From Moroccan tagines to brisket tacos and kosher-for-Passover cupcakes purchased from a ATM, chefs across the country are making an exodus from traditional seder cooking.
Andrew Bender, Forbes
Thu, 04/05/2012 - 9:59am
From Moroccan tagines to brisket tacos and kosher-for-Passover cupcakes purchased from a ATM, chefs across the country are making an exodus from traditional seder cooking.