Traditional recipes

Spend Passover with The Daily Meal

Spend Passover with The Daily Meal

From beginning to end, plan your holiday with us

Your Passover plans start here.

With spring comes multiple celebrations, and one of them is Passover. This Jewish holiday isn’t just a one-day occasion, though, it’s broken down into a weeklong celebration, one that’s filled with tradition and handled with care.

The Daily Meal has an all-inclusive guide to the holiday, helping you with everything from choosing a seder plate to preparing a hefty collection of kosher recipes to selecting beautiful settings to serve them up on.

We’ll assist you in filling each day with Passover-appropriate meals; our guide includes traditional dishes, a treats guide, and chocolate-covered matzo — sounds pretty amazing, right?

If cooking isn’t your thing, look forward to our restaurant guide, recipes from our favorite chefs, traditions from around the world, and Passover travel tips.

With a guide that’s geared toward both kids and adults, we’ll make sure this year’s Passover is a sure-fire success, whatever your plans are.

Head here to plan your Passover with The Daily Meal.

How To Make The Perfect Passover Seder Meal For Two

Passover 2020 is nearly here, and sadly, many couples will be spending their seder meals without the rest of their family near as we're still under social distancing orders.

The first seder this year falls on Wednesday, April 8.

For those who can't spend either the first or second night of Pesach with family, we've got you covered.

Before you ransack your kitchen pantry in desperation, there are plenty of easy-to-whip-up dishes perfect for a traditional Passover dinner, even if it's for no more than two.

Just follow the recipes below and you'll be on your way to serving up a mouthwatering meal that's sure to impress your sweetheart as you share the festival holiday together, cozy at home.

If there's one thing Passover is about, it's food — but, of course this isn't your typical romantic dinner.

The seder is a ceremonial meal held on the first (and second if you don't live within Israel) night of Passover.

In Hebrew, seder means "order", and refers to the step-by-step ritual leading up to the meal itself.

As explained by Chabad, "During the course of the evening you will have: four cups of wine, veggies dipped in saltwater, flat, dry cracker-like bread called matzah, bitter herbs, often horseradish (without additives) and romaine lettuce, dipped into charoset (a paste of nuts, apples, pears and wine), and a festive meal that may contain time-honored favorites, like chicken soup and gefilte fish.

"Each item has its place in a 15-step choreographed combination of tastes, sounds, sensations and smells that have been with the Jewish people for millennia."

Here's our 2019 Passover seder menu with recipes for two, so you can celebrate with a salmon filet glazed with date honey and orange, a matzo ball soup, a sweet charoset dessert and a cocktail inspired by the meaning of the holiday itself.

The Drink: Maror
By The Sipping Seder


  • 3 oz (90 ml) Belvedere Vodka
  • 1 Small Golden Beet, raw, peeled
  • 1 Slice Fresh Horseradish, peeled, about the size of a quarter (25 x 25 x 2 mm)
  • Fresh Red Beet, raw, peeled, for garnish

1. Cut the golden beets and horseradish into small pieces and muddle thoroughly in a mixing glass with half an ounce (15 ml) of the vodka.
2. Add the remaining vodka to the mixing glass and fill 2/3 full of ice. Shake vigorously.
3. Strain through a fine mesh strainer into a chilled cocktail glass.
4. Garnish with a stick of red beet (about 1/8" x 3" or 80 x 5 mm) at the moment of serving.

Notes: Use freshest, juiciest red beet possible for a dramatic color transformation. We suggest slipping the beet garnish into the cocktail as you serve it. The red color will begin to bleed out into the yellow liquid immediately. Leave it to your guest to observe or agitate the process as they see fit.

For those concerned with kashrut (i.e., keeping kosher): As Sipping Seder says, "Because of the grains used to distill the spirits in the recipes, the cocktails in The Sipping Seder are not kosher for Passover. However, a few of our drinks can be adapted easily to meet the requirements. Or, you can enjoy any of these cocktails to get into the spirit of the holiday as Passover approaches."

The Appetizer: Matzo Ball Soup
By Elana Horwich of Meal And A Spiel

Start this recipe the day before you plan to serve it. If it is already too late, plan on chilling the matzo ball mix for at as long as you can, three hours at least.


  • 1 cup matzo meal
  • 4 eggs
  • 4-5 tablespoons duck fat or schmaltz, at room temperature
  • 4 tablespoons (homemade) chicken broth
  • 1 1/2 teaspoons salt plus more for salting cooking water
  • 1 teaspoon pepper
  • 1/4 teaspoon dried ginger (don't worry, they won't taste like ginger . it just adds a taste of freshness to the matzo balls)
  • 1-2 tablespoons chopped herbs (celery leaves and/or parsley and/or chives and/or cilantro and/or dill)
  • 1 quart homemade or boxed chicken broth
  • 1 carrot
  • 1 piece of celery
  • Some parsley or dill to throw into cooking water
  • Homemade chicken broth for serving

1. In a small pot, add the 4 tablespoons of homemade chicken broth and set over medium flame until it is reduced in half to 2 tablespoons. Pour into a glass and set in fridge until it reaches room temp.
2. Whisk eggs, 1 1/2 teaspoon salt, pepper, ginger and chopped herbs in a bowl until well mixed.
3. Stir in matzo meal and reduced chicken broth.
4. Add duck fat or schmaltz and stir in well.
5. Cover with plastic wrap and put in fridge overnight.

1. In a large pot, set 5 quarts of water along with the boxed or homemade chicken broth, carrot, celery and parsley or dill over a high flame and cover until it comes to a boil.
2. Add a small handful of salt to the boiling water/broth as if it were pasta water . it should taste salty like the sea.
3. Using wet hands, form the matzo meal into imperfectly shaped balls, about 1 1/2 inches in diameter.
4. Place each one in the boiling water/broth. Stir to make sure they don't stick.
5. Cover and cook for 50 minutes.
6. Cut one open to make sure it is fully cooked. If not cook them for a few minutes more.
7. Lift out of water with a slotted spoon and place one or two in a serving bowl.
8. Ladle homemade chicken broth into each bowl.
9. Optional: garnish with a little chopped parsley or dill.

Note: If you are not serving them immediately, just keep drained matzo balls in a covered glass bowl until you are ready to use them.

The Main Dish: Salmon Filet Glazed with Date Honey & Orange
By Executive Chef Andreas Marinkovits of Inbal Jerusalem Hotel

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  • 800 g Salmon fillet, cut to 4 equal sized pieces, with the skin on or off as you prefer.
  • Oil for searing

Date Honey & Orange Glaze makes 240 ml or 1 cup)

  • 80 ml or 1/3 cup of Silan (Date honey)
  • 80 ml or 1/3 cup of Orange Juice
  • Zest of 1 Orange
  • 1 small clove of garlic peeled and chopped
  • Small pieces about 1 cm of fresh Ginger peeled and chopped
  • 1 teaspoons of cornstarch

1. Mix all ingredients of the glaze except the cornstarch in a saucepan.
2. Heat the saucepan over low heat until glaze begins to bubble.
3. Mix cornstarch with a little water. Add to the glaze in the saucepan and stir until it thickens. Then remove from heat and let glaze cool.
4. Marinate the salmon with half of the glaze about 2-4 hours, or overnight.
5. Pre-heat oven to 350 degrees F.
6. Heat up nonstick pan over medium heat. Add a few drops of oil and sear the marinated salmon until nicely browned, about 1 to 2 minutes.
7. Brush the seared salmon with some of the remaining sauce and transfer it to the preheated oven. Bake for 8-10 minutes or until the salmon is just cooked through.
8. Remove from oven and drizzle remaining glaze over the salmon. Serve immediately.

The Dessert: Apple-Walnut Charoset
By Medifast


  • 3 medium Gala or Fuji apples, peeled, cored, and cut into chunks*
  • 1 1/2 cups walnut halves, lightly toasted and cooled*
  • 1/2 cup sweet red wine (e.g. Manischewitz Extra Heavy Malaga) or grape juice
  • 1 1/2 teaspoon ground cinnamon
  • 1 tablespoon packed brown sugar

1. Give walnuts a quick pulse in the food processor.
2. Add apples and remaining ingredients, and process till just blended and spreadable, but not too mushy.
3. Store, covered, at room temperature until ready to serve, or refrigerate.

