http://www.washingtonpost.com/wp-dyn/print/weekly/food?nav=rss_print/weekly/foodFooden-us1514020http://www.washingtonpost.comhttp://media.washingtonpost.com/wp-srv/hp/image/wp_web.gifhttp://www.washingtonpost.com/wp-dyn/articles/A339-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A339-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Lisa Cherkaskyhttp://www.washingtonpost.com/wp-dyn/articles/A342-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A342-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Tina Wassermanhttp://www.washingtonpost.com/wp-dyn/articles/A341-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A341-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMTwww.washingtonpost.com/theguide.]]>http://www.washingtonpost.com/wp-dyn/articles/A340-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A340-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Candy Sagonhttp://www.washingtonpost.com/wp-dyn/articles/A343-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A343-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT(pictured at right)
Makes about 10 cups]]>http://www.washingtonpost.com/wp-dyn/articles/A344-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A344-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMTOne tradition I started many years ago was having my guests sign their names in indelible ink on a large polyester-cotton tablecloth. After the cloth was washed and rid of wine stains, I embroidered over the signatures. Each Seder is represented by a different color, and every year returning guests look for their names and new guests eagerly await their turn to sign.]]>http://www.washingtonpost.com/wp-dyn/articles/A348-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A348-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A347-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A347-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A346-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A346-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A345-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A345-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A349-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A349-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A578-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A578-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Michael Franzhttp://www.washingtonpost.com/wp-dyn/articles/A903-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A903-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Tom Sietsemahttp://www.washingtonpost.com/wp-dyn/articles/A620-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A620-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMThttp://www.washingtonpost.com/wp-dyn/articles/A338-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A338-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT Judith M. Havemann ART DIRECTOR: Kathy Legg]]>http://www.washingtonpost.com/wp-dyn/articles/A351-2005Apr19.html?nav=rss_print/weekly/foodhttp://www.washingtonpost.com/wp-dyn/articles/A351-2005Apr19.html?nav=rss_print/weekly/foodSun, 24 Apr 2005 7:49:23 GMT 4 main-course servings or
6 appetizer servings]]>