Blogger Molly Yeh Shows You How to Throw A Modern Passover
Since moving to a farm on the North Dakota–Minnesota border four years ago, my Passover celebrations have been much different from the ones I grew up with in the Chicago suburbs. And this year, I'm hoping to make Passover my most Midwestern one yet. We're having our brisket in a hotdish, a type of casserole that represents everything I love about this region. It's cozy and hearty—and topped with Tater Tots!
I've paired it with a brightly colored tabbouleh, to signal that warmer weather is coming, and chocolate macaroons glazed with one of my all-time favorite ingredients: tahini. Because the holiday often falls smack in the middle of sugar beet–planting season, my farmer husband and I might just end up enjoying our leftover brisket folded up in tortillas and eaten in the cab of a tractor. I would definitely recommend this—tractor optional!
Molly Yeh's Passover Menu
Passover Brisket Hotdish
An organized pattern of potato tots maximizes the golden, crunchy surface area—and looks pretty, too!
Try Molly's Passover Brisket Hotdish
The early 2010s, when everyone became gluten-free, was a revolutionary time for the Passover menu. It gave us new macaroon recipes, zucchini noodles, and fresh uses for cauliflower, like this light cauliflower-rice salad.
Try Molly's Cauliflower Tabbouleh
Chocolate Macaroons with Tahini Glaze
Tahini glaze adds a creamy nuttiness that pairs delightfully with the very cocoa-y, not-too-sweet macaroons. And don't forget the sprinkles!
Try Molly's Chocolate Macaroons with Tahini Glaze
See more from Molly on her blog, My Name is Yeh.