*If not using a food processor, dice apples fine and nuts coarse.

Passover rules and recipes for a yeast-free week

Passover, the annual festival celebration of the Jews&rsquo liberation from Egyptian slavery, began Friday and will last eight days. Over the course of the holiday, those observing Passover adhere to a host of food-related rules.

Breads and leavened products are off-limits because the biblical story of Exodus says the Jewish people left their homes so quickly after being freed that they didn&rsquot have time to let their breads rise. Matzah, a flourless cracker, takes the place of bread during Passover.

Any food that contains rye, barley, oats or spelt is considered hametz, or non-Passover friendly. This limits most pastries from being consumed and rules out flour-containing items, such as cereal or pasta.

Passover-friendly equivalents of wheat products, such as pizza and bagels, can be found in grocery stores. It&rsquos important to remember that just because a product is gluten-free, it does not mean it is certified kosher, much less certified kosher for Passover. Most kosher-approved products are labeled as such.

Most fresh meats and produce are acceptable to eat, and, as usual, meat should not be paired or mixed with dairy. But be careful: Frozen vegetables and some ground meat are hametz because of the way they are processed and packaged. Raw fish is kosher-friendly unless it has been glazed, which would require certification of the glaze.

Some oils are off-limits during Passover as well. Canola oil, peanut oil and all other oils, with the exception of olive oil, are not allowed.

For Ashkenazi Jews, kitniyot items are another subgroup of food products not allowed. Kitniyot items have hametz grains mixed into them or were processed in the same way as hametz. Vegetables such as corn, edamame and green beans are considered kitniyot, as well as mustard and sesame seeds.

Ground spices must be Passover-certified, as well, because certain hametz facilities process spices. Some spices are kitniyot altogether, such as cardamom and caraway.

If you are making desserts during Passover, watch out for sweeteners that contain corn syrup, processed honey or maple syrup. Brown sugar might also be hametz.

Snacking on campus this week will be difficult. Keep in mind that dried fruits can be treated with oils that are hametz. Raw nuts don&rsquot require certification, but many shelled nuts are made with preservatives and additives that would require certification.

To make an easy and Passover-friendly dessert, try our vegan chocolate mousse recipe here.

&ndash 1/2 cup unsweetened almond milk

&ndash 3 tablespoons pure maple syrup

&ndash 2 tablespoons cocoa or cacao powder

&ndash 1 teaspoon vanilla extract

&ndash Place all ingredients in a blender and blend until smooth.

&ndash Divide between 2-3 small ramekins and cover them.

&ndash Place in refrigerator to set, at least two hours, before serving.

Just Luxe

With Passover on the horizon, it’s time to finalize your Seder plans. Perhaps you’re planning to host the meal at home with friends and family for the first night, but what about the remaining seven days of the holiday? There are plenty of restaurants across the country that are planning special menus for Pesach. So sit back (or recline in this case) and let the culinary professionals take it from here.

Some restaurants are serving kosher-for-Passover menus throughout the entirety of the holiday others are serving the special meal for one day only. The offerings also vary in terms of format — some places are going the whole mile by offering a full Seder, while others are doing prix fixe or tasting menus or just adding a few Passover-friendly dishes to their regular menu.

Whether you’re looking for an out-of-the-ordinary Passover experience, like perhaps a Mexican-inspired Seder or an innovative Mediterranean feast, or a more traditional one, The Daily Meal has you covered this holiday season.

Craigie on Main: Chef Tony Maws claims that Passover is his favorite Jewish holiday, which is why he always makes sure to offer plenty of options at Craigie on Main. The dishes that will join the regular menu this year include matzo ball soup, lamb shanks, and charoset.

Lumière: During the first and second nights of Passover, Lumière will be offering a full menu of holiday dishes, including Chatham haddock salad, roasted chicken, and flourless chocolate soufflé. (Photo courtesy of Lumière)

Kutsher's Tribeca: Kutsher's Tribeca will offer a special five-course prix fixe menu on the first and second nights of Passover this year. The highlights include chopped duck and chicken livers with pickled vegetables, wild halibut gefilte fish, and braised brisket.

Telepan: During the first and second nights of Passover, Telepan will offer a special Seder-style menu with dishes like spring vegetable soup with matzo balls, king salmon with beets and horseradish, and pineapple lemon sorbet.

Sòlo: During the week of Passover, Sòlo will be offering special lunch and dinner menus as well as a separate Seder menu the will also serve a variety of Passover-friendly desserts. (Photo courtesy of Telepan)

Toloache: From April 6 through 13 Toloache will offer a couple of cocktails made with Kosher tequilas, as well as Mexican-inspired dishes like a matzo brei tres leches dessert and braised short ribs with matzo ball croquettes and ancho chile salsa.

Asi’s Grill and Sushi Bar: Asi’s Grill and Sushi Bar, a Glatt Kosher restaurant in Miami Beach, is offering a wide variety of homemade Passover classics this year — available for both eat-in and takeout.

Rosa Mexicano: Rosa Mexicano in Miami is offering special lunch and dinner menus for the entire week of Passover. The special dishes include red snapper gefilte fish, duck and beet borscht, and brisket tacos. (Photo courtesy of Rosa Mexicano)

Akasha: Akasha will host a Seder on the second night of Passover, including innovative dishes like matzo eggplant Parmesan, vegetarian chopped liver, and sunflower seed and almond macaroons.

Jar: Suzanne Tracht will be serving a different dish featuring matzo brei for each night of Passover this year at Jar. Some of the creations include matzo brei with pencil asparagus, burrata, and brown butter, and matzo brei with roasted shimeji mushrooms, truffle cheese, and salt.

Susan Feniger’s Street: This homage to street food around the world is serving up two special menus for the second night of Passover — one for meat-eaters and one for vegetarians. Highlights include smoked fish and potato bimuelos and warm halloumi salad. (Photo courtesy of Jar)

Di Pescara: Di Pescara is taking the guesswork out of the the first and second nights of Passover. They’re offering a full menu available in the restaurant as well as for takeout, complete with a Seder plate.

Feast: For the entire week of Passover, Feast will offer a menu that's available prix fixe and à la carte. However, the traditional Seder plate will only be available on the first and second nights of the holiday. (Photo courtesy of Feast)

Zahav: Zahav has crafted a special menu available for Passover week, including salt cod "kibbe," artichoke and celery salad, and brisket with charoset and coffee.

Fork: On the first and second nights of Passover, Fork will offer a prix fixe menu including such dishes as demitasse matzo ball soup, Passover tapas, and braised lamb shanks. (Photo courtesy of Zahav)

Perbacco: Perbacco has invited chef Joyce Goldstein, author of Cucina Ebraica, to helm the kitchen and help Perbacco’s chefs deliver a special meal inspired by Goldstein’s Passover recipes on April 10.

The Daily Meal

The Daily Meal covers every aspect of the food and drink experience: restaurants, chefs, food trends, cookbooks, wine and spirits, healthy dining, home entertaining, food-oriented travel &apos and of course cooking. We believe that cooking and eating together unite us and connect us with the outside world. These pursuits can and should be fun &apos as should a web site dedicated to them. And the. (Read More)

Charoset may symbolize the mortar that enslaved Israelites used in their forced labor for the pharaoh, but that doesn’t mean it needs to taste like cement. If you’re trying to recreate the charoset you grew up with, this classic recipe of apples, raisins, nuts, wine, cinnamon and honey will get you pretty close.

No seder is complete without a bowl of matzo ball soup. Though it’s a comfort food year-round, Passover is its time to shine. This recipe is as traditional as they come but gives some must-know tips and tricks to make the best soup ever. It also offers advice for making and freezing all the components ahead of time.

Bubbe’s Passover, circa 2019: Feeding the soul while keeping the body healthy

(April 8, 2019 / JNS) Sweet gefilte fish with a dollop of eye-watering horseradish. Fluffy matzah balls floating in golden chicken soup, raisin-dotted matzah kugel, tangy stuffed cabbage, crunchy charoset, mile-high sponge cake.

