by Marisa Fox-Bevilacqua
When it comes to this classic Passover dish, there’s a heated debate brewing: to soak or not to soak. What I’m referring to, of course, is whether to soak the matzoh sheets in water or just run them under the tap. I present a third alternative–soaking them purely in eggs. I find skipping […]

by Marisa Fox-Bevilacqua
Passover brings out the chef in me. Not only do I remember the tasty dishes my mom used to whip up and crave them, I’m driven to tinker in the kitchen and see if I can please my own kids–within the strict Passover parameters. Since pancakes are a proven breakfast crowd pleaser in […]

by Marisa Fox-Bevilacqua
My friend Diane prepared this dish one Shabat and blew us all away. Not only did her quinoa have a lovely crunch, it had an intense flavor, too. I begged her for the recipe and have been preparing these pearly nuggets to the delight of my guests ever since. Perfect for Passover–quinoa isn’t […]

by Geila Bernstein
Cook’s Note: When I have a large crowd, I double the recipe and bake this is in an oven like a kugel at 350 degrees for about 20-25 minutes.
For the Brei:
Ingredients:
4 sheets of matzoh broken into pieces
4 large eggs
¼ teaspoon salt
½ teaspoon cinnamon
Butter or oil for frying
For the Apples:
5 Granny Smith apples, peeled […]

by Geila Bernstein
Ingredients:
1 pound (4 sticks) unsalted margarine, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs-room temperature
2 tablespoons pure vanilla extract
1 1/2 cup matzo cake meal
2 cups potato starch
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups best-quality chocolate chips
Directions:
1. Preheat oven to 350°F. Line two baking […]

Rabbi Elie Weinstock’s Answer:
You can have your challah and be free of chametz, too. Plan to have just the amount of challah needed to be eaten for your Friday and Saturday meals. I’d suggest just a few rolls. For example, make Kiddush, eat the challah, and then set the table for the meal (which will […]

By Geila Bernstein
Quick tip: The better the quality of your ingredients, the better your dish will taste. In this case, use pure maple syrup. Most commercial brands don’t even contain the stuff. Also, because this recipe is corn syrup-free, feel free to bake this for Passover.
Ingredients:

1 cup pure maple syrup
¾ cups packed brown sugar
3 large […]