When I was a little girl and I would spend time with my grandparents, they would be planning dinner while we were still eating breakfast and I never understood it. In fact, it downright drove me crazy! And yet now that I am older, and perhaps even more food-obsessed than they were, I am 100% guilty of this habit as well. Purim is barely behind us, and we are already fully engaged in our Passover planning over here at The Nosher, trying out new recipes and working to put together some great menus and ideas for our readers.
I always start testing Passover recipes in February to make sure I have a few new ones in my arsenal, and this weekend I worked on my new favorite Passover dessert recipe, so stay tuned!
Once again we will be posting our Communal Seder and will have a couple of other great features including a giveaway of Aviva Kanoff’s award-winning cookbook, No Potato Passover and a special Q&A and recipe from DGS Delicatessen in Washington, DC.
In the meantime we really want to hear from YOU – are you looking for a particular kind of recipe for Passover? Need help locating kosher for Passover ingredients in your area? Have a great tip you want to share with our readers? Comment on our Facebook page and let us know!
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Pronounced: PUR-im, the Feast of Lots, Origin: Hebrew, a joyous holiday that recounts the saving of the Jews from a threatened massacre during the Persian period.