This time of year (Passover—or Pesach in Hebrew—begins at sundown Friday, April 19, also the start of Shabbat), you may come upon recipes faded by the years in the handwriting of beloved mothers or grandmothers tucked into old cookbooks or recorded on yellowed index cards.

These, along with the fragrance of the Passover kitchen itself—and the first taste of matzah smeared with horseradish and charoset—can transport you back to the sights, sounds and tastes of seder nights a half-century ago.

But when the nostalgia lifts, if you’re not careful, eight days (make that seven in Israel) of these wonderful time-honored Passover foods can also widen your waistline, dull your brain in a perpetual carb-fog and slow your kishkas to a near standstill.

Fortunately, there’s an art to preparing traditional foods that retain the power to pass on to the next generation this beloved family holiday while eating smart, creating a Passover that’s healthful without losing its soul.

Joan Nathan, the Julia Child of Jewish cooking, has updated many of her family’s Passover dishes, including Passover recipes, for her latest, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World (Knopf).

“Seder night is a big deal in our family,” says Nathan, who each year hosts as many as 40 guests for the big event and, the week prior, holds a “gefilte-in” for friends to come and cook together.

Beginning with the salad, Nathan adds the key ingredient of creativity to every course, with a special focus on using vegetables to keep the “HQ” (health quotient) high. And she loads her mother’s traditional brisket recipe with plenty of carrots.

Paula Shoyer, author of The Healthy Jewish Kitchen (Sterling Epicure, 2017) and The New Passover Menu (Sterling Epicure), suggests an easy formula for “lightening up” traditional recipes: Take down the sugar a notch replace some matzah meal with other kosher-for-Passover options like a mixture of almond and coconut flour and use coconut oil (look for extra-virgin with a reliable hechshers, kosher symbols) instead of the ever-present margarine.

“And people will find that if they cook from scratch, they’ll avoid all the unhealthy chemicals in the packaged Passover foods—and save money, too,” notes Shoyer. “It only takes a few more minutes to make brownies yourself.” Creating a salad dressings of olive oil and vinegar with spices can help you dodge some of the arguably less healthful oils (peanut and cottonseed among them) long associated with Passover cooking.

Israelis are mad about cauliflower and zucchini, and both of these are spotlighted in Steven Rothfeld’s love letter to Israeli cuisine Israel Eats (Gibbs Smith). Note: On Passover Israelis are split between Sephardic tradition, which allows the eating of kitnyot (most notably legumes and rice), and Ashkenazi custom, which considers these things to be chametz—not kosher for Passover. (Though in the spirit of what Rothfeld calls “Israeli fusion,” in recent years many Ashkenazim in Israel and elsewhere have opted to spend Passover eating like Sephardim). Tip to shoppers: You’ll notice that many “Kosher for Passover” products add the word “Kitniyot” somewhere on the package as a warning to consumers whose tradition is to avoid it. (Not sure what’s kitniyot? Arlene Mathes-Scharf of put together this list with the late Rabbi Zuche Blech:

“The best advice I can give for keeping healthy on Passover is to listen to your body,” adds Rothfeld. “Just because it’s a holiday, don’t overeat, and even though it looks amazing, don’t eat it if you’re not hungry.” (Kind of the flip side to the Haggadah notation: “All who are hungry, come and eat.”)

Then there the folks whose food sensitivities—to gluten, nuts or dairy for instance—make Passover a dietary challenge. When Marcy Goldman’s nut-allergic son longed to eat her charoset, a delicious part of the seder that calls for nuts, she quickly went to work concocting a version he could safely enjoy. The result? “Paradise Charoset” in her Newish Jewish Cookbook (River Heart Press).

Goldman also makes a point of slipping healthful, colorful veggies and fruits into other traditional dishes, creating such treats as her “Three-Level Kugel.”

“You can eat smart over Passover,” she insists. “You don’t have to recycle potatoes, kugels and roast all week. And remember, it only takes one or two Passovers to make your adaptations into your family Passover traditions.”

There is also oat matzah on the market that solve the gluten-free problem (you may need to order them if they’re not available near you), as they’re kosher for making a bracha (“blessing”) over (Note: Not all gluten-free matzah are, just the oat). And those sensitive to nightshades such as white potatoes will have to be vigilant about scouring the labels due to the literally tons of potato starch used in prepared kosher-for-Passover foods.

As for the most common health complaint from Passover—the infamous constipating powers of matzah and its by-products—Nathan says her ancestors were wise enough to build relief right into their traditional holiday recipes. “Our family always serves our krimsel (matzah fritters) with plenty of stewed prunes … even way back then, they understood.”

Tips for Getting Through Passover Healthfully:

Drink L’Chaim to Life. Upping the hydration gives your digestion a fighting chance of moving that slow-mo’ matzah train down the tract.

Don’t Be a Coach Potato. Staying active, and taking a brisk walk daily either before meals or after the dishes are done, can also help keep you functioning physically and mentally as well as spiritually.

Four Cups to the Wind. Even though the minimum for each of the four cups is about 3 ounces, all that alcohol on an empty stomach can make you feel sick, if not downright tipsy. Let your body signal you when to cut back. Or there’s always grape juice for those who cannot drink wine for medical or other reasons.

Marcy Goldman’s Nut-Free Passover Paradise Charoset (Pareve)


2 cups coarsely chopped apples

½ cup water or orange juice

2 tablespoons sweet red wine

Place all ingredients in a medium saucepan.

Over low-medium heat, cook the fruit slowly until the apples soften and the cranberries pop open. Stir, ensuring mixture does not burn on bottom. You may have to lower the heat.

After mixture is cooked down and is thicker, adjust tartness to taste with more orange juice and sugar. If it seems too thick, add a touch more water or orange juice. Cool well. Refrigerate after it cools down.

Serve cold or room temperature. (Some of this is used on the seder plate a side dish may be offered with the main meal.)

Best Matzah Balls (with Olive Oil) by Weekend Cook (Pareve)


1½ cups matzah meal, or more as needed

Whisk eggs and olive oil in a bowl until combined.

Stir both amounts of club soda and salt into egg mixture.

Mix matzah meal into wet ingredients to form a workable dough if mixture is too wet, stir in a ¼ cup more matzah meal. Cover and refrigerate for 30 minutes.

Bring water to a boil in a large pot.

Wet your hands and form matzah-ball dough into walnut-size balls. Gently place matzah balls into boiling water.

Reduce heat to low, cover and simmer matzah balls until tender, 25 to 30 minutes.

Note: For firm/hard-middle matzah balls, either reduce the seltzer or add ¼ cup matzah meal.

Stuffed Cabbage from Oratorio in Zichron Ya’acov, as published in Steven Rothfeld’s Israel Eats (Meat)


1 cup jasmine rice, rinsed

5 tablespoons olive oil, divided

2 tablespoons toasted pine nuts

2 tablespoons chopped dried cranberries

1 teaspoon ras el hanout (a Moroccan spice blend)

Salt and freshly ground pepper

1 generous cup chicken stock or broth

1 large garlic clove, crushed

Preheat the oven to 350 degrees.

Freeze the cabbage for 24 hours to facilitate separating of leaves.

Defrost cabbage. Separate leaves, trying not to rip them. The more whole leaves, the better.

Bring a small pot of water to a boil. Add the rice and simmer for 20 minutes. Drain.

Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the lamb and sauté until browned and no pink remains, 8 to 10 minutes.

Stir in the blanched rice, mint, tomatoes, pine nuts, cranberries and ras el hanout. Season generously with salt and pepper.

Arrange one-fourth of the cabbage leaves in the bottom of a medium-size Dutch oven or heavy pot. Top with a third of the meat mixture. Cover with another fourth of the cabbage leaves. Top with another third of the meat mixture. Cover with another fourth of the cabbage leaves. Top with the remaining third of the meat mixture. Cover with the remaining fourth of the cabbage leaves.

Pour in the chicken stock and lemon juice. Add the garlic clove season generously with salt and pepper.

