Yesterday, right here at The Kitchn, I wrote about being too tired and burnt out to even think about planning a Seder dinner. Part of the problem lies in that my standards are high. I’m picky. I care about how things look. It’s not easy for me take shortcuts. Read more…

I’ve had Passover fantasies.

In these fantasies I’m in my kitchen making homemade gefilte fish with fancy sustainable wild white fish and three different kinds of charoset (Ashkenazi, Yemenite, Venetian), many matzoh balls, brisket like my grandmother’s or maybe lamb shanks, homemade horseradish, a flourless chocolate cake with dark Scharffen Berger chocolate, a walnut cake, and my favorite macaroons from Alice Medrich. Read more…