Eggs are filled with nutrients—and symbolism. Just check your Seder plate.
Recreating my great-grandmother’s long-lost Passover recipe helped me understand how she viewed herself before the family fled Egypt
Walnuts are popular in Jewish cooking around the world, and they’re perfect for Passover
‘Plant-forward’ Seders aren’t just for vegans anymore
A taste of the past, and a hope for the future. With horseradish on the side.
How to make granola you’ll want to eat by the handful
Passover recipes from Michael Solomonov, Joan Nathan, Adeena Sussman, and more
This year, the holiday comes to you
Who can go eight days without chocolate chip cookies?
Are your Seder desserts as dry as the Sinai? Try this recipe and make your meal more festive.
Horseradish-infused vodka brings ‘maror’ to a new level
Tablet explores the rise in kosher for Passover foods on supermarket shelves. The increase in Passover products makes eating at Passover easier.
Mexican ceviche brings a different flavor to the Seder table
This Passover, help yourself to some cookie dough
While I was hosting Passover dinners in Italy, I created baccalà al ghetto, a dish that marries local ingredients with Jewish tradition
Tablet explores other meat options from the classic seder brisket. This recipe uses beef shank as an alternative meat for your Seder.
Cottonseed oil is ubiquitous in kosher-for-Passover foods. How did that happen, and can it be changed?
In an excerpt from his new memoir, Peter Gethers tries making an old Passover favorite