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Old World, New World Variations on Brisket

By Devra Ferst

There are few holiday foods that call up tradition and memories as much as brisket or brust, as I’m told my great-grandmother called it. There are endless variations of recipes — each one boasting local influences from sweet paprika to Coca-Cola to spicy Mexican chiles. This Passover season, we share with you a recipe from the Old World that made its way to both America and Sweden from Latvia, and one from the New World that provides a Mexican twist on the traditional dish.Read More

Four Questions for Rabbi Adin Steinsaltz

Rabbi Elazar ben Azariah, the brilliant young sage from the generation following the Second Temple’s destruction, likened himself to “a man of 70” in the Passover Haggadah. If ben Azariah were alive today, his role model for wisdom might very well be Rabbi Adin Even-Israel Steinsaltz.Read More

An Abstract Haggadah

By Marissa Brostoff

A decade ago, artist Archie Granot sat down to give new texture to one of the world’s oldest books. This year, his Haggadah is finally complete.Read More

Chasing the Passover Bunny

By Menachem Wecker

The Passover Haggadah is jam-packed with symbols of redemption from the Egyptian enslavement. But scholars are divided over the significance of one particularly unusual symbol: rabbit hunts.Read More

Home for the Holidays... Or Not

By Jenna Weissman Joselit

I sometimes wonder what historians of the 22nd century might make of American Jewry of the 21st, especially when it comes to the ways in which the latter has chosen to mark the festival of Passover. Take, for instance, holiday-related advertisements, a wonderful source of social history. Where once ads for gefilte fish, horseradish and matzo held pride of place, suggesting that American Jews routinely celebrated a Seder at home, these days, advertisements for the Ritz-Carlton and the Hyatt Regency Bonaventure dominate instead, suggesting that large numbers of American Jews much prefer to celebrate a Seder-by-the-sea.Read More

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