passover

Cookbook authors Ruth Joseph and Simon Round give a tour de Jewish cuisine in their new release Jewish Traditional Home Cooking, just in time for Passover. We're looking forward to rolling out rugelach, wrapping up blintzes and churning out kreplach all year round. But we're especially excited that this year's Passover kugel has a crisp golden brown top and creamy interior. 

We're big proponents of not fixing that which ain't broke, especially when it comes to cooking for the Jewish holidays. Grandmas and aunts can get a little wild if you tweak a classic recipe the wrong way. Thankfully, Chef Ivy Stark of Dos Caminos modified matzo ball soup, the Passover staple, in a way that's so, so right.

This recipe for matzo brei is near and dear to my heart. There were two ways to prepare scrambled eggs growing up in my half-Jewish half-Indian house — akoori with chopped onions, tomatoes, chilis and spices, and matzo brei. The latter always made its way to the table the morning after Passover, even though toast was finally allowed, because we usually had enough boxes of the stuff to make a pretty decent fort.