Tuesday, July 22, 2014 Tammuz 24, 5774
Passover baking is the greatest annual challenge in the Jewish kitchen because dessert recipes can't use flour, yeast, soy milk, or even pure vanilla. And shifting from flour to matzah meal and potato starch is not intuitive, even for experienced bakers.
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By:
Chavie Lieber, JTA
The Orthodox Union announced last year that it would not certify quinoa as kosher for Passover out of concern that it falls into the category of kitniyot, a group of legumes forbidden because they look similar to grains.
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How to put some ‘Wow’ in your holiday meals
Just in time for the holiday, two experienced food writers have set out to make cooking for Pass­over fun, delicious and relaxed.
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A guide to Passover substitutions that's been compiled by food writer Eileen Goltz.
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By:
Rivka Tal, JE Feature
Here are some variations on a beloved Pesach staple.
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