Passover

The time on the Jewish holiday calendar perhaps most associated with food is Passover, or Pesach. This weeklong spring holiday celebrates freedom from slavery under Pharaoh and the Exodus out of Egypt. The centerpiece of Passover is the Seder, a special meal with specific dishes to remind Jews of their origins. Read more »

Tzimmes, or tsimmes, is a Jewish side dish that is a traditional part of a Rosh Hashanah meal. Carrot, or mehren, tzimmes, are a favorite, slowly simmered with honey to make a sweet dish symbolizing a sweet new year. There are endless variations on the basic tzimmes recipe. Some mix carrots and sweet potatoes. Others add dried fruits. Still others braise a nice brisket with the carrots. Read more »

Kugels are sweet or savory puddings that originated with Ashkenazi Jews, those from Eastern Europe. Lokshen kugel, or "noodle pudding," is probably the most popular. It is usually sweet and is often studded with chopped fruit. Kugels are often served at Sabbath meals and for Jewish holidays. Sometimes spelled kigel. Read more »

Matzo brei (pronounced MAHT-zuh bree, or MAHT-zuh breye) is a tasty and easy breakfast dish and is a good way to use up leftover matzot after Passover. And kids love it. Every family has their own way of making this dish. The biggest dispute seems to be whether sweet or savory is best. It's up to you to decide. Sometimes spelled matzah brei. Read more »

Slow-braised brisket is a traditional part of Passover and Rosh Hashanah meals in many Jewish households. Most of these brisket recipes have a sweet-sour flavor to the braising liquid. For Jews in the United States, ketchup is a common ingredient, as are different types of soda pop. I have kept the ketchup for this recipe. The soda pop is up to you. Read more »