By Ezra Klein
This post may not make a lot of sense to non-Jewish readers. For that, I apologize. But that’s what makes this day different from all other days. It’s Passover, and I’ve been asked to bring a vegetarian tzimmes to the Seder I’m attending. Tzimmes weren’t a part of my family table, and some quick searches have unsettled my stomach: Most look like an overly sweet mixture of stewed carrots, prunes, and figs. I can already feel myself reaching for my trusty canister of red pepper flakes. So I’m hoping some of you dear readers can help: You have a vegetarian tzimmes recipe you love? Or have you run across a particularly appealing one? Or am I wrong about what happens when you let carrots and prunes and figs hang out in honey for two hours?