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Is it that time of year again? The time when it becomes socially acceptable to start planning for Passover? My, how time flies. Our Passover is likely to be a particularly hectic one, since we’ll be spending it in a new apartment. After 6-plus years in our little Tel Aviv …
Bimuelos are a highly personal affair for anyone who makes them. One February afternoon last year, I walked into the Pensos’ borekas shop at the Levinsky Street spice market. “By the way, do you make bimuelos for Passover?” I asked Moshe Penso as he took filo dough out of the …
This chocolate-covered caramelized matzo is so good that I initially thought of publishing it as a way to finish up matzo after Passover — as in, matzo worth eating even when you don’t have to. But why save the good stuff for last? Why not start the holiday out right?
Pork-obsessed Spanish cuisine is not known for being kosher friendly, but classic croquettes can easily be made not only kosher and vegetarian, but kosher for Passover, to boot. Croquettes are breaded dumplings filled with a bechamel cream, flavored with any number of things. I learned the technique from my friend …
This is another family recipe that simply means Passover to me. My mother learned this recipe from her Turkish grandmother and aunts growing up in Brooklyn. Apparently the word mina means pie in Judeo-Spanish (commonly known as Ladino), and the proper name for this recipe is actually mina de espinaka …