Cover tightly and cook for 1½ hours. Remove the lid from the pot. Cover contents of the pot with a plate, then top the plate with a brick or cans as weight.

Refrigerate overnight. Bring the cabbage cake to room temperature. Cut into slices and serve.

Joan Nathan’s Salmon-Gefilte Fish Mold with Horseradish and Beet Sauce (Pareve)


1 pound cod, flounder, rockfish or whitefish

3 medium red onions, peeled and diced (about 2 pounds)

3 tablespoons vegetable or canola oil

4 tablespoons matzah meal

2 large carrots, peeled and grated

4 tablespoons snipped fresh dill, plus more for garnish

1 tablespoon salt, or to taste

2 teaspoons freshly ground pepper

2 tablespoons sugar parsley, for garnish

Horseradish and beet sauce (see below)

Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish you want some texture.

Preheat the oven to 325 degrees.

Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.

In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.

Put the fish, onions, eggs, 2 cups water, matzah meal, carrots, 4 tablespoons dill, salt, pepper, mustard and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.

Pour the mixture into the Bundt or tube pan, and then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour or until the center is solid.

Remove the Bundt or tube pan from the water dish allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.

Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving.

Slice the terrine as you would a torte, garnished with parsley and dill and served with Horseradish and Beet Sauce (see recipe below).

Horseradish and Beet Sauce (Pareve)


3 large beets (about 2 pounds, trimmed but not peeled

3 tablespoons extra-virgin olive oil

4 ounces (about 1 cup) peeled and roughly chopped fresh horseradish root

2 tablespoons white vinegar

1 to 2 tablespoons fresh lemon juice

Heat the oven to 350 degrees.

Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven and allow to cool, and then peel and cut into large chunks.

In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.

Adjust the seasoning as needed. Cover and refrigerate for at least a day.

Serve as an accompaniment to the Salmon-Gefilte Fish Mold (see recipe above).

Joan Nathan’s Favorite Brisket (Meat)


2 stalks celery with leaves, chopped

8 carrots, peeled and cut into ½-inch diagonal slices

¼ cup chopped fresh parsley

Preheat oven to 325 degrees.

Place onions and garlic in a 5-quart to 6-quart casserole. Season brisket with salt and pepper.

In a large skillet, heat oil over high heat and sear brisket until browned, 3-4 minutes on each side.

Place fat-side-up on top of onions. Add tomatoes and their juice, breaking them up with a fork.

Add the wine, celery, bay leaf, thyme and rosemary.

Cover casserole and bake for 3 hours, basting with pan juices every half-hour.

Marcy Goldman’s Three-Level Kugel (Pareve)

Broccoli Layer:

1 pound broccoli, cooked, chopped fine

Carrot-Squash Layer:

1 cup butternut squash, cooked and mashed

Cauliflower Layer:

1 pound cauliflower, cooked, finely chopped

Preheat oven to 350 degrees.

Line a 10-inch springform pan with parchment paper (bottom and sides). Spray with nonstick cooking spray. Place pan on a parchment paper lined baking sheet.

Prepare first layer by cooking broccoli and then combining with rest of ingredients (for that layer) in a bowl. Spread in springform pan.

For the second layer, in a bowl, blend the carrots, with squash, sugar, egg, matzah meal, salt, cinnamon and orange juice. Gently spread over broccoli layer.

For the third layer, prepare cauliflower. In a small skillet, heat the oil and sauté the onion until lightly cooked and golden. Place with cauliflower in a large bowl and stir in the eggs, matzah meal, salt and pepper. Gently spread this over carrot-squash mixture.

Bake 50-60 minutes or until a skewer inserted in center comes out clean. Cool 15 minutes before serving.

Paula Shoyer’s Chocolate Quinoa Cake

Ingredients for cake:

2 tablespoons potato starch

⅓ cup orange juice (from 1 orange)

2 teaspoons kosher for Passover vanilla extract

1 cup dark unsweetened cocoa

2 teaspoons baking powder

2 ounces bittersweet chocolate

Fresh raspberries for garnish (optional)

Ingredients for Glaze (Optional):

5 ounces bittersweet chocolate

1 tablespoon sunflower or safflower oil

1 teaspoon kosher-for-Passover vanilla extract

Preheat the oven to 350 degrees.

Place the quinoa and water into a small saucepan, and bring it to a boil over medium heat.

Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all of the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.

Use cooking spray to grease a 12-cup Bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt, and process until the mixture is very smooth.

Melt the chocolate over a double boiler or place in a medium microwave-safe bowl, putting in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds until melted. Add the chocolate to the quinoa batter and process until well-mixed.

Pour the batter into the prepared Bundt pan and bake it for 50 minutes or until a skewer inserted into the cake comes out clean.

Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze over the cake.

Garnish with fresh raspberries, if desired.

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Focusing on Freedom: A Family Passover Countdown

Why is this Passover different from all other Passovers? For many of us, Passover this year is going to be a very different experience than in years past. This year, many of us are spending the weeks leading up to Passover struggling to balance the demands of working from home and caring for our children full-time. We’re also facing the reality that we may need to celebrate Passover without the relatives and friends that usually join us at our Seder tables. So how can a family stay positive during this strange time? How can parents help their kids look forward to Passover with joy and excitement, even though the holiday may look very different than it has in previous years? This Passover Countdown is designed to help families take time each day to focus on the deep meaning of Passover, and to prepare for the holiday with fun, engaging activities. For each day over the two weeks leading up to Passover, the Countdown offers a suggestion for an activity that parents and kids can do together, or a link that families can follow to find Passover resources. We hope that you will find these suggestions helpful, and that Passover’s central themes of freedom and family will help strengthen you until our communities are returned to health and fullness.

Wednesday, March 25 – First things first: can you eat all the food in your house before Passover? Read this article from Ritualwell about the Zero Waste Passover Challenge, an initiative that holds added meaning this year as many of us experience for the first time what it’s like to make do with limited groceries and to focus on using what we have.

Thursday, March 26 – Check out some PJ Library books about Passover to get inspired and learn about some of this holiday’s special traditions.

Friday, March 27 – There are many wonderful Haggadot that are available – but if you’re feeling creative, you could explore ways to create your own Haggadah at Working on this project together with relatives in other locations could be a great way to bridge the miles as Passover approaches.

Saturday, March 28 – It’s Shabbat! Take a breather and go outside.

Sunday, March 29 – Feeling crafty? Check out these ways to make your own Seder plate and give your Seder table a personalized touch.

Monday, March 30 – Spend some time exploring I Left with Moses, a kid-friendly, interactive website created by the Jewish Education Center of Cleveland. I Left with Moses offers creative ways to delve into the core themes of Passover and to prepare for the holiday’s ritual aspects.

Tuesday, March 31 – Practice the Four Questions (Mah Nishtanah) for the Seder, with help from this video from BimBam.

Wednesday, April 1 – Check out this Pre-Seder checklist from PJ Library, and have your kids help you prepare the recommended items for the Seder night.

Thursday, April 2Read Kippi and the Missing Matzah: A Sesame Street Passover by Louise Gikow. This charming book engages the Sesame Street characters in a search for the afikoman. Invite your family to discuss: Which Sesame Street character best represents each of the Four Sons?

Friday, April 3 – This year, we may not be packing for Passover travel, but we can still explore the meaning of the holiday by “packing” for our trip from slavery to freedom. Have each member of your family pack a suitcase or duffel bag with items that they would want to take if they were embarking upon a journey like the ancient Israelites. Gather together to show what you packed and to talk about what it might have felt like for our ancestors to leave on this momentous journey.

Saturday, April 4 – It’s Shabbat! Take a breather and go outside.

Sunday, April 5 – Interested in trying out some new recipes for the Seder – or learning how to make some traditional Passover dishes? See My Jewish Learning’s list of Passover recipes for inspiration and instructions.

Monday, April 6 – Are there relatives with whom you won’t be able to celebrate Pesach this year? Do you miss the opportunity to gather loved ones in your kitchen for pre-holiday cooking and preparation? Try a remote “cook-along” via FaceTime or Zoom, and make a family recipe together.

