A Beautiful Feast for Spring

Celebrate the season with Allison Fishman's menu featuring holiday meal traditions for both Passover and Easter.

Israeli Carrots Recipe
Photo: Nina Choi

Israeli Carrots

This became an instant classic at my Passover table when I first served it years ago. The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots, which are a natural Easter vegetable, what with all those hungry Easter bunnies looking for something to munch. If you can find carrots in a variety of colors, such as orange, yellow, and purple, by all means use them! If you can't find baby carrots, simply cut a regular carrot in half width-wise, halve the skinny bottom lengthwise, and quarter the thicker top section. What we're looking for here are long pieces, a visual contrast to most of the other dishes.

View Recipe: Israeli Carrots

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