March
23
This event has taken place
Leah Koenig:
Pesach Main Courses, Italiano
As the oldest Jewish community in Europe, Roman Jews have been celebrating Passover for 22 centuries by digging into delicacies like roast lamb and cod with raisins and pine nuts.
Leah Koenig, author of six cookbooks — including her celebration of the diversity of our culinary tradition, The Jewish Cookbook — will guide us through the Italian Jewish community and the preparation of its most delectable seder dishes.
Tuesday, March 23 |
11:00 am Eastern
Free
Free
A week-long virtual series
Passover Around the World Recipes
Fany Gerson | South of the Border Starters
Seder salad with apricot-honey dressing
Matzo Ball Soup a la Mexicana (2 pages)
Leah Koenig | Pesach Main Courses, Italiano
Roast Chicken with Rosemary & Garlic
Pumpkin Frittata
Adeena Sussman | Sababa Side Dishes
Pecan-Lime Muhamarra Dip
Quinoa and Roasted Grape Salad
Zoe Kanan | All About Desserts
Cardamom Macaroon Lemon Wedges (3 pages)
Chocolate Lace Cookies
Tuesday, March 23 |
11:00 am
Free
Free
As the oldest Jewish community in Europe, Roman Jews have been celebrating Passover for 22 centuries by digging into delicacies like roast lamb and cod with raisins and pine nuts.
Leah Koenig, author of six cookbooks — including her celebration of the diversity of our culinary tradition, The Jewish Cookbook — will guide us through the Italian Jewish community and the preparation of its most delectable seder dishes.
This event has taken place
A week-long virtual series
Passover Around the World Recipes
Fany Gerson | South of the Border Starters
Seder salad with apricot-honey dressing
Matzo Ball Soup a la Mexicana (2 pages)
Leah Koenig | Pesach Main Courses, Italiano
Roast Chicken with Rosemary & Garlic
Pumpkin Frittata
Adeena Sussman | Sababa Side Dishes
Pecan-Lime Muhamarra Dip
Quinoa and Roasted Grape Salad
Zoe Kanan | All About Desserts
Cardamom Macaroon Lemon Wedges (3 pages)
Chocolate Lace Cookies
The Temple Emanu-El Streicker Center Cooking School: Passover Around the World
Chopped liver, matzo ball soup from the Manischewitz package recipe, your mother’s brisket and the same old macaroons . . . Sure, there’s something reassuring about recycling the seder menu your family has used for three generations. But there’s also something intriguing about mixing things up.
The Temple Emanu-El Streicker Center has assembled a team of all-star chefs who will not only expand your culinary repertoire but will offer you a gastronomic tour of how the Jewish world celebrates our Festival of Liberation.
All sessions will be moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.
Register for the series here!
Monday, March 22
Fany Gerson: South of the Border Starters
Tuesday, March 23
Leah Koenig: Pesach Main Courses, Italiano
Wednesday, March 24
Adeena Sussman: Sababa Side Dishes
Thursday, March 25
Zoe Kanan: All About Desserts
*All sessions start at 11:00 AM EST