Wednesday, March 24, 2010

On cooking for Shabbat and Pesach: "Let all who are hungry come and eat"

My newest piece takes its title from the words of the Passover Seder, which exemplify the spirit of Jewish entertaining. It appears in the Nissan 5770 issue of Kosher Spirit, the OK's in-house magazine. I wrote it after I made a really yummy fish course which three of my four guests refused to eat. It speaks to what I've learned as a hostess and as a semi-picky eater in the homes of others.
"Let all who are hungry come and eat."
by Aliza Libman

How to create a Shabbos or Yom Tov menu that will make all your guests happy year round.

Second only to the terror of not having enough food for all your Shabbos guests is the prospect of serving your guests food they can’t—or won’t—eat. Though you may know your family’s food preferences inside and out, when you’re filling your table with guests, you add a layer of uncertainty that can be eased with careful planning.

Click here to read the rest of the piece.

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At 10:39 a.m., Blogger Michael A. Burstein said...

Asking people their food preferences in advance is key.


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