Tuesday, April 7 – It’s the last night before Passover! Involve your family in the tradition of Bedikat Chametz – the search for leavened foods all around your home. Learn how to do Bedikat Chametz with this engaging video.

Mint Tea Infused Moroccan Lamb Stew

Serves 6

This has super flavors infused in a traditional Moroccan stew. It keeps for days, covered in the refrigerator or up to two months in the freezer so it&rsquos a great make-ahead Passover meal.

  • 2 cups freshly squeezed, strained orange juice (from 6 medium oranges)
  • 1/2 cup mint tea leaves or ¼ cup concentrated mint tea
  • 3 lbs. cubed lamb stew meat
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Passover mustard
  • 1 teaspoon cumin
  • ½ teaspoon ground cloves
  • 3 tablespoons cottonseed oil or other neutral oil
  • 1 medium yellow onion, cut into 1/2-inch dice
  • 1 medium carrot, cut into 1/2-inch dice
  • 1 small rib celery, cut into 1/2-inch dice
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated fresh ginger
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef stock
  • 1 cinnamon stick
  • 1 cup dried apricots, halved
  • 1/2 cup chopped fresh mint leaves whole leaves for garnish
  • Garnish: Drizzle of non-dairy creamer or pareve whipping cream, optional

In a 2-quart nonreactive saucepan, bring the orange juice to a simmer over medium heat. Remove from the heat, add the tea leaves, and steep for 3 minutes. Strain through a fine-mesh sieve, pressing to extract as much liquid as possible, and set aside. If using prepared seeped tea, warm orange juice and tea in a small saucepan. Turn off heat and set aside.

Season the lamb with salt and pepper. In a flat dish, combine the mustard, cumin, and cloves. Dredge the cubed lamb in the mixture.

In a 7- to 8-quart heavy-duty pot, heat 2 tablespoons of the oil over medium-high heat. Add the lamb and cook until browned on both sides, about 3 minutes per side. Set aside. Add the remaining 1tablespoon oil, onion, carrot, celery, garlic, ginger, and any remaining spice mixture (from the dredge) to the pot. Cook, stirring often and scraping the browned bits from the bottom of the pan, until the vegetables begin to soften, about 5 minutes.

Stir in the infused orange juice, tomatoes, cinnamon stick, and beef stock. Return the lamb to the pot. Add the apricots, cover, and adjust the heat to maintain a gentle simmer. Cook, turning the stew occasionally, until tender, 1 to 1-1/2 hours.

Stir in the chopped mint. Serve topped with whole mint leaves.

Passover with the Stars 2016

Our popular series Cooking with the Stars returns as we gather around the Passover table, sharing favorite recipes from some guest culinary stars. Some of these recipes are beloved heirlooms some are updated treasures, several are new and contemporary. All are truly delicious! We have included some updated links to our past galaxy of culinary stars as well, and will be adding new recipes often.

We thank our STARS for sharing their cherished family food jewels, and wish them all a happy, kosher Passover!
The KosherEye Passover HOTLINE is open for your questions through April 22. Send your comments or questions to [email protected]

Helen Goldrein

Helen is an online kosher cooking star in England, and fast becoming well known in the U.S Her website Family-Friends-Food shares her favorite kosher recipes, most of which she cooks for family and friends. Helen published her first book Helen's Delicious Pesach in 2015 and features 8-days-worth of breakfasts, meat-free main dishes, side dishes and salads, potato dishes, and cakes & desserts, ensuring that Pesach mealtimes will be memorable for all the right reasons. The cookbook's recipes are all naturally gluten-free, and are also free from kitnyot gebrokhts. All the recipes are tried and tested in Helen's family kitchen. Most are so delicious that you'll want to eat them all year! Her book can be purchased on Amazon. Try Helen's recipe for Indulgent Pesach Tiramisu

Jonathan Margolin

Dr. Jonathan Margolin came to kosher at age 12. So, he understands the taste and flavors of non-kosher. His food experiences vary from a trip to Boston to have lobster, mornings at McDonalds&rsquos, Gyros in Queens, NY, to a breakfast of dim sum and steamed meat buns in Chinatown. His current life combines his profession in the healing arts. He is a Podiatrist, and for the past 16 years has been a practicing owner of Teaneck Podiatry, LLC in Teaneck, NJ. His second passion is food, and after attaining a professional certificate from the Center for Kosher Culinary Arts (CKCA),he has created Toque & Scalpel to bring cutting edge kosher cuisine to others passionate about food. Through his website and blog, he shares recipes, cooking techniques, and more. Try Jonathan's recipe for Quinoa Gumbo

Mia Adler Ozair

Mia is a clinically licensed psychotherapist in Los Angeles, California specializing in working with the Jewish community. In addition to her ten-plus years of experience as a therapist, she has over 20 years of experience in the worlds of education, non-profit organizations, and public speaking. She is a professional writer with two books and numerous articles published at www, Most notably, Mia is the mom to nine kids--yes nine! Three of hers, four of his, and two of theirs, providing Mia with plenty of opportunity to have fun in the kitchen and to share her recipes, and that of family and friends in her book "Cook, Pray, Eat Kosher." Try Mia's recipe for Simple Brisket

Lauren Stacy Berdy

Lauren Stacy Berdy earned her professional diploma from Ecole de Cuisine, La Varenne Paris, France in 1978, then spent a few years working in Europe before bringing it home. She spent more than three decades as a private chef-caterer. She now resides 130 paces from the beach with her husband in Hollywood, Florida, where she wrote Remaining Kosher Volume One: A Cookbook For All With A Hechsher In Their Heart. This eBook is available on iTunes. Volume Two is well on its way. Try Lauren's recipe for Red Onion Jam .

Dini Klein

Dini is an enthusiastic foodie, personal chef and the founder of Dini Delivers.
She graduated from the Center or Kosher Culinary Arts (CKCA) in 2011 with a Servsafe certification, and followed up her training with an externship at The Prime Grill
On her YouTube channel (Dini Delivers) Dini showcases her unique cooking style and her relatable personality. Dini frequently performs cooking demos, does live TV cooking appearances, and gives private cooking classes for aspiring cooks of all ages. Her most recent project is her partnership with Above and Beyond Catering, a New Jersey based catering company, enabling her to deliver larger events such as weddings, bar/bat mitzvahs, and everything in between
In addition to serving as a personal chef, Dini write articles for food magazines and websites including The Feedfeed and Refinery 29 , contributes to cookbooks, collaborates with brands and companies on her videos, and writes guest blog posts. Dini lives with her husband and two daughters in New Rochelle, NY. Try Dini's recipe for Crackling Brownie Meringues.

Amy Kritzer

Amy Kritzer, Author, Sweet Noshings, Founder, What Jew Wanna Eat
Amy Kritzer is an award winning food writer, recipe developer, founder of the cooking blog What Jew Wanna Eat. On her popular site, Amy provides traditional Jewish recipes with a modern twist in ingredients and style such as Tex Mex Potato Latkes or Chocolate Hazelnut Rugelach. After moving from New York City to Austin, TX in 2009 to escape cold weather, she discovered her love of queso, country music, and cooking. Soon after moving, Amy left the business world to attend Le Cordon Bleu Culinary School to hone her cooking skills and work on her passion. Her recipes and writing have been featured in numerous publications and websites including The Today Show, Cosmopolitan and Bon Appetit. She is a regular cooking demonstrator on KXAN Austin. In 2012 she was a finalist in Daily Candy&rsquos Start Small Go Big small business competition and in 2013 Relish Magazine named her a Top 5 Jewish Blogger. Jewish Woman Magazine called her a chef to watch in 2013. Her first book, Sweet Noshings, comes out in August 2016. Try Amy's recipe for Flourless Orange Chocolate Fudge Cupcakes.

