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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: