah into open-faced sandwiches that will make your regular bread jealous and one sweet and spicy option.
Believe it or not, with each passing year, we get more excited about Passover. Where others see limitations, we see thrilling new challenges and endless inventiveness. Who knew that eight days could feel too short?
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!