"For her Seder, which can be as intimate as eight guests and as lively as 30, Ms. Lazar prepares her dishes before everyone arrives. The meal is too important, as it has been for generations of women in her family."
"Ms. Lazar thought that the meal needed something with more flavor, so she riffed on a chicken dish from Yotam Ottolenghi's 2018 cookbook, Simple. Putting her desert stamp on the recipes, Ms. Lazar substitutes dates, originally from the Middle East and now grown locally, for the prunes."
"When the guests finally arrive, they'll wash their hands. Someone will hide the afikomen for the children, including her two young sons, Maszlo and Maddox, to find."
"Instead of lining up at the kitchen island, guests sit outside at a long table under lemon and grapefruit trees. Date palms and the San Jacinto Mountains so similar to the Sinai."
Tara Lazar, founder of F10 Creative, hosts Passover Seders with a focus on family traditions and local ingredients. She prepares dishes beforehand, reflecting the importance of the meal. Her adaptations include using locally grown dates instead of prunes in a chicken dish inspired by Yotam Ottolenghi. Guests participate in rituals like hiding the afikomen and enjoy the meal outdoors under citrus trees, creating a relaxed and communal atmosphere that honors her family's culinary legacy.
Read at cooking.nytimes.com
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