My Favorite Passover & Easter Recipes
+ the best neck stretch ever!
On cue, just as the seasons switched from winter to spring the weather turned damp and cold. Springtime in New York is a real mixed bag, leaving you unsure of how to dress, and eat. One day you’re bundled up in a puffy coat and wool scarf, craving a hearty stew, and the next you’re donning sandals and firing up the grill.
The garden is showing signs of waking from a long slumber with horseradish leaves burrowing their way from underground, a reminder that Passover will soon be here. I planted that little patch 10 years ago so I’d always have fresh horseradish root for my Seder plate. It's a shame stores don’t sell the leaves themselves because they're delicious. They’re reminiscent of mustard greens, with a peppery zing. I cook them as you would collards, braising on the stovetop.
My Seder menu is decided just yet, at least not as of writing this. I’m torn between pot roast and apricot chicken for the main course, and haven’t ruled out making both. Pot roast is great because it’s agreeable to simmering on the stove while we read the Haggadah until it’s time to eat dinner. Brisket is more traditional except I don’t like brisket (I know, gasp!). The French Chicken Stew here would be a great main course to make, too.