Alon Shaya

Chef Alon Shaya discovered his passion for cooking at an early age, spending most of his time in the kitchen with his mother and grandmother. He was born in Israel, and raised in Philadelphia.
In 2003, Alon moved to New Orleans where he began training under Chef John Besh., and after Hurricane Katrina, Alon moved to Italy to continue to explore his passion for Italian cooking.
In 2010, Esquire Magazine named Alon one of four Chefs to Watch, and he was named one of the "50 people changing the South" by Southern Living Magazine in 2015. In 2015, Alon was awarded the James Beard Foundation's Award for "Best Chef &ndash South". Later that year, Alon was named one of &ldquo50 most influential American Jews in America&rdquo by The Forward, as well as one of Tasting Table&rsquos &ldquo46 Chefs Who Ruled the Kitchen in 2015&rdquo and The Daily Meal&rsquos &ldquo15 Top Chefs of 2015.&rdquo Additionally, New Orleans Magazine&rsquo named him &ldquoChef of the Year&rdquo. Esquire named Shaya &ldquoThe Best New Restaurant in America&rdquo in 2015. Alon Shaya is Executive Chef and Partner of three acclaimed New Orleans&rsquo restaurants Domenica, Pizza Domenica and Shaya, all honored by prestigious publications worldwide. (No, these restaurants are not kosher.) We are delighted to present his kosher for Passover recipe for Matzo Ball Soup .

Torah of Food

Join guest chefs and educators to explore the connection between food and Torah through text study, farm tours, cooking demos, permaculture workshops and lively Shabbat services. All kosher meals are included and are from ethically sourced, farm fresh ingredients.

Presenters include cookbook author, restauranteur and teacher, Levana Kirshenbaum, and Michael Solomonov, James Beard Foundation award winning chef and owner of Zahav and Citron and Rose, Philadelphia.

Click here for more info and registration. Use discount code “friend” for $50. off weekend fee.

Expand Your Chocolate Horizons

Chocolate Fest at 92Y in New York —may just have you drooling as you taste and chat with some of the world’s most talented tastemakers. Sip a chocolate cocktail, pair cheese with confections, sample rare treats and savor classic French pastries.

Sunday, April 21, 2013 at 7:30 PM

Click here for more information and tickets. Click here for a list of the impressive line-up of producers.

Come for Dinner Y’all

City Grit Southern Style Shabbat Dinner

City Grit is a culinary salon in NoLiTa and brainchild of Sarah Simmons, recently named one of America’s Greatest New Cooks by FOOD AND WINE MAGAZINE.

Sarah’s delicious Southern-influenced Shabbat dinners are a super special, multi-course dinner featuring her take on traditional Jewish classics.

Kosher Like Me? Not a problem. Specify VEGETARIAN when registering here.

When: Friday, April 19th at 7:30pm
Where: 38 Prince (between Mott and Mulberry)
Price: $55, wine and beer available for purchase

Israel Sustainable Food Tour

May 22-27, 2013

Enjoy six glorious days touring Israel and experiencing the sustainable food movement first hand through a partnership of Hazon and the Heschel Sustainability Center.

VISIT food growers and producers

MEET change makers, activists, chefs

EXPLORE issues of food justice

TASTE the most inspired food

Click here for more info. and to register.

Time to Sign Up for your Summer CSA

Sport Hill Farm, an organic farm in Easton, CT, has announced that registration is open for their weekly, summer CSA (running early June-Mid October). Pick up will be at Westport’s Wakeman Town Farm, Fridays, 1-7PM.

Find more information and Register while shares are still available.

Leave your Passover Seder to the Experts

Looking for restaurants offering Passover Seders?

Prime at the Bentley (500 East 62nd Street at York) AND Solo (550 Madison Avenue btw 55th & 56th Streets) both offer strictly kosher Seders in NYC.

  • Seders will be held both nights. The Seder includes 3 courses, a Seder plate, Hagaddah and option to be with a Rabbi holding a communal Seder ($149/person + tax and tip AND $85/child under 10 years old + tax and tip)
  • Call for reservations. Solo : (212) 833-7800
  • Prime at the Bentley: (212) 933-9733

The Ultimate Passover Gift Box

Add flavor and laughs to your Seder when you bring along or ship ahead Gefilteria‘s fresh, artisanal Gefilte fish, carrot citrus horseradish, sweet beet horseradish (all kosher), a copy of Old Jews Telling Jokes (maybe not so kosher) and a matching apron to humor your host. Click here to order while supply lasts.

Brazilian Cooking Taste and Demo

Leticia Moreinos Schwartz, Brazilian Chef and cookbook author, will demo and share tastes of her Brazilian specialties at a women’s cooking event in Westport, CT. Event will be kosher.

Click here to register. Location will be sent upon registration.

Second Night Seder at Balaboosta

On Tuesday, March 26Th Balaboosta will join forces with Chef David Tanis (New York Times columnist) and Pastry Chef Keren Weiner (Il Buco) to present an inventive second night Seder dinner.

The celebration will include a five course Seder dinner , wine pairings and live music by Shahar Mintz and Naomi Less.

$120 per person including wine pairing

Vegetarian options are available if requested in advance. The lucky afikoman finder will be rewarded, of course!

The festivities begin at 6:30 PM.

e-mail [email protected] for reservations.

Maple Sap is Flowing

Warmer days and cool nights of early spring prompt the sap to flow. Learn about it at

Warrup’s Farm (organic) in Redding, CT. as they demonstrate how sap is collected and made into syrup.

NYC Vegetarian Food Fest

The Metropolitan Pavillion

Click here for more info and a full schedule of vendors and activities for kids and adults.

Jewish Iraqi Kubbeh Pop-Up

The After Hours Kubbeh Project is a pop-up serving Jewish Iraqi comfort food in a creative environment. The Kubbeh Project will live for only 3 weeks at Zucker Bakery in NYC’s East Village. Executive Chef Itamar Lewensohn, Cafe 48, Tel Aviv, will be creating new takes on traditional kubbeh.

All meat is kosher and vegetarian options abound. Click here for more info.

Serving dinner beginning at 6 PM at Zucker Bakery, NYC

March 1-21, 2013

Get this Purim Fete Started

Chef Russell Moss is cooking up sweet and savory combos you’ve never dreamt of for this celebration! Think oven roasted tomatoes with cinnamon and jalepeno, for starters.

Martini pairings will heighten the festive mood, no doubt.

February 22, 7 PM until who knows when…

Nosh, Walk and Learn

Join Context for a walking seminar with docent Jennifer Abadi, chef, cooking instructor and cookbook author on February 12, 10 AM- 1 PM.

This Jewish Cuisine and Culture walk will lead participants to the great culinary landmarks of the Jewish Lower East Side. We’ll be sampling knishes, smoked fish, bialys and pickles that reflect the Jewish immigrant experience in NYC from the early 20thc- 1960’s.

Click here for tix and more info.

Chocolate Lovers Taste for a Great Cause

Calling all chocolate lovers and do gooders! Join in a sweet tasting event at the Fourth Annual Chocolate, Dessert and Wine Lovers’ Evening to benefit the Shelter for the Homeless in Stamford, CT.

Meet local companies, creators and producers.

Stamford Marriott Hotel and Spa

All Under One Roof

Kosher Food and Wine Experience celebrates its seventh annual tasting event. Indulge in noshes from the tri-state’s best kosher restaurants and caterers. Sip on wines and spirits from more than 2oo providers.

Come hungry and ready to whet your whistle!

Winter Harvest Menu at Kosher Pop-Up

Dan and Yair Lenchner are at it again with their seventh pop up restaurant featuring winter harvest ingredients at their best.

Six courses will be served including pan fried sweetbreads with black truffles, smoked short ribs or seared sea trout, wild mushroom dumplings and more. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries.

Watch it all come together while eating in the kitchen at The Foundry, Long Island City.

$100 pp including a choice of wines

Date Night Competition

Competitive couples ramp up your creativity and speed as you cook under the watchful eye of The Center for Kosher Culinary Arts‘ master chefs. Bring your game on as you face the market basket you’ll be given. Can you and your partner handle the pressure?

Winners score a $150 gift certificate towards a future class at this kosher culinary school in Brooklyn.

Loaves of Love

Thursday, January 24, 2013

7 PM at Chabad Center, 79 Newtown Turnpike, Westport, CT

Join with other women for this inspirational hands-on challah baking event. Each participant will make 2 challot one for your own Shabbat table and one to share.

