Passover may be the mother of all kitchen yontifs — but stay cool, and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.
My friend called from New York the other day. He wanted to get my recipe for smoked barbecue brisket so that he could make it for Passover.
“I’m really tired of bad brisket,” he said wearily.
Our favorite memories of the High Holy Days often come from food -- especially the food we ate growing up at our family tables. Some of the following recipes have been handed down through the generations, others are borrowed from friends, neighbors, friends of friends. All have stories of origin, and most draw on the Rosh Hashanah tradition of sweetness, in hopes for a sweet New Year. However they got on our tables, they are here to stay for generations to come. Our writers share some of their favorites.
Brisket with Fennel and Olives; preserved lemons; Stuffed Nectarines a la Chez Panisse.
Exploring the stack of old Jewish cookbooks and family recipes my mother brought to me when she visited from Atlanta, I found a note. On the top of a small white paper, in her handwriting, were the words Rosh Hashanah, and then the list; Apple Charlie, Challah, Kugel, Green Bean Salad, Brisket.