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.
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