This evening is dedicated in loving memory to the precious children who lost their lives in Newtown, CT.

Click here for more info and to register.

Tales from the Kitchen

Savory stories, nosh and schnapps will be served up at Beyond Bubbie‘s star infused event at 92Y/Tribeca, Wednesday January 16 @ 7 PM.

Come hear personal food stories from Mo Rocca, Carla Hall, Joan Nathan and a hilarious cast of others, including you!

Click here for more info and tix.

Gefilte in Stores, Finally!

At last! The Gefilteria‘s small batch, sustainable Gefilte loaves, spicy carrot or beet horseradish and bottled kvass products are available in stores around NYC. These old world, traditional Jewish foods have been re-thought and re-created for modern tastes by the dynamic Brooklyn based team. Click here for store locations. Tasting is believing!

Not By Bread Alone


In Not by Bread Alone, the world’s only professional deaf-blind acting company takes the audience on a captivating and magical tour of their inner world. As bread is kneaded, formed, and baked on stage, these extraordinary storytellers convey their memories and dreams, mixing reality with fantasy, grandeur with ridicule, in a journey that ignites the senses. Reflecting the daily activity at the company’s own Nalaga’at Center for the Deaf-Blind in Tel Aviv, this unique, immersive experience features a local version of their acclaimed BlackOut Restaurant, operated in complete darkness, and the sign language-only Café Kapish, which will be open 1 hour prior to curtain.

Olio Nuovo Celebration and Tasting

In Italy, olive harvest and crush is cause for celebration.

Enjoy a complimentary tasting flight of just pressed oils at Olivette’s tasting room and shop, Darien, CT. through December 31.

They’ll be sure to walk you through it. You’ll surely love this Italian tradition.

Chinese and a Movie on December 25

Is this your family tradition?

Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai.

12:30pm – Doors open
1pm – Back to the Future
3:15pm – Back to the Future Part II
Food from 12:30pm until it is all gone.
Both screenings will be on BluRay.

Ticket Price: $25 in advance/$30 at the door. Click here for more info. and tix.

Saugatuck Grain and Grape Champagne Fundraiser

December 22, 3-8 PM

Saugatuck Grain and Grape, Westport, CT, will be donating at least 10% of proceeds from Bubbles, Bubbles and More Bubbles, champagne tasting, to the Sandy Hook School Support Fund.

RSVP on their Facebook page and join neighbors and local merchants. A contribution of $5.,to help boost the proceeds, will be requested at the door.

“Let’s Brisket!”

“Let’s Brisket”, is scheduled for Tuesday , December 18, 6PM at the Center for Jewish History, NYC

Mitchell Davis, James Beard Foundation, will moderate a panel exploring brisket history, origins, trends and cooking methods.

A reception featuring Erin Patinkin’s brisket inspired cookies from Ovenly, will follow.

Click here for tix and to see who’s on the panel. You’ll be impressed!

Latkes and Vodkas

Sweets from Cake Suite

Eight layers oozing chocolate ganache for eights nights, rich and buttery Chanukah cookies, challah with white chocolate bits!

Contact Michelle at Cake Suite, Westport, CT, to place your special order for your Chanukah festivities.

Some non-dairy and gluten free items available. Chanukah begins December 8!!

A Venetian Chanukah

Cooking Demonstration and Tasting with Alessandra Rovati, food historian, cook and writer at

Wednesday December 5, 7 PM.

Learn about Chanukah traditions, taste the unique flavors of this Italian region, and learn to make items your family will be wow’ed by!

Click here for more information and to register for this delicious evening in Westport, CT. Location will be disclosed upon registration.

Hudson Valley Veggies and Berries

WinterSunFarms Winter CSA Pickup at Wakeman Town Farm, Westport, CT

December to April, Second Thursday 1-7pm Dates: 12/13, 1/10, 2/14, 3/14, 4/11

WINTER CSA may include: Sweet Corn, Butternut Squash Puree, Green Beans, Peppers, Tomato, Blueberries and Pea Shoots. All veggies and fruits were harvested at Hudson Valley farms this summer. Crops were flash frozen to provide summer freshness all winter long while supporting local farmers.

For more info and sign up click and check Westport, CT as your pickup point!

Make Your Feast Local

Special Thanksgiving Market Day for Connecticut locavores seeking the freshest ingredients and prepared dishes from our favorite vendors!

Arrive early on Wednesday, November 21 at the Westport Farmers’ Market, for best selection

10-2, Imperial Avenue commuter lot

Westport, CT.

Hear the Sizzle

Is your latke making style nouveau or more like Bubby’s?

Mail your favorite latke recipe to [email protected] by November 19. The winner will fry ’em up on December 10 at the Fourth Annual Latke Festival at BAM and win a Breville Scraper Mixer Pro Stand.

Check out the tasty company you’ll be in and get frying!

Eat, Drink and Think Like… Leonardo da Vinci

Learn about Leonardo’s Milan in 1495 and taste historically accurate foods and wine with Jane Tylus, NYU Professor and Italian Renaissance specialist, and Ross King, author, Leonardo and the Last Supper, 2012. Click here for info./tix. November 4, 2012- 2-4:30 at the 92Y Tribeca, NYC. Edibles prepared by 92YTribeca Executive Chef Russell Moss.

Pre-program kick-off:
Pine nut butter cookies
Coffee and tea

Post-talk reception:
Tile fish with lemon, butter and orange
Roasted mushroom crustini
Bread salad with parmesan cheese mint, thyme and parsley
Blackberries and honey
Italian wine

Give Back During Foodie Fest

Greenmarket Table Class and Lunch

Join Melissa Roberts for a hands-on cooking class highlighting ingredients sourced from the Westport Farmers’ Market. This 3 course Autumnal celebration will incorporate fruits and veggies that may not be on your radar yet. We’ll eat it together, and learn how to navigate the market and take advantage of the season’s bounty. Lunch will be kosher and vegetarian/dairy.

October 25, 11:30-1:30 at Chabad of Westport

Class is being held at 159 Kings Highway North. Click here to register.

Haute Truck Food

Are you hankering to taste dishes that temp you from food trucks you pass each day? Dan and Yair Lenchner are hosting another pop-up kosher event at The Foundry in Long Island City on October 17. They’ll be cooking up selection of haute street food in their kosher catering kitchen with the likes of Israeli Sebich, Indian Meen Mapas, Tunisian potato brik, Mexican fish tacos, Jamaican jerked sea bass and more. Wine, global beer and cocktail selection included. For reservations and more info contact [email protected]

Community Plates Fall Ball

Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. Check out their mission to connect surplus food from restaurants and other sources to food-insecure households in CT. Learn more and buy tickets here.

Sukkot Over Manahattan

Just in time for Sukkot, Prime at The Bentley is popping up on the rooftop! A 60 person Sukkah,with 360 degree views of Manhattan on the scenic UES, is Prime’s latest digs. Enjoy the views while indulging in tasty Kosher culinary treats including sushi, crudo offerings and Mediteranean fish straight from the charcoal grill. Open for breakfast, lunch and dinner.

Call: 212-933-9733 for reservations.

The Heat Is ON!

92STY Street Fest (Lexington Ave. between 79th-95th)

Street Fest Sunday, September 23, 2012, 12-5. Tong to tong contest at 1:00.

Come taste the 3 top kosher grill recipes in NYC !

Sample and Savor CT.’s Local Flavor

Celebrate the freshness of CT. farm fresh foods during Farm-To-Chef Week, September 16-22. Click here for list of participating restaurants. Among them are a couple of veg and raw favorites, including Bloodroot and Catch a Healthy Habit Cafe.

Pharoah’s Daughter

Middle Eastern syncopation meets hip chick world music vibe as Batya Schecter and Pharoah’s Daughter comes to CT.

Saturday, Sept. 8 @8:3o PM, open to the public and free

Under the stars at the Levitt Pavilion, Westport

Rain Location: Conservative Synagogue, 30 Hillspoint Rd., Westport

Gefilte Talk

“Deconstructing Jewish culinary mythology one dish at a time.”

