As with any cuisine, it's important to use the freshest possible fruit, vegetables, herbs, top-quality meats, fish and other fine products. Recipes span traditional and contemporary Passover foods, low fat, vegetarian preferences, and children's favorites. The extra chores and invited guests place time constraints on busy homemakers at Passover. Practical menus should include recipes that can be doubled or partially prepared in advance and some to serve at room temperature. Recipes to double and to make ahead in stages to refrigerate or freeze are included and noted.
Many cakes freeze well, if properly wrapped.
They are best frosted after defrosting. Like so many other people, personal health conditions made us aware how serious proper eating is to one's well being. An occasional meal of excess may not be harmful but a whole week of Passover foods can send cholesterol and fat levels seriously out of control. Numerous low-fat fish courses, vegetables and soups are included for healthier options. Where possible, recipes indicate how to eliminate up to 20 percent of the egg yolks with little change in quality.