Thinkstock When we hear the word Passover, we think about matzo, matzo brei, and matzo balls, but before the destruction of the Second Temple Jews associated Passover both with matzo and with barley. Barley was a critical foundation of our ancestors’ diets due to its resilience in the searing desert heat, and since it was…
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Move over, quinoa? Amaranth, its kissing cousin, is technically kosher for Passover… maybe. Or maybe not. Amaranth is actually a category of about 60 different plant species that grow between five and eight feet tall, produce vibrantly colorful ornamental flowers, sprout copious amounts of wildly colored edible leaves and…
Photograph by Tami Ganeles-Weiser/The Weiser Kitchen The Aztecs didn’t just grow and eat amaranth; they also used it in their religious practices. Today these candies are found all over Mexico. And yes, you can substitute an equal amount of toasted sesame seeds — it is delicious either way. Makes 35 to 40 pieces ¾ cup…
Toloache chef Julian Medina. It’s a safe bet that you’ll be ready to dive back into the world of leavened bread on Sunday, but you might consider extending Passover through brunch. Because you’ve never had Passsover food like the stuff being served that morning at Chef Julian Medina’s Toloache Thompson in New York’s West Village….
Photograph by Zivar Amrami In her new cookbook, “Modern Jewish Cooking,” Leah Koenig keeps one foot planted in the traditional Jewish canon while confidently guiding her reader into new territory — a place where seasonality, inter-cultural fusion and creativity reign. Like an abstact painter who learned the rules of classical drawing and painting before breaking…
This salad is fun, delicious and bursts with genuine Mexican flavors and textures. Photograph by Tami Ganeles-Weiser/The Weiser Kitchen Serves 6-8 For the salad: ½ cup amaranth 2½ cups low-sodium vegetable broth 4 teaspoons salt, divided 4 cups water 3 medium (about 2 ¼ pounds total) frozen or fresh yucca, peeled and cut into ½-inch…
Read the interview with Leah. Over the last decade, matzo lasagna has quickly and emphatically entered the Passover mainstream. Its rise has partly to do with the need it fills for a substantive main dish to serve during the holiday’s weeklong bread ban. The other reason for its popularity? It’s delicious, and remarkably so. Softened…
Read the interview with Leah. Breakfast can be tough going during Passover. With toast, bagels, cereal, waffles, muffins, oatmeal and pretty much every other starchy breakfast staple off the menu, the options are seriously limited. Enter this granola. The crumbled matzo that replaces the typical rolled oats gets toasty and crisp in the oven, and…
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