FOOD HOLIDAYS
90 | April 2019
new traditions for
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For a new generation of Jewish cooks and food writers,
Seder dinners offer opportunities to honor tradition and innovation.
BY DEVRA FERST PHOTOS BLAINE MOATS
BALSAMIC AND
BROWN SUGAR
BRISKET
Onions browned in
brown sugar and
balsamic vinegar
intensify the caramel
flavors of braised
brisket in cookbook
author Leah Koenig’s
rendition of the
Passover mainstay.
T
his month
Jewish
families
and
friends around
the globe will
gather for Passover
Seder dinners,
celebrating beloved
traditions and
creating original
ones. Young cooks
and food writers
are exploring
Jewish culinary
heritage broadly,
aiming not only to
preserve recipes
but also to refresh
and personalize
them. We asked
three of these
next-gen foodies
to share their
updates on favorite
holiday dishes.
Their recipes are
so delicious that
you don’t have to
be celebrating
Passover
to enjoy them.
Reheated brisket
is even better than
the first go-round:
Sitting overnight
intensifies flavors.
If you’ve got the
time, make it a
day early.
PASSOVER
RECIPES
BEGIN ON
PAGE 126.
