Tuesday, July 29, 2014 Av 2, 5774
By:
Eileen Goltz, Jewish Exponent Feature
SLICE OF LIFE One of the biggest problems with the week of Pesach is that so much of the food is so heavy. Eggs, oil, matzah meal and meat -- lots and lots of meat and chicken, and then maybe some more meat. Sometimes, all you want is a little bit of nothing to fill in the times between the...
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By:
Rivka Tal, Jewish Exponent Feature
Let's face it, sometimes Passover food can get monotonous -- how many potatoes can one person eat? So when the family tires of chicken and potatoes or roast and potatoes, why not try using whole matzah as a raw material? There are matzah kugels and matzah roll-ups. Sephardi Jews often dampen matzah before eating it; then it can be filled...
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Desserts can be delicious without the milk and butter
By:
Linda Morel
WHAT'S COOKING? With all the various restrictions, are decent desserts even possible during Passover? "My particular talent is working around restriction," replies Paula Shoyer, author of last year's The Kosher Baker: Over 160 Dairy-Free Recipes From Traditional to Trendy . Her cookbook contains a chapter on Passover baking, as well as many sensational recipes minus the flour or yeast --...
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By:
Louise Fiszer
BEYOND CHICKEN SOUP No sooner than the final crumbs of hamantashen are consumed, my attention turns to the next holiday and its desserts. What's helpful is that this part of the Passover seder meal can successfully be prepared beforehand and then frozen. The last thing I want to do on the days of heavy-duty Passover cooking is worry about putting...
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Your meals can be limitless, thanks to a wealth of new products on the market
By:
Ethel Hofman
THE JEWISH KITCHEN Kosher for Passover -- that used to mean a very limited number of ingredients that could be used to prepare eight days of meals. Remembering my mother's super-brief ingredient list from our island home -- matzahs, matzah meal and olive oil -- and comparing it with my own contemporary list -- where Passover items range from breakfast...
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