I’m going to take advantage of the extraordinary circumstances this Passover to do something I’ve wanted to do for years: use belgian endive for maror. The sequence of the Passover Seder enjoins us to eat maror (bitter herbs) twice, once dipped in charoset (a paste of apples, nuts and cinnamon), and once sandwiched between two pieces of matzah. (The presence or absence of charoset on the ‘Hillel Sandwich’ is a most interesting topic I’ll reserve for another time.) There areRead more