Brisket

As is tradition, our dear friend Karen brought the brisket. She makes the most tender, juicy, sweet, yet savory brisket. Perfection 👌🏻

Matzoh Ball Soup

Absolutely everything about this was homemade. The day before we made the schmaltz and the stock. Day of, we ground our own matzoh for matzoh meal and boiled a whole 4lb chicken in the stock to make it even more chicken-y. So classic and delicious. We follow this Andrew Zimmern recipe which yields the perfect amount of soup for 6 people.

Latkes

Mark made this version while I was busy putzing with the table. They are so crispy and craggily while also having a flavor thanks to the onion and herbs.

Charoset

I made this Melissa Clark version but honestly, it was underwhelming. I used wine instead of Manischewitz which is a mistake and I left everything sort of chunky vs blending in a food processor.

Pavlova

I made this King Arthur pavlova . It was basically an Eton mess. Perfect dessert for Passover, made extra delicious by the fact that I got the strawberries at the farmer’s market so they were juicy and had real strawberry taste!