Make this Seder different from all other Seders with a free Seder guide from the hosts of Tablet’s weekly podcast
Tablet Original Fiction: A tale of sin and redemption
While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition
Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?
As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand
It’s kosher for Passover. So, forget that dry sponge cake and that can of macaroons. Here’s a Lithuanian dessert that’ll make you wish the holiday lasted for more than eight days.
Eating this traditional dish made from taro root is a perfect way to express what it means to be a Jew in Hawai‘i. Plus, it’s kosher for Passover.
In an excerpt from his new memoir, Peter Gethers tries making an old Passover favorite
There’s no excuse for serving canned macaroons and packaged cake mixes. These recipes are so good, you’ll serve them all year.
The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch
Chicken Marbella, once a staple of trendy dinner parties, is now a mainstay recipe for Passover’s festive meals
Do today’s Seders exist to remember the past, or did past events occur so that they could be remembered later?
Finding a sense of healing at Passover, in the wake of a child’s suicide
The Burning Bush, and how God revealed her real name
A deep dive into my parents’ Passover cupboard
How a week of military leave created one rabbi’s unlikely connections to Menachem Begin and Ted Kennedy, on the eve of the Six-Day War
Tablet Original Fiction for Passover, from the master of black humor: Evicted from Teaneck, what exodus awaits?
As a black classical singer, I avoided singing negro spirituals—until Yiddish music helped me hear them in a new way as a Jew