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Passover is upon us — it begins tomorrow evening, Saturday, March 27, and ends on Sunday, April 4, which happens to be . . . Easter! Some years the holidays coincide; other years, they can be a month apart. Pretty confusing. Here’s an explainer. I can’t say that Cooks Without Borders is chock full of recipes that celebrate Passover or Easter, though I am, by birth, Jewish, and married to a Catholic. I’m just a cultural Jew; I don’t sweep the crumbs from my kitchen, keep kosher or even properly commemorate Passover most years (since I lost my parents). And Thierry is a bit lapsed. Developing a great gefilte fish recipe and a smashing maztoh ball soup recipe are definitely on my to-do list — along with more Easter-y things. I do have THE BEST chicken soup recipe, however, so you can use that as a base, if you’re looking for seder recipes, and make some matzoh balls to drop in. Honestly, I’m not above using a recipe from a matzoh meal box. I do have one dish that strikes me as fabulous for an Easter brunch, along with a few nice lenten recipes, and a fabulous recipe for Holy Thursday (Maundy Thursday), which is coming right up.
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