Skip to main content

The Passover brisket includes dates, which will give the sauce a naturally sweet taste without being sugary.

Danielle Matar/The Globe and Mail

This year, I am cooking the first night Passover seder for my family. Although many families make the same menu each year, we are always looking for a different approach to familiar foods. This year, I am creating a new brisket recipe with dates, which will give the sauce a naturally sweet taste without being sugary: They're popular right now because their lush taste brings with it a host of health benefits. I'll also serve mashed roots and the new darling of the vegetable pantry, broccolini, tossed with savoury flavours. A gluten-free, non-dairy rhubarb crisp is the perfect ending to a succulent meal.

Video: Chef Basics: See how easy falafel is to make at home with chef Matt DeMille
Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