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Although I’m an Italian-Catholic, I’m very aware that Passover is just around the corner.

Since I married my husband and we decided to raise our children in his religion, I’ve embraced celebrating the Jewish holidays. However, preparing for a week (or even a few days) of flourless fare can be daunting, especially when the festivity coincides with Easter, a holiday that’s the complete opposite when it comes to food.

For my family, Easter means the end of abstinence, and its arrival ushers in a large spring celebration where we gorge on carb-laden delicacies.

As a kid, Good Friday marked the start of the delectable food preparation in my grandma’s kitchen. The aroma of sautéed garlic and oil for the sauces she prepared in advance for Easter Sunday filled her house and made my taste buds pulse in anticipation.

CLICK HERE TO READ THE ENTIRE ARTICLE ON RACHAEL RAY EVERY DAY

Holly Rizzuto Palker

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