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The Cookstr Weekly: Passover and Easter Menus

April 30, 2014
Aside from my habit of tucking a box of chocolate-covered, toffeed matzoh into any Easter basket I might construct this time of year, there are a few ways that the menus for these two early-Spring holidays can intersect. Fish figures prominently, whether it’s in the form of Mimi Sheraton’s extraordinary Gefüllte Fish or a filet of cold poached salmon drizzled with citrus and mustard as the centerpiece of an Easter brunch. Chicken and lamb also do well on either holiday’s table, and a photogenic salad to celebrate the return of bright, fresh produce to the farmers’ markets will be a welcome addition. 
Whether you’re celebrating either Passover, Easter, both, or neither, the recipes below will help you brainstorm for a season of celebratory Spring feasts.
Warmest regards,

Kara Rota
Editorial Director


  by Judy Bart Kancigor


“The world is divided into those who love floaters and those who love sinkers. While the delicate floaters are favored by matzoh ball mavens everywhere, I am a closet sinker-lover, which is the way my father’s mother, Grandma Ruchel, made them. Which is not to say I haven’t gobbled with gusto a floater or two in my day. Aunt Irene’s are definitely floaters. Some say club soda makes for a lighter Knaidel. Cooking them longer will make them lighter too.” 

– Judy Bart Kancigor

More Passover Recipes from Cookstr

Gefüllte Fish by Mimi Sheraton

Chopped Liver the Way My Mother Makes It by Faye Levy

Moroccan Chicken with Olives and Lemons by Joan Nathan
Selma Frishling’s Passover Nut Cake by Molly O’Neill
  by Heather Connell


“These tangy, tart lemon bars have a smooth and creamy filling nestled up against a coconut-spiked crust. They are the perfect refreshing springtime dessert for when the temperatures start to warm up. A nutritional tidbit about lemons: They help strengthen the-immune system and aid in fighting disease.” 

– Heather Connell 


More Easter Recipes from Cookstr
Heirloom Carrot Salad, Yogurt, Almond & Honey Dressing by Matt Wilkinson
Cold Poached Salmon with Provencal Mustard by Debra Ponzek


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One Comment leave one →
  1. May 30, 2014 4:08 pm

    Very good info. Lucky me I found your website by chance (stumbleupon).
    I have saved as a favorite for later!

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