‘A Taste of Pesach’ cookbook leaves more time for Passover reminiscing

The weather hasn’t been spring-like, but the ads for ingredients for Passover and Easter feasts make me hopeful that long-awaited better weather is ahead.

Passover begins at sundown April 14 with the first seder, the feast that begins the 8-day Jewish holiday. Although they are different spring holidays, both include meals that celebrate tradition and beloved memories. One Passover memory I have is my maternal grandmother making her “famous” stuffed cabbage, and my “job” of inserting toothpicks to hold the rolls together. Indeed, that was a task, as was making sure those picks came out before eating. Fast forward many years …

To see the rest of the column and recipes, please go to

http://www.nhregister.com/lifestyle/20140408/a-taste-of-pesach-cookbook-leaves-more-time-for-passover-reminiscing

                                   “unstuffed” cabbage

                      Baby Bella & Cranberry Brisket

photos by: David Ticktin

recipes reprinted with permission of Artscroll/Mesorah Publications