EVERYONE NEEDS crowd-pleasing
recipes we can turn to over and over
again. This is important for every holi-
day, but especially for Passover, when
ingredients are usually more limited.

At the heart of every Jewish celebra-
tion is family or friends gathered around
the table enjoying stories, conversation,
tradition and great dishes. I believe with
all of my heart that these traditions, these
meals and these remarkable memories
have held us together as a Jewish people
for thousands of years.

The art and creation of an inspired
(and delicious) Passover meal can be
challenging. For some, making the same
recipes each year represents tradition,
comfort and familiarity and, for others
like me, trying new recipes makes me
excited to come to the table and share
new tastes with others.

The effort and energy one extends to
prepare for family on any holiday creates
a connection and the memories for one’s
family that will be cherished forever.

I am motivated to inspire people to
taste new dishes, to broaden one’s palate,
or mostly to enjoy the moments they
spend in the kitchen preparing for
Passover. My mission is to share fantastic
recipes with my readers so they can make
a fresh, fabulous, and easy meals that will
be loved, wow guests and be treasured for
years to come.

Here are my tips and tricks to making
Passover cooking easy and delicious, fol-
lowed by three Passover-friendly recipes
— soup, main course and dessert — from
my kosher cookbook, CELEBRATE.

Whenever possible, stick to recipes
that are naturally kosher for Passover —
recipes that include great natural flavor
enhancers, like lemon and other citrus,
fresh garlic, onion, wine, fresh and dried
herbs, toasted nuts and the freshest
See Fuss, Page 16
Soup: Jupiterimages/Stockbyte/Thinkstock.com; meatball: jenifoto/iStock/Thinkstock.com
JEWISHEXPONENT.COM JEWISH EXPONENT
MARCH 30, 2017
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