4 Food Bloggers Pool Their Resources Just in Time for Passover

4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors an eBook by food bloggers Whitney Fisch, Liz Rueven, Sarah Lasry, and Amy Kritzer (now available via amazon.com for $3.99 and compatible for Kindle, iPad, and Nook)

Four of America's top Jewish food bloggers developed an online camaraderie based on their blogs, and the result is this convenient new eBook, chock full of innovative new recipes to add to the Passover repertoire and depend on all year long. These four women from very different backgrounds – Whitney Fisch of Jewhungry in Miami; Liz Rueven of NYC's Kosher Like Me; Sarah Lasry, aka The Patchke Princess of New Jersey; and Austin's own Amy Kritzer of What Jew Wanna Eat – have put together an eclectic collection of over 60 new dishes. In addition, they've shared helpful tips about making recipes ahead and freezing them as well as a very useful go-to guide for Passover-friendly foods away from home.

Because of the innovation and creativity demonstrated by these talented women, 4 Bloggers Dish: Passover offers a little something for everyone: dishes that will please traditionalists, vegetarians, vegans, and even those with gluten-free restrictions.

Regular Austin Chronicle contributor Amy Kritzer has shared the following recipe from the cover of the new eBook.

Individual Potato and Zucchini Kugels

Pareve, Gebrokts

Why are mini things so much better? Cupcakes are better than cake; sliders beat out big burgers. And these individual kugels dominate normal, big kugels. Plus, there is some zucchini sneaked in there for a healthy kick. Sneakiness and mini things are where it’s at.

Prep time: 20 minutes Serves: 12

Ingredients:

2 medium potatoes, washed well

2 medium zucchini, washed well

2 cloves garlic

1/2 onion

1/4 cup vegetable or olive oil

3 eggs, whisked

3 tablespoons matzo meal

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon of sugar

Directions:

Oven Temp: Preheat oven to 400 degrees

1. Grease one muffin tin or line it with cupcake liners. Set aside.

2. Grate the peeled potatoes, unpeeled zucchini, garlic, and onions by hand or with a food processor. Squeeze out any liquid with cheesecloth or paper towels.

3. In a bowl, mix together oil, eggs, matzo meal, salt, pepper, and sugar.

4. Add the potato mixture to the egg mixture and combine.

5. Scoop into greased muffin tins and cook 40 minutes or until golden brown.

Freezer Instructions: Once kugels have cooled, wrap tightly and freeze for up to 2 months.

Prep Ahead Guide: Can be made 3 days in advance.

Amy Kritzer.