Passover, Plant-Forward
The Monday Morning Cooking Club published updated plant-forward Passover ideas, including a leek-and-mushroom matzo br ei and a charoset ice-cream parfait that modernize holiday staples (theguardian.com). Major outlets piled on: The Washington Post ran a 9-recipe roundup for the full Passover week, and the New York Times flagged a cauliflower kugel as a lighter, vegetable-led alternative ( ). Cleveland chefs are also sharing plant-based takes and reflections on community during this season (cleveland.com).
Monday Morning Cooking Club began in 2006 as a Sydney sisterhood and today lists Lisa Goldberg, Merelyn Chalmers and Natanya Eskin as its core members; the group says it donates all profits to charity. (mondaymorningcookingclub.com.au) The collective marked the 20th anniversary of its first meeting on March 6, 2026, a milestone covered in recent press about their new book activity. (jwire.com.au) MMCC has produced multiple cookbook titles—examples listed on its site include It's Always About the Food and A Year of Jewish Cooking—which the group uses to preserve diaspora recipes online and in print. (mondaymorningcookingclub.com.au) The New York Times dining roundup published March 30, 2026 pairs seasonal mains such as "Chicken With Dates and Olives" and a harissa‑butter cod with vegetable-forward sides in the same feature. (nytimes.com) Cleveland’s coverage ties the holiday conversation to local institutions like Larder Delicatessen & Bakery in Ohio City, which lists its Ohio City Firehouse location and has been noted in local reporting for James Beard Award nominations and Passover programming. (larderdb.com) (thelandcle.org) Passover 2026 runs April 1–9, and the late‑March flurry of recipes and features across outlets appeared in the days immediately leading up to the holiday’s April 1 start. (jewishfoodsociety.org)
