The Editors' Passover Menu

Last night, the editors gathered to celebrate Passover. Songs were sung—mostly off pitch—passages were read, wine was drunk, and there was food. In a miracle of miracles, each editor made a dish that tasted good and everything was ready at the same time. 

For salad and sides, we made a fattoush with endive, arugula, matzoh spiced with za'atar, and a preserved lemon vinaigrette; a radicchio and cabbage salad with honey and sherry vinegar dressing; and the tzimmes from Modern Jewish Cooking by Leah Koenig, which includes mango, crystallized ginger, ground ginger, and fresh grated ginger. We also made our favorite Passover dishes from the site. Here's what we ate:

Joan Nathan's Chosen Matzo Ball Soup

 

Nach Waxman's Brisket of Beef by Genius Recipes

 

Roasted Asparagus with Chopped Egg and Torn Bread by Kenzi Wilbur (minus bread!)

 

Oven-Roasted Dijon Mushrooms by stephanie le

 

Matzoh Brei by lauren

 

Chocolate-Covered Matzo by Sarah Jampel