For dessert and snacks, we love Caramel Matzo Buttercrunch, a buttery delight with chocolate and optional chopped nuts and fleur de sel. Even if you’re not Jewish or celebrating Passover, you should whip up a batch.
Veggie Matzo Brei, the 8th variation of our
matzo brei recipes. Photo courtesy Cabot Creamery.
The Manishewitz Matzo Ball Mix is an easy shortcut with the dry ingredients pre-measured as a time saver. It makes matzo balls as good as Mom’s if you (a) add three eggs instead of two, (b) use schmaltz (rendered chicken fat) instead of vegetable oil and (c) refrigerate them for a day before serving (keep them apart from the soup).
But to make matzo balls as good as ours, you’ll also need to add a tablespoon of chopped parsley, dill or a combination of both, to the batter.
Marshmallow Peeps are an Easter tradition in many homes. In our childhood we were delighted by them; some people find them iconic.
But over the years they’ve tasted worse and worse to us—artificial flavor, and more texture than flavor at that! Perhaps it’s the carnauba wax.
Sorry, Peeps, we’ve replaced you with all-natural, pillowy soft and incredibly flavorful gourmet marshmallows. If your palate demands the best, buy a marshmallow that tastes out of this world.
Check out our review of gourmet marshmallows and you’ll never look at a marshmallow the same way again.
Paella mixta, one of the three most popular types of paella. Photo by Monkey Business | Dreamstime..
Paella is one of the world’s great rice dishes. It was first created in Valencia, a region on the East coast of Spain, and was originally cooked over a fire in the fields as a communal lunch for agricultural workers.
The dish has evolved over the centuries—the original paella had no conventional meat or seafood, but was made with the more affordable snails!
Paella has become a great party dish. Not only do the current ingredients—chorizo, chicken, seafood and other proteins—make it a delicious and fun main course, but it makes a great buffet centerpiece for parties.
Celebrate National Paella Day on March 27th. Enjoy the history of paella and a paella recipe and then plan a party or a large family gathering.
March 26, 2010 at 7:58 am
· Filed under Easter, Wine
What wines are you serving with Easter dinner?
Forget the same old, same old. Pour something special to talk about over Easter dinner.
Think of Lachryma Christi (“Tears of Christ”). Or Saint Joseph “Offerus” from Jean Louis Chave: It comes from France’s great Rhone appellation named after Joseph of Arimathea, who donated his own prepared tomb for the burial of Jesus after the crucifixion.
Both wines are delicious and can precipitate a dinner table discussion about the meaning of Easter. Read more about them.
