"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
As an answer to gefilte fish from a jar, which can be heavy and strong-flavored, Evan Bloom and Leo Beckerman of Wise Sons Jewish Delicatessen in San Francisco created this very fresh and mild-tasting homemade version for Passover. The gefilte fish have a texture like light matzo balls, and are served with a carrot applesauce. Wise Sons also serves their own fresh horseradish sauce, but we've opted to buy it.
Recipe: Wise Sons' Gefilte Fish
This vibrant, shocking pink sauce, called maror, is served with matzo along with haroseth as part of the seder ceremony. It’s also great with short ribs during the meal.
Recipe: Horseradish Beet Sauce
For Passover, Evan Bloom and Leo Beckerman of Wise Sons Jewish Delicatessen in San Francisco make this classic brisket, slow-braised in the oven with plenty of onions that get nice and sweet.
A deeply flavorful send-off to winter―with lots of spring vegetables thrown in. Inspiration was drawn from The Gourmet Jewish Cook (William Morrow Cookbooks, 1999; $20) by Judy Zeidler.
These mustard greens get a little snap from a drizzle of cider vinegar and lots of spring onions. If you can’t find them, use a triple amount of green onions instead—it’s equally good.
We love the combination of sweet strawberries and tangy-floral Meyer lemons. The meringue dessert recipe is from Karen Mitchell, owner of the Model Bakery in St. Helena, Calif.