Publishing a magazine centered on the Yomim Tovim requires that we work months in advance. If you can believe it, we are already considering stories for Rosh Hashanah.
Early-stage recipe concepting, development, and tastings for Pesach begin as soon as Chanukah. So by the time we edit the issue for print we are often reminded of excellent food that we simply forgot about since last December.
I am honestly newly excited by the recipes in the pages of this issue, which is basically a mini Pesach cookbook, made with LOVE, just for YOU. With soups from Melinda Strauss (p.36), salads from Amy Kritzer (p.33), poultry from Daniella Silver and Norene Gilletz (p.46), sides by Chaya Lichtenstein (p.56) featuring recipes like zucchini fritters and tempura vegetables - this is one of those issues you will pack up with your Pesach kitchen to ensure it’s treasured and saved for years to come.
I wanted to officially thank you all in print for the feedback you share when I run into you on the street or on Facebook. I love hearing how you read every single word of the magazine. It makes the task of baking cheesecake when I should be baking hamantaschen worth every calorie.
Wishing you all a chag kasher v’Sameyach from our family to yours.
Get a sneak peek: