Matzo, gefilte fish, horseradish, hard-boiled eggs: the traditional foods of the Passover seder meal aren't most people's idea of a balanced (or, well, edible) meal. But the leftovers? That's a different story. Check out these tips and recipes for making the most of them.
Video of the Day
Three-Ingredient Salted Chocolate Matzos
Matzo: It's dry, it's bland, and deep down we all know "unleavened bread" is really just code for "giant, flavorless cracker." But add chocolate and a pinch of sea salt, as in this tasty Salted Chocolate Matzos recipe, and you've got a chic snackable for the ages.
Ever watch someone's face as they try their first-ever sip of Manischewitz, the traditional kosher wine that's so sweet it's hard not to imagine it was conceived as a sort of kid-friendly alcoholic gateway drink? Grimaces abound. But the drink's high sugar content is actually a plus when making sangria, the fruity wine punch that puts a smile on everyone's face.
Brisket Hash, Brisket Nachos, Brisket Pizza...
A good Passover brisket is even better the next day, so a simple reheat will never do you wrong. But if you're feeling experimental, there are endless ways to incorporate it into recipes, from a hearty hash-and-eggs breakfast to a tasty taco filling.
A classic recipe, this morning fry-up takes many forms, from salty and savory to pour-some-sugar-on-me sweet. And despite its ease and simplicity, it's always a huge hit.
Charoset Ice Cream
Charoset (kha-RO-set), a sweet, condiment-y melange of fruits and nuts, is meant to resemble the mortar used by the enslaved Israelites. So, we suppose it's only fair that when Ben & Jerry's debuted its kosher-for-Passover Charoset Ice Cream flavor last year, it was available exclusively in Israel. Fortunately, you can make your own, thanks to this recipe from The Kitchn. Next year in Jerusalem!