There’s more to charoset than just apples, walnuts and sweet red wine. Chef Vered Guttman demonstrates how this symbolic Passover food is prepared around the world. She also makes homemade horseradish and other Passover specialties.
A year later, we speak every day, staying close during this pandemic. Helena, soon to turn 96, is quarantined alone inside her apartment on Manhattan’s Upper West Side. It’s a home filled with memories. Photographs, books and artwork, much of it from her travels, cover walls and shelves. But her kitchen calendar, once abrim with engagements—lunches, dinners, concerts, plays—is now blank.
My sister was cooking up a batch of our late mother’s recipe for tzimmes Wednesday morning when the pot exploded.
Israeli officials warn that Wednesday night will be a make-it-or-break-it event in the fight against coronavirus.
Join Moment’s Ask the Rabbis, Opinion and Book editor, Amy E. Schwartz, as she explores readings and meditations to accompany your Passover seder–whether virtual or in-person. She’ll also be discussing Moment’s new virtual Haggadah supplement.
With best Passover wishes from my kitchen and family to yours, here are some recipes and food essays to tempt your palate, expand your repertoire and help bring you into the delight and meaning of the holiday, this year of 2020/5781, as we revisit Mitzrayim (Biblical Egypt) from our own narrowed places.
