By Chef Saul Bolton
I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition, and a culture. We cooked together for three Passover holidays. It was special.
I drew the following recipes from the past and present; from the freedom, one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture, and tradition.