Adriana Janovich, The Spokesman-Review
“The New Jewish Table” offers contemporary takes on traditional Jewish dishes, some of which might be perfect for Passover.
The eight-day holiday commemorates the Jews’ escape from slavery in ancient Egypt and begins this year at sundown April 3. So this seems like a good time to revisit a few favorite recipes from the 2013 cookbook from the husband-and-wife team of Todd Gray and Ellen Kassoff Gray.
Their book shares their love story and blends their traditions. She’s Jewish and from the city; he’s a chef from an Episcopalian family in small-town Virginia. Recipes combine seasonal American and Eastern-European Jewish cuisine. Here are a few of them. (Matzo-Stuffed Cornish Game Hens, Fig & Port Wine Blintzes, Chocolate Hazelnut Rugelach)
