I remember once saying to a food editor here in Toronto, “My goodness, Passover is starting early this year!” and I exclaimed the very same thing this year to Estee Kafra, the unflagging and creative originator of this website. No matter how early or late it falls, it’s advantageous to be prepared and sometimes to have the time to try out new main dishes or appetizers either for the seders or for the duration of the holiday. Traditionally, I feel obligated to make brisket since it’s my husband’s favourite. But I always like to try new things and hence the short ribs recipe. Short ribs, be they thick slices as in flanken or the thinner Miami ribs, take oh so kindly to long periods of braising, during which the meat becomes fall off the bone tender. The reduction of the wine in this particular recipe translates into an unctuous sauce, smoothed out slightly by the addition of tomato paste and beef stock. Like brisket, it can be made up to two days ahead, requiring only reheating in the oven. The appetizer, by contrast, takes advantage of already cooked roast beef and is a snap to assemble. The potato nests, made by grating potatoes on the finest shredder your food processor has, are delicate but incredibly tasty. They also hold up well at room temperature for about 8 hours so you can make them in the morning and fill them just before your family and guests arrive. No need to keep them just for Passover either – they’re just as tasty the rest of the year!!