We’re celebrating Easter and Passover with more ideas for baked hams—and not one, but two—authorities on Jewish cooking share recipes for old-school brisket, chocolate-almond meringues, and oh-so-many ways with matzo. First, Leah Koenig, the author of Modern Jewish Cooking, shares recipes for freshened-up classics, then, in our final segment, David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker.

We&rsquo;re celebrating Easter and Passover with more ideas for baked hams&mdash;and not one, but two&mdash;authorities on Jewish cooking share recipes for old-school brisket, chocolate-almond meringues, and oh-so-many ways with matzo. First, Leah Koenig, the author of Modern Jewish Cooking, shares recipes for freshened-up classics, then, in our final segment, David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody&rsquo;s favorite unleavened cracker.

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

More ways with your baked ham, plus two authorities on Jewish cooking share recipes for Passover and beyond: Modern Jewish Cooking author Leah Koenig joins the party, as well as David Kirschner, the recipe creator behind Michele Streit Heilbrun's book, Matzo.

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