We’ll be re-thinking it and tasting it in advance of Rosh Hashanah. Mitchell Davis, James Beard Foundation, will moderate the panel of artisanal gefilte makers and chefs.

Center for Jewish History, NYC. September 6 at 6 PM. Click Gefilte Talk for more info and tix.

Register now for Hazon Food Conference

2012 Hazon Food Conference, December 6-9, 2012 (Hanukkah), Falls Village, CT

The Hazon Food Conference explores the intersections of Jewish tradition and contemporary food issues, with the goal of supporting leaders to create healthier and more sustainable communities in the Jewish world and beyond. This annual event brings together passionate people who are working for sustainable food systems in their own lives, communities, nationally and abroad. Come learn and be inspired!

REGISTER now for pre-Labor Day discount.

Doc’s Organic Maple Syrup

The Westport Arts Center winds up their Lunch-Escape series on the deck on 8/22, 12:30-1:30. Lunch is available, along with a convo about local producers.

Join Dottie from Doc’s Organic Maple Syrup, along with Westport Farmers’ Market Manager, Lori Cochran Dougall, as they explore topics pertaining to organic and the local food scene.

Kugel Comfort

The First Annual World Kugel Day Festival will include a kugel cook-off and lots of tastings to the tunes of Rocky Mountain Jewgrass. Anyone who can attend at the Mizel Museum in Denver, AUGUST 19, 2-5 PM, please let me know!

CT Farm Tour At Your Own Pace

The 4th Annual Easton Farm Tour will take place on AUGUST 11, 10-3. Enjoy a self-guided tour to more than 10 farms and enjoy petting zoo, pony rides, tastings, farm stands and pick your own. Celebrate local!

SONO Bakery Owner Shares

SONO Bakery owner, John Barricelli, will share baking secrets, and nibbles at the Westport Arts Center during their Lunch-Escapes series, Wednesday, August 8. The gathering meets on the deck, overlooking the Saugatuck River, 12:30-1:30 and it’s free. Consider buying his beautiful and thorough book, The Sono Company Baking Cookbook, and support your local bakery.

Farm to Table Dinner Tickets for Sale

Local chefs will serve up their most creative and freshest fare at the First Farm to Table Dinner at Wakeman Farm, Westport, CT, on September 15.

Area farmers and vendors are donating the goods so that funds may be directed to continue implementing and expanding youth and community programming.

Tix are on sale Friday, August 3 . Hurry! This is one party you will not want to miss.

Hello Out There on the Left Coast!

Herzog Wine Cellars presents another International Food and Wine Event at the winery in Oxnard, CA.

A wide range of extraordinary wines will be paired with the best bites from the on site, highly acclaimed, kosher Tierra Sur restaurant. Buy tix for the August 2 event early and let me know how it is!

The Gefilteria in the Old Neighborhood

The Gefilteria will take the Hester Street Fair by storm with their Old World Sampler Plate on July 28 and August 11, 10-6. These “purveyors of boutique gefilte and old world Jewish foods” are about more than just pickles!

Teens Cook Kosher

The Center for Kosher Culinary Arts (CKCA) will be teaching teens to cook, over 5 days in NYC. Session runs August 6-10 and will focus on technique, skill development and deliciousness, culminating in a cook-off to rock the UES. Check out their other offerings, too.

Nuts for this Product

I’m in love with these nut butter products! Jason’s is available in jars and single pack squeezables. They’re perfect for camp lunches and pocketbooks. And more: they’re Kosher, GF, vegan, dairy free, GMO free and delicious. Click here to find them.

Learn to Put “Em Up

Learn about canning and preserving farm fresh veggies on July 14 as Sherri Brooks Vinton, author of PUT “EM UP, conducts 3 hands on workshops. All sessions are at Sport Hill Farm, Easton.

Lunch will be catered by Chef Cecily Gans, The Main Course, LLC. Cost: $55. Register early.

Home Baked Flavor from a Mix

Tribes-A-Dozen has just released a product called: Voila! Hallah Egg Bread Mixes. Three varieties, Traditional, Wholey Wheat and Simply Spelt, will keep your guests guessing how you manage it all while spending the day at the beach. And it’s certified OU, parave.

Lunch-Escapes in Westport, CT

The Westport Farmers’ Market and Westport Arts Center are partnering on select Wednesdays this summer to present interactive workshops with local food, farm and gardening experts. Check WAC’s site to see the line-up.

Lunch offerings by DuSoleil round out the mid-day break by the Saugatuck River. Don’t forget to visit the art gallery, too.

Mark your calendars: June 27, July 11, July 25, August 8, August 22.

You Shop. Westport Farmers’ Market Benefits.

Dutch Herring Season

It’s a short season for New Catch Dutch Herring, the lightly cured, clean and briny treat available at Russ and Daughters in NYC. Down these small fillets with chopped sweet Vidalia onion and Cornichon pickles while imagining the pushcarts that sold them when our grandparents lived in the same neighborhood.

Al Fresco over the Saugatuck River

Chef/Owner John Holzwarth presents plenty of great choices for veg lovers at the Boathouse Restaurant in Westport, CT. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. Local and Seasonal whenever possible. The view of the Saugatuck River, from the balcony, can not be beat.

Tour Talk Taste Local Honey

What makes honey taste like sweet and buttery blueberry blossom? Come learn and taste with Marina Marchese, local beekeeper and honey sommelier. Register for “A Taste of East Coast Terroir” at Red Bee Apiary, Weston, CT. on June 10, 1-3. I’ll be there!

Decadent No-Bake Brigadeiro

Brazilian Chef, Leticia Schwartz, will be teaching lucky Macy’s shoppers how to make Brigadeiro on June 7, @ 1 PM, NYC. Indulge in these fudgy chocolate treats while learning about Brazilian cheese bread and Caipirinhas, limey summer cocktails. Click to learn more about Leticia’s class offerings in CT.and NYC and her book, The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook.

Technology and Perserverance

“The U.N. chose the Arava region as a global model for agricultural eduction on saving water.” Here’s why:

There are 600 farms supplying 60% of total Israeli exports in the 112 mile strip of desert between the Dead Sea and the Red Sea. Miracle? More.…

Chocolate Fest and Tasting

Sunday, June 3, 7:30 PM at the 92Y!

Culinary historian, Alexandra Leaf says to expect “long established award winners and newcomers in celebration of the beauty and wonder of chocolate.” Unique pairings with wine and cheese will be offered, also. I’ll be there, for sure. Click here for more info. and tickets.

Real Food, Real Farmers

Westport Farmers’ Market is opening for the season on Thursday, May 24 with an all organic and GMO free line up of farmers, small producers, local chefs and community service events. Meet your neighbors and your farmers as you shop and shmooze!

The World of Jewish Cooking

Join culinary historian Gil Marks and writer and cookbook author, Leah Koenig in conversation about Jewish culinary history, holidays,and what’s cooking in the world of Jewish Foods. Click here for more info and to buy tix for this May 15 event at 92Y.

Ode to Israel’s Locavore

Hanoch Bar Shalom, one of the first and greatest champions of using the freshest local ingredients found in Israel, has died. Read Liel Leibovitz’ beautiful essay about why he was so great.

Soul Food from the Middle East

Syrian chef and author, Jennifer Abadi is teaching a 2 part vegetarian class focusing on the flavor packed regions of the Near and Middle East. Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Class begins May 21 at ICE, NYC.

Foodstock at Wesleyan

Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. May 5, 9-5. I’ll schedule around the breakout session called, “From lokshen to lomein: the Jewish love affair with Chinese food”. Presenters at the fest include Dorie Greenspan, Ruth Reichl, Jane Stern, Amy Bloom and other luminaries in the food universe.

Ladino Offers Up Tapas and More

Chef Alexandre Petard has opened Ladino Tapas Bar and Grill in Columbus Circle, NYC. He’s offering Kosher, Latin fusion and waking up the ‘hood with bright flavors drawn from South America.

Can’t Get Enough Basil?

Israeli company, Hishtil, has figured out a way to grow a basil tree that will live approximately five years. No more pining away for fresh basil in the winter. Read it here.