As I began learning about kosher foods, I was struck by how the traditions surrounding these foods have been handed down for generations in so many parts of the world very distant from each other. The observance of kosher foods varies considerably; for example, I have been told that many American Jews observe "kosher light" if they keep kosher at all. My friend Myra made the delightful challahs shown on the top of the page, clearly not an easy task. Challah is a wonderful eggy bread eaten on Shabbat in the the Friday night meal. This is a very tasty part of the tradition that many Jews observe. During Passover special foods and traditions are more carefully followed and hold deep meanings. During the holiday there are additional restrictions and in the most observant homes, chametz, any food created by allowing grain and water to ferment and rise or leaven, must be cleared from the house. But even with these restrictions there are many flavorful recipes. Myra sent me this helpful site which includes a lot of Passover recipes and videos showing how to prepare them.
A recipe that Joanne Licht sent to me shows how some common dishes can be modified to fit Passover requirements.
This link provides a wonderful overview for those of us who would like to know more about the traditions of Passover. A more detailed description of preparations for Passover is provided in this article - the specific dates for this holiday on the Gregorian calendar are different each year.
The Sedar meal for Passover has very specific items. Below is a picture of some necessary components.