Spring is officially here, and with it comes two food-centric holidays: Passover and Easter. The first, a Jewish holiday that begins Friday and runs through April 7, commemorates the Israelites escaping slavery in ancient Egypt and involves the preparation of a traditional seder meal and its host of kosher foods. (Check out the handful of recipes that utilize matzo, a Jewish unleavened bread, on Page 5.)
Just after that on Sunday is Easter, the Christian holiday celebrating the resurrection of Jesus. Both religious holidays are loaded with tradition, and much of that is expressed through food. Here, we’ve got a couple of suggestions for ways to fill your table, whichever holiday you’re celebrating.
Michelle Stark, Times food editor