It’s hard enough cooking for Passover. How about writing a Passover cookbook? Kosher by Design‘s Susie Fishbein talks to the New York Times about making do without grains, corn, seeds or legumes – chametz, that is. In its Passover Dining section, the Times also discovers that kosher wine actually can be delectable, especially if it’s from northern Israel; offers an idea for Indian gefilte fish and pairs chicken with a maror pesto.
ADVERTISEMENT: The transgender abba. The first female Hasidic judge. The Argentine-Brazilian-Israeli Jew living in Brooklyn. Help us tell these stories in our new series Chosen. We need your vote to make it happen. Vote today!