Make sure the second night of Passover truly is different than all other nights by preparing a feast that combines traditional, Bubbe-approved favorites like wine-braised brisket with outside-the-macaroon-box dishes like halvah pots de crème.
Add a pinch of fennel pollen and smoked sea salt to bring fennel to the next level in this simple salad.
Wine-Braised Friday-Night Brisket
A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket.
The Chanin-Platzer Family Matzoh Stuffing
Sort of like a matzoh-based version of bread pudding, this satisfying stuffing is studded with fragrant mushrooms and makes a great accompaniment to brisket or roast chicken.
With its beautiful pumpkin color, unusual flavors, and creamy texture, this flour-free dessert is the perfect Passover finale.
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