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The Cookstr Weekly: Traditional Passover Foods

March 22, 2013
March 21, 2013

Here is the only advice I have about keeping kosher for Passover: don’t try to make vegetarian sushi with mashed potato instead of sushi rice. But that doesn’t mean sticking to boxes of specifically Passover-friendly processed cake mix, or eating cheese melted on matzoh for lunch for five days straight.

Sure, making baked gefilte fish or chopped chicken livers at home might be more DIY than you’re planning to go, but there’s plenty of room on the spectrum between Manischewitz matzo ball soup mix and making everything from scratch. These recipes are a start, but please let us know what’s the must-have in your home.

Warmest regards,

Kara Rota
Editorial Director
Cookstr

by Sarah Levy

 

 

While I don’t need it to be Passover to proclaim tender, dense macaroons my year-round favorite cookie, I have taken the opportunity in the past few years to defend their honor in the midst of the macaron craze’s arrival. While the two cookies both descend generally from an egg white and almond paste confection concocted in an Italian monastery in the 9th century, their paths diverged soon after. Italian Jews later adopted the macaroon, as it has no flour or leavening, and coconut became the primary ingredient. The French macaron, with its crisp meringue exterior and sweet filling, beckons with jewel-like colors and exotic flavors, like rosewater and pistachio. But the macaroon is still the cookie for me. In its true incarnation, it’s never heavyhanded or cloying, but buttery, chewy and deeply satisfying.

 

More Passover Recipes from Cookstr
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