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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.
Passover may be over, but your chance to support independent Jewish journalism isn't. Help JTA keep reporting the stories that define our era.
