Three Generations of Long Island Women Cook for Passover

From the restricted matzo-focused diet kept during Passover to the symbolic bitter herbs and ground horseradish eaten at Passover seders—and the feast that follows, food is an important part of Jewish Passover observances.

City Spoonful helped Sasha Freedman Shine, her mother, Diane Freedman, and her grandmother, Marcia Weiser—all of Syosset, New York—prepare two traditional dishes for their Passover seder: beef brisket and matzo ball soup.

Related recipes: “Matzo Ball Soup and Beef Brisket for Passover”

In this slideshow, they share their recipes, debate ingredients, and talk about how these two dishes have changed—and stayed the same—as they have passed from mother to daughter to granddaughter.

  2 comments for “Three Generations of Long Island Women Cook for Passover

  1. Ang
    April 25, 2011 at 12:52 pm

    Great video! I loved hearing about the traditional dishes in their own words, and especially, own voices. 🙂

  2. Beth N
    April 26, 2011 at 3:37 pm

    This is lovely! Fun to see the preparation progress and hear the cooks describe what they are doing! I love this personal approach . . .

Leave a Reply

Your email address will not be published. Required fields are marked *