In a Nutshell:

Candied Nut Granola

I make loads and loads of candied nuts for Pesach and use it in everything from salads to snacking to desserts. I don't follow a recipe; I just use approximately equal parts sugar and nuts, but I created one for you! It's 2 Tbsp oil, ¹⁄₂ cup sliced almonds, ¹⁄₂ cup sugar, ¹⁄₄ cup toasted coconut (optional), ¹⁄₂ tsp salt, and 1 tsp vanilla extract (optional). Toss together in a parchment-lined 9x13-inch (23x33-cm) pan and bake at 350°F (175°C) for 15 minutes, tossing midway.

—Chanie Nayman

Review It!

Do you find it as annoying as I do to constantly need to refill your built-in soap dispenser? This hose connects to the pump and goes directly into the full-sized soap bottle that sits at the back of my cabinet. It’s really convenient! Hat tip to the best plumber in Waterbury for the suggestion and to A.H. for discovering this!

Sink Soap Dispenser Extension Tube Kit
$13.99 on Amazon

—Esti Vago

Rivky Kleiman recently sent me her newest kosher l’Pesach product, Atlas Olive Oil. It has a smooth, clean taste, and I’m excited to use it for cooking, baking, and salad dressings! It’s perfect!

—Chanie Nayman

Reader Feedback

At the Seder last year, I made a small change that worked really well, and I thought I’d share the idea. I put a three-section dip container at each person’s place setting. (The ones I bought were plastic and disposable.)

In one dip spot I put salt water, in the second I put charoses, and the third spot held the potato and celery that we use for Karpas. It helped keep things running smoothly at the Seder, with no need to pass (and spill) the salt water or other items, since each person had their own right in front of them.

Happy Pesach!

—Rachelli Levine

FT, help me!!

How do you get color on your food if you can’t use soy sauce, paprika, jams, or other sauces?

Can you use balsamic vinegar? That will certainly add color. A great way to add color is to caramelize your onions. That adds color as well as great taste.

—Rivky Kleiman

Just Sayin’

What snacks do you keep on hand to keep everyone full and happy?

Lots of melons, freshly cut veggies, chocolate, and baked goods. And of course, no Yom Tov is complete without my nut clusters (recipe on estherodesign.com).

—Esther Ottensoser

Ok, Quick:

What’s your favorite course of a good meal?

Appetizer. You can get a cross section of the chef or home cook’s culinary excellence through what they can put together as appetizers.

—Naomi Nachman

(Originally featured in Family Table, Issue 890)