I love the foods I only make once a year. Even though my family would love for me to make matzo brei or potato latkes or even hamentaschen year 'round, I save them for yontif. The act of preparing these treats and the smell of them baking in my oven (or frying on the stove) makes me feel like I've done my job as a Jewish mom.

So, now, as I push my cart through the aisles of the Giant, I am seeing stacks of matzo and jars of gefilte fish. This annual reminder that it's time to start thinking about cooking.

But let me say that I like Passover to taste like Passover. I don't want the fake Cheerios. I want to eat matzo brei or matzo with creamed cheese (whipped so it doesn't break the matzo when you schmear it on). I want it to be Passover--and that means things like sponge cake and matzo balls and no cereal and lots and lots and lots of eggs.

I mean, what is it with eggs and Passover? Every recipe seems to start with "buy a dozen eggs". Crazy.

Anyway, here's the reason for this blog. We all want truly awesome, delicious, easy, crowd-pleasing recipes for Passover. Not just the seders, but for every Passedikah meal of every day.

And I want to publish them in the Jewish Week in the 3/29 issue.

Yes, I'll reach out to fabulous cookbook authors and chefs, but we all know that the best recipes are from home cooks. We know what works and what people like to eat. So I need your help. Please, email me your favorite Passover recipes. It could be the chicken soup you make for seder or the tuna salad you eat every day for lunch, but send it to me so I can create our own WJW Passover cookbook. meredith@washingtonjewishweek.com