Paassover marks return of delicious traditions
from the New York Daily News March 31, 2008
by Rosemary Black
The very first recipe that Judy Bart Kancigor tested for her new book, "Cooking Jewish" (Workman) was her grandmother's Passover nut cake. When it came out of the oven, the author gave a piece to her mother and asked, "Ma, is this it?" And was astonished to see her mother's eyes widen and brim with tears as memories flooded her mind of Passovers gone by.
(Find recipes for Gramma Sera Fritkin's Russian Brisket, Chicken Soup and Shiitake Mushroom Matzoh Balls when you read the whole story.)