All Of It: Cooking For Your Seder – Detailed Summary

Episode Title: Cooking For Your Seder
Host: Alison Stewart
Guest: Jake Cohen, Cookbook Author
Release Date: April 11, 2025
Duration: Approximately 22 minutes
Location: WNYC Studios

Introduction to the Episode

Alison Stewart welcomes listeners to “All Of It,” WNYC’s show dedicated to exploring culture and its consumers. In this episode, Alison focuses on preparing for Passover, specifically guiding listeners through cooking for the Seder meal. She introduces Jake Cohen, a cookbook author and self-described modern mensch, known for his works Jewish and Aikudnash. The episode aims to infuse traditional Passover dishes with creativity and flavor, making the holiday meals both meaningful and enjoyable.

Personal Reflections on Passover

Jake Cohen shares his personal connection to Passover, reflecting on his childhood in Queens:

"I grew up in the city in Queens and I had two working parents and that was not very conducive for family dinners and really gathering around the table. And these holidays, especially the two nights of Passover, were really the moments in which the entire family stopped. There was this focus on abundance and food and really gathering every single person at the table over a huge meal."
(01:26)

Symbolism of Food in Passover

Alison highlights the symbolic nature of food in Jewish traditions, particularly during Passover:

"Passover uses matzah to symbolize hardship around Hanukkah. Oily food is symbolic as well."
(01:50)

Jake Cohen elaborates on how these traditions shape his culinary practices:

"I think my love of cooking is all through, like its use as a vessel for connection. And when we look at Jewish ritual and these holidays, it takes it one step further where it's not only connecting with those you love, but then using it as a conduit for conversations."
(02:05)

Cooking Tips for Seder Meals

Matzo Balls Preparation

Alison prompts Jake to share his expertise on matzo balls, a staple in Passover meals.

Jake Cohen offers practical advice:

"You want to use seltzer in the matzo balls. It keeps them nice and fluffy."
(09:07)

He further explains the process:

"Cook your balls in a separate pot. Never in the broth because it'll make it cloudy. Let them cool completely in that pot of water, then refrigerate until ready to use."
(04:53)

Brisket Perfection

Discussing brisket, Jake emphasizes low and slow cooking:

"You want to have it braised low and slow. Nothing higher than 325 degrees Fahrenheit. It should take between three and four hours, depending on the size."
(09:34)

He advises letting the brisket cool completely before slicing against the grain to achieve the desired pull-apart texture:

"Slice it against the grain because you're gonna see the striations of the meat. You want to cut against it so that you have these beautiful pull apart slices."
(10:37)

Call-In Segment: Interactive Cooking Support

Listeners call in with specific Passover cooking questions, all adeptly addressed by Jake Cohen.

Ariel from Greenpoint: Storing Matzo Balls

Ariel seeks advice on preparing matzo balls ahead of time:

"I'm trying to make the matzo balls ahead of time and then just drop them in the soup when it's time to eat. And I'm not really sure, like, how to store them from now till then."
(04:32)

Jake Cohen responds with detailed storage instructions:

"Cook your balls in a separate pot, let them cool completely in the pot of water, then refrigerate. Reheat on the stove before adding to the soup."
(04:56)

Laura from Tarrytown: Italian Passover Traditions

Laura shares her unique Italian Jewish Passover dishes:

"Instead of gefilte fish, we do a fish galantine, which is a striped bass steamed with spices and then molded with the broth."
(07:41)
"For desserts, we have scudellini, a custard made with diamonds, sugar, and eggs, and pizzarella romane, made with matzo, cocoa, pinoli, nuts, and raisins."
(08:36)

Erica from Harlem: Chicken Soup Secrets

Erica reveals a family secret for superior chicken soup:

"You need an old chicken, a pullet chicken, not a young one, to make great chicken soup. And use schmaltz in the matzo balls along with seltzer."
(08:46)

Jake Cohen affirms her tips:

"Yeah, 100%. Always seltzer."
(09:07)

Paul Adam from East Village: Simplified Seder Plans

Paul describes his minimalist Seder:

"We're having a very small, quaint, minuscule Seder with just me and my family. We're having fish and celebrating a small second night."
(14:35)

Rebecca from Englewood: Solving Masa Farfel Challenges

Rebecca seeks solutions for Masa Farfel:

"Jake, do you have a solution for Masa Farfel?"
(15:43)

Jake Cohen suggests creative uses:

"Treat it like Thanksgiving stuffing. Add caramelized onions, mushrooms, herbs, lemon, and some liquid to keep it moist without making it mushy."
(16:54)

Gabby from Kerhonkson: Bringing Desserts to Seder

Gabby discusses her dessert preparations:

"I'm making almond flour brownies every year for the Seder."
(17:02)

A listener asks for dessert suggestions:

"I'm planning on bringing a flourless chocolate cake. Is there a main or side dish I should be bringing?"
(17:50)

Jake Cohen offers multiple dessert ideas:

"Matzo brittle, flourless cakes enhanced with sumac for acidity, and roasted root vegetables like Brussels sprouts with date syrup are excellent options."
(20:02)

Creative Dessert Ideas

Jake emphasizes creativity in desserts:

"I add sumac to my flourless chocolate cake to add acidity, which pairs beautifully with chocolate."
(20:02)
"Merengue-based desserts like meringue cookies or layered almond cakes are great for Passover."
(20:02)

He also highlights kid-friendly options:

"Let kids decorate matzo brittle with rainbow sprinkles and crushed potato chips for a fun, festive treat."
(21:14)

Final Cooking Tips and Personal Reflections

Jake shares his excitement about the upcoming Seder:

"I'm excited about gathering my family, my roommate's family, some friends that don't have a place to go. It really becomes this just like mix match of the people I love in my life."
(21:45)

Conclusion

Alison Stewart wraps up the episode by acknowledging Jake Cohen’s contributions and teasing his upcoming cookbook release in September. The episode successfully blends traditional Passover cooking with modern twists, providing listeners with practical tips, creative ideas, and heartfelt insights to enhance their Seder celebrations.

Notable Quotes:

• Jake Cohen on Family Gatherings:

  "These holidays... were really the moments in which the entire family stopped... focusing on abundance and food."
  (01:26)

• On Cooking as Connection:

  "Using it as a conduit for conversations... food as a beautiful representation of... freedom and striving for a better world."
  (02:05)

• Matzo Ball Essentials:

  "Dill is the most important ingredient in any chicken soup and any matzo ball."
  (06:50)

• Brisket Perfecting:

  "Cook it low and slow... let it chill overnight... slice against the grain for pull apartness."
  (10:37)

• Creative Desserts:

  "Sumac... adds acidity, brightening up everything... meringue-based desserts are great."
  (20:02)

This comprehensive summary encapsulates the essence of the “Cooking For Your Seder” episode, providing listeners with valuable insights and actionable tips for their Passover preparations.