The Jew And The Carrot

Mixing Bowl: Passover Recipe Edition

By Susan Armitage

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Philadelphia chef Michael Solomonov will bring tastes from Zahav to Momofuku’s “Late Night Dinner Series” in the East Village. Reserve now for the April 9 event. [Grub Street]

Matzo showdown! A taste test for a product we always though was, well, tasteless. [Serious Eats]

“Passover is the Olympics for mashgiachs” — shadowing the kosher supervisor for upscale NYC spots Prime Grill and Soho. [The Wall Street Journal]

For the second year in a row, Coke isn’t it for Passover in California. [Boston.com]

Passover recipe roundup:

Dishes from Israel, Estonia and India. [CNN Eatocracy]

Muy delicioso: Mexican chicken in a tomatillo, chipotle and piloncillo sauce. [The Chicago Tribune]

Vegans don’t have to starve with these Nava Atlas recipes. [The New York Times

Six re-invented Passover recipes, including a tempting rosemary cake. [The Daily Meal]

A vegetarian, Sephardic-influenced frittata with a matzo-Parmesan crust. [The Boston Globe]

Try these Southern-style glazed Cornish hens. [Nola.com]

And for dessert:

Matzo ‘Crack’ S’mores? Yes, please! [Serious Eats]

Shiksa Matzo Brittle with pistachios and sea salt. [Saveur]

Citrus-thyme macaroons and other mouthwatering parve Passover desserts. [Food 52]

Flourless chocolate lava cakes. [Serious Eats]

Grey Goose, Moscato d’Asti and ripe pear make a pretty sweet cocktail. [The Kitchn]


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