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FlavorUpdated 12:00 a.m., Thu April 10, 2014
This recipe is a tasty twist on the traditional main dish for the first night of Passover.
Jewish cuisine with a twist
Sundown on the evening of April 14 marks the first night this year of Passover, the eight-day celebration of the Jewish people’s freedom from bondage in ancient Egypt. Tradition holds that the holiday is observed with a Seder, from the Hebrew word for “order.” With the help of such food items as springtime greens dipped in salt water (representing tears shed), horseradish (for the bitterness of slavery) and the unleavened bread called matzo (for the loaves baked in haste before the exodus from Egypt), the Seder recounts the Passover story for everyone assembled around the d... READ MORE
In my previous column, I sang the praises of getting a jump on summertime’s outdoor grilling with an electric countertop hinged grill — also called a contact grill because its ridged cooking plates contact with both sides of the food at once — or with a similar electric panini maker. The recipe I shared last week took care of a meal’s first course with eggplant-Parmesan stacks you could also serve as a vegetarian entree. This week, I’d ...