| Issue #10 of our special series about cooking in the coronavirus era.
 THE WAY WE'RE COOKING NOW  Tonight’s the first night of Passover, and Easter is on its way. How will we celebrate these holidays when we’re in isolation? Sure, there’s Zoom, but what about the food? Are we really going to make a big brisket—or a whole ham—just for ourselves? We talked to some cooks to find out how (and why) they’re throwing pared-down Passovers—and we threw in 11 simple recipes for throwing a simpler celebration of your own.
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