Go beyond brisket with Passover recipes that celebrate the diversity of the Jewish table

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Flag of Canada

Long before shakshuka, the saucy egg dish so popular in Israel, hit tables in Canada, and pomegranate molasses and za’atar became pantry staples for many, Evelyn Rose and Joyce Goldstein were transforming the world of Jewish cuisine. One of Evelyn’s guiding principles was that food should have ta’am – a quality that makes it taste exceptional.…