by Jane Cohen
Set in spring, when the earth is renewing and reassembling herself, Passover is celebrated as a sort of second New Year, reflecting the rebirth of the Jews as a free people after the Exodus from Egypt. Children start the season with new clothes, and houses are thoroughly cleaned and freshened up to make […]

by Jayne Cohen
Matzoh, so central to Passover that it is often called Hag Ha-Matzot (Festival of Matzohs), is served in place of bread or crackers during the full eight days of the holiday. The plain variety contains just flour and water–no fats, salts, sugars, additives or preservatives–so you can use them to custom-design your own […]

by Jayne Cohen
This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a […]