Tag Archives: passover

Savoring my Sweet Tooth (Even on Passover)

Every spring I look forward to matza brei, mandel bread, matza ball soup, and all my other favorite Passover foods. I have a special section in my recipe box just for Passover delicacies that are good enough to eat once the 8 long days of Passover are over. When I returned from spring break and realized Passover began the next day, I thought it would be fun to try to find a kosher for Passover bakery for my next review. I hadn’t realized how many options I would have, because so many bakeries in our neighborhood cater to Passover. Even classic places like Crumbs, Tonnie’s Minis, and Magnolia Bakery make kosher for Passover products.

I decided to check out the restaurant My Favorite Food because it had fabulous reviews for not only their Passover desserts, but for their main courses as well. It was an easy subway ride to 72nd to get there, and when we arrived there was a short wait during which we got to admire all of the delicious looking dishes as they were brought out of the kitchen. They had everything from squash pasta to tuna and cheese popovers. By the time we were seated we were starving and more than ready to savor our sweet tooths. We considered splitting a main course first, but many things on the menu were a bit pricey, so we just skipped right to the desserts. They had Passover classics like macaroons and mandel bread, as well as adventurous ones like lemon génoise and almond meringue with French vanilla créme. They all sounded delicious, so it was a tough call.  But eventually we decided on the plum tart, which our waiter recommended, and the marjolaine cake, which is an almond hazelnut meringue with layers of chocolate nougat and mocha butter crème.

The service was phenomenal and our desserts were brought out in minutes. I was skeptical about them both because Passover desserts are very easy to mess up. A drop extra of matza meal and your cake will be too dry or your crust will taste like matza. However, I quickly learned that their fabulous reviews were much deserved, and that their desserts were about as good as it gets on Passover. I dug in to the plum tart first because the fresh plums layered on top of the sweet plum jam looked irresistible. The jam was a bit tangy but the fresh plums gave it a natural flavor to add to its freshness. My friend Frankie commented on how refreshing the tart was and I couldn’t agree with her more. She thought the crust was not dense, which would’ve made the tart too heavy. The thin crust was the perfect complement to the plums because it did not overpower their fruity flavor and its spices gave a savory addition to the sweet dessert.

The cake was just as impressive with its several layers of chocolate nougat and meringue. The outside was coated with thick chocolate and nuts which were divine. The nougat layers were a bit dry but the mocha butter crème helped to moisten it up. The crème was rich and buttery, however it would have been better had it been fluffier like the sweet almond meringue. The flavors mixed together with the chocolate nougat combined to make a tasty Passover treat, though.

When I left I was more than satisfied by the generous portions and the delicious desserts. Plus, their non-Passover dessert menu looks just as incredible, so I will definitely be back once Passover is over to try them out. My Most Favorite Food proved that even on Passover, I could savor my sweet tooth, and I definitely recommend that you do too.


Matzoh’s Many Flavors


For eight days there might be just a bit more bread on campus than usual.

The Jewish holiday Passover, which commemorates the Jews’ exodus from Egypt and began this Monday, prohibits consumption of leavened bread. For those observing, this involves replacing the traditional cereal or toast breakfast with a thinner, crunchier, and–quite literally–holier variety.

Matzoh, a cracker-like sheet, constitutes the most symbolic and largely consumed food during the holiday season. The process of baking matzoh must take fewer than 18 minutes–from the initial mixing to the final moments of baking–in order to be considered in accordance with the holiday’s dietary restrictions. To prevent rising, small, fork-like pricks are embedded into the unbaked dough, resulting in puffed, evenly spaced pockets across the sheet’s surface.


Matzoh today is mass-produced in factories, their strict baking requirements attended to with Taylorism-like efficiency. While it is most commonly associated with the Passover holiday, my family and many others eat it year-round, using it as a neutral platform on which to load dips and spreads of various flavors and spices. Hummus, salsa, baba ghanoush – an eggplant and chickpea mix, and matbucha – a savory-sweet vegetable chutney, are all dollopped on with vigor.


What is not as common, and perhaps entirely particular to my own palate, is a combination of rice, chicken and tomato sauce layered onto a sheet, one atop the other. Seasoned heavily with freshly cracked black pepper and a splash of Tabasco for extra zing, the dish has been ideal for Saturday lunches, when leftovers from the previous night’s dinner are stacked high and tall in our single door white fridge, and grumbling stomachs demand instantaneous reward.

Though not as likely to whet the appetite as, say, a molten-lava cake, the dish serves as a delicious and simple reminder of home, and provides a taste of the special time of year when the sheet beneath the toppings takes center stage.