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For traditionalists, if there are any out there, this recipe makes a sponge cake that's better than any other I've ever had.

Aunt Ida's Passover Sponge Cake

12 eggs, separated
1 cup matza cake meal
1/2 cup potato starch
1 T. oil
2 cups sugar
1/2 t. salt
1 T. vanilla
1 cup orange juice

1. Sift meal and starch together and set aside.

2. Add oil and vanilla to egg yolks. Add sugar and salt while beating.

3. While beating, add orange juice alternately with sifted dry ingredients. Beat until creamy.

4. Beat egg whites until stiff, and fold into egg yolk mixture.

5. Bake at 325 F. for 50-60 minutes in a 12" spring pan if you can find one or a 10" tube pan (bake the remaining batter in an additional small pan.) Test for doneness. Top should spring back when touched lightly. Start checking at 45 minutes. Avoid overbaking.

I make them with a cream cheese pastry crust and fill with apricot butter mixed with chopped almonds, chopped dates, figs and raisins, ground cinnamon or nutmet and a spoonful or two of honey, lemon juice to thin it out a bit.

I make brownies most often, but I love ganache and Patricia Wells's recipe for chocolate mousse in her bistro cookbook is the BEST!

A few drops of cassis turns a flute of champagne into a Kir Royale. I make my own peach infusion with fruit, reisling, rum and sugar and use that to make Lippy Royales (although I confess that I usually use Cava or Prosecco for that purpose.)

I love making gougeres. My last batch was my best ever, due to the mistake of using Montgomery cheddar instead of gruyere. (I had actually intended to use Gouda, per Mireille Johnson's recipe, so it was a mistake twice over.) A spoonful of cumin seeds were the finishing touch.

They are filming this movie on my street in astoria tomorrow morning. I hope Meryl Streep is there! HOOOOOOO I'll take pictures if I see anything good.

... Editing to add that I read the the Serious Eats user profile of "TheJewAndTheCarrot" and realized that I should have addressed my comments to Leah, whose blog posts I regularly read at a couple of places in the blogosphere.

My mother makes a wonderful fruit compote/pudding casserole. Go see the recipe on my blog- www.andtheeggs.net. It's really delicious!
Good luck and Happy Passover.

Adam,
Have you made this meal yet this year? You can also get marrow bones from Fresh Direct, but they won't be organic.
yum....marrow bones....
thanks for reminding me that I want to make this while it's snowing!

It's hard to choose a favorite when it comes to chocolate because just eating it from the package is heavenly. But having to choose I probably would choose chocolate-praline truffles.