It is spring! And Passover! Chag sameach. Personally, I like to take care of Passover as an prospect to try to eat matzo brei, matzo ball soup and macaroons for dinner as usually as feasible. (I want to test Susan Spungen’s new matzo frittata, too, in holding with my preference for a denser brei.)
Not all of the dishes below are suitable for the getaway (looking at you, shrimp and orzo), but the chicken and shakshuka recipes absolutely are, and they are delightful below any circumstance. That hen is so stunning, you could even provide it as the main class for a Seder meal.
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How do you like your matzo brei? Any other feelings, queries, fears? I’m [email protected]
You could provide this sweet, savory and quite easy recipe by Colu Henry right from the sheet pan, or arranged on a platter for a extra unique presentation. It is magnificent possibly way. If it’s portion of a Passover menu, this herb salad would be an excellent facet.
This recipe by Hetty McKinnon works by using only just one pot — hassle-free for cleanup, of program, but also a system for deepening the flavors in the dish, as the pasta cooks in inventory in the deglazed pan with the caramelized leeks and mushrooms.
Melissa Clark’s shakshuka, a NYT Cooking basic, was influenced by a journey she took to Israel yrs ago that fell on Passover. Gastronomically, this was undesirable timing, given the nutritional constraints of the holiday. The silver lining was that she ate a good deal of shakshuka: eggs baked in a thick, extremely spiced tomato sauce. It is as good as it sounds.