By Tammy O’Hara
Food Columnist
Spring brings with it two holidays that place food at the center of celebration: Easter and Passover. Though they come from different religious traditions, both holidays share a common theme—gathering around the table to remember, reflect, and welcome the season of renewal.
For many families, especially with small kids, Easter morning begins with baskets of candy and hunting for hidden eggs. After that, as with most holidays, the kitchen becomes the heart of the celebration. A glazed ham is often the main dish with a sweet and savory aroma filling the house as it finishes in the oven. Alongside it you’ll often find scalloped potatoes, roasted spring vegetables like asparagus or carrots, and dinner rolls ready to soak up every bit of flavor. My mom and grandma always baked homemade yeast rolls at Easter. While I’m not a baker, maybe it’s time to try my hand with the family recipe.
Eggs, of course, are one of Easter’s most recognizable symbols. Beyond the brightly dyed shells tucked into baskets, eggs represent new life and rebirth—perfectly fitting for a holiday that celebrates renewal. They show up in many dishes throughout the day, from deviled eggs at brunch to rich custards and cakes for dessert.
Speaking of dessert, Easter is a time when sweets take on a light, spring-inspired feel. Lemon bars, carrot cake, coconut cake, and fruit-filled pastries often make appearances on the table. Fresh berries are back into season and bring a sense of freshness after any meal, especially heavier ones. My favorite dessert is fresh berries with whipped cream….even better if you serve with a shortcake or slice of angel food cake.
Easter leftovers can be used in so many ways. Extra ham is incredibly versatile. It can be diced into omelets & quiches or tossed into a simple pasta with peas and cream. Ham also makes a great addition to soups or fried rice later in the week. My sissy in law and I take turns with who gets to keep the ham bone (or turkey carcass) for soup. Hard-boiled eggs from the egg hunt can easily turn into egg salad for sandwiches or wraps. Add some ground ham and you’ve got ham salad as well! Leftover roasted vegetables can be blended into soups or added to grain bowls for quick lunches.
While Easter meals tend to vary from family to family, Passover traditions follow a more structured format centered around the Seder meal. The Seder is rich with symbolism, and each food on the plate tells part of the story of the Israelites’ journey from slavery to freedom.
One of the most well-known foods of Passover is matzo, the unleavened bread that represents the haste with which the Israelites left Egypt, not allowing time for bread to rise. During Passover week, matzo becomes a versatile ingredient in many kitchens. It can be used to make matzo ball soup, layered into matzo brei that can be made savory or sweet, or crushed into matzo meal for baking.
The Seder plate itself contains several symbolic foods. Bitter herbs, often horseradish, represent the bitterness of slavery. A sweet mixture called charoset—typically made with apples, nuts, wine, and spices—symbolizes the mortar used by enslaved people to build structures in ancient Egypt. The sweetness of charoset also serves as a reminder that even difficult stories can hold hope.
Another key component of the Passover meal is brisket. Slow-cooked until tender, brisket has become a beloved centerpiece at many Seder tables. It’s often served with roasted vegetables, potato kugel, or tzimmes, a sweet dish made with carrots and dried fruit. I think it’s time for me to invite myself over to a friend’s house for a Seder as my mouth is watering as I’m researching and writing this column!
Passover leftovers offer plenty of creative opportunities as well. Brisket can be shredded for a sandwich or served over roasted potatoes for an easy second meal. Matzo can be broken into pieces and used like crackers for dips or cheese spreads or transformed into a savory matzo brei with eggs and onions or a sweet brei with cinnamon, sugar and vanilla the next morning. Even leftover charoset can find new life by spooning it over yogurt, oatmeal, or using it as a topping for baked apples or that sweet brei!
Despite their differences, both holidays share a deeper connection, and food is a way to pass traditions from one generation to the next. Recipes are often handwritten, well-worn, and filled with memories. Who doesn’t have fond memories of the best bread, the best pie, the best chicken, etc., that you ate as a child?
These meals are also opportunities to bring people together. Whether it’s a long Seder filled with storytelling or a relaxed Easter brunch or dinner with family and friends, the table becomes a place for conversation, laughter, and reflection.
Spring holidays remind us that food is more than nourishment. It carries history, faith, and family traditions forward. As we gather around our tables passing dishes, sharing recipes, and maybe enjoying the leftovers the next day (or longer!), we’re also sharing something deeper -- the comfort of tradition and the promise of a fresh start.
Feel free to reach out to me with any cooking or Pampered Chef questions you might have at [email protected] or my Facebook page, https://www.facebook.com/TastesandTwistswithTammy.
