I love Mark Bittman. He can take simple ingredients and turn them into something wonderful. That’s a true genius in the kitchen. Fortunately for us, he shares his genius in his many cookbooks, in his former column in the New York Times, and here via Epicurious. And now he has a website: www.markbittman.com.
I’m not Jewish, but his suggestions for a tasty seder meal sound great. He takes ingredients that are required for the seder and incorporates them in tasty dishes, like lamb stew prepared with horseradish and parsley (the bitter herbs). And he suggests kosher wines that work well with it. Yum.
He sets out a timetable for preparing as much ahead of time as possible. Thanks again, Mark, for really good recipes that all of us non-gourmet cooks can handle.
To all our Jewish friends, we wish you a wonderful Passover.