Kosher By Design author Susie Fishbein is answering questions from readers. You can email your questions here.
Whenever we have a three-day chag, I always prepare too much food and end up forgetting to set some of the items out. I did the same thing this year for RH. Do you have tips on keeping everything organized? I’m already worried about the next two.
Writing menus are a must. This will assure that you do not over-plan, over-cook or over-look. I always make one meal a smorgasbord of leftovers- an “all-star” review of sorts. Planning carefully days in advance and not being overly ambitious on new menu items will keep even the least experienced host from making mistakes.
Thanks – and please keep the questions coming!