I’m a big believer in tradition, especially when it comes to holidays. I also believe there’s nothing wrong with updating a classic. Brisket was the time-honored Passover meal when I grew up, and I watched my mom make it every year. A beautiful brisket nestled in a hearty sauce of crushed tomatoes dotted with the classic carrots, onions, and celery, and some red wine added in the last half hour to beef up the flavor of the sauce. I love that recipe (and it was something I could make with three toddlers at my feet), and that was our dinner on the first night of Passover.