From homemade matzo to succulent brisket, here's how to cook up your tastiest seder ever
Photo by Thomas J. Story
"My grandmother (my safta, Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and shmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. The recipe is like a vegetable pâté, and Bloom and Wise Sons co-owner Leo Beckerman put it on the menu for Passover.
Recipe: Safta's Mock Liver