all things food
Passover is one of those holidays where you don’t change up the menu. After all, many of the foods we eat during this time are part of the seder itself: Dip herbs in salt water. Taste spicy horseradish. Pile charoset on matzo. Leave a cup of wine left …
Passover is one of those holidays where you don’t change up the menu. After all, many of the foods we eat during this time are part of the seder itself: Dip herbs in salt water. Taste spicy horseradish. Pile charoset on matzo. Leave a cup of wine left out for Elijah.
But when it comes to the meal, it doesn’t have to be the same saccharine macaroons or ketchup-drenched brisket. And again with those limp, bland matzo balls floating in unseasoned broth? Oy.
Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times. Read More …
Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.
For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times.
Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Even if you’ve had some version of these macaroons before (and you have) …
Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Even if you’ve had some version of these macaroons before (and you have) and been quite happy, there’s a secret side to them you’re going to want to get to know.