- The Washington Times - Monday, April 11, 2011

In the April 1 Food section, there was an article on a Passover tart by Michele Kayal that included an error critical for this religious occasion.

The main distinction that makes a recipe kosher for Passover is its lack of leavening. The tart recipe included soy and cornstarch, both of which are religiously prohibited during Passover.

I assume that no matzoh ball soup recipe for Passover would include ham, so how could a Passover recipe include soy and cornstarch? Recipes for religious occasions should be scrutinized more closely for accuracy than other recipes.

I am just surprised that Ms. Kayal did not recommend spreading bread crumbs on the tart for additional taste.

SHELDON J. BERMAN

Pikesville, Md.