Passover Traditions in Florida… Fresh Recipes, Family, and New Memories

Alison Friedman
Apr 14
2 min read

Smiling group of seven around a dining table with food and drinks. Modern chandelier above, vibrant artwork on wall. Celebratory mood.

There’s something about holidays that I just love… the traditions, the food, the feeling of being together.

This Passover looked a little different. My kids weren’t with us, and my mom and stepfather couldn’t be there… which is never easy. But we created something really special here in Florida with friends and family. This is the second time we've gathered with this group for Passover, and between the fresh recipes and the familiar faces, I can already feel new traditions forming.

And I love that.

Because traditions don’t have to stay the same… they can evolve. They can travel with you. They can grow into something new.

And for me, so much of that happens in the kitchen.

I did a lot of cooking this year and made several recipes from Ruhama Shitrit, who I’ve shared in past newsletters. I originally found her through two Moroccan-inspired dishes I made for Rosh Hashanah… a chicken and a salmon.

I’ve made the chicken many times since then, so for this dinner I brought back the salmon… and it was just as good as I remembered.

I also made two new salads from her page, added in a brisket recipe that’s been in our family forever, and tried one of her potato dishes.

Every dish landed.

That said… these are not “throw it together in 10 minutes” recipes. There are a lot of ingredients… a lot of steps. But if you follow the directions, it all comes together… and it’s absolutely worth it.

What I loved most was how fresh everything tasted. So many herbs… cilantro, parsley, chives… it just made the whole meal feel lighter and really flavorful.

And honestly, that’s what made it special. Not just the food… but the experience of putting it together and sharing it around the table.

What I made (and would absolutely make again):