Some Ashkenazic and Sephardic differences are rooted in geography

Ashkenazic and Sephardic foods are as different as their places of origin. Heavier dishes -- many made with root vegetables and long-simmered meats -- common in Ashkenazic households were dictated by the colder climates of Northern Europe. Sephardic cuisine began in the Mediterranean and Middle East, which means more salads, simply prepared vegetables, grains , and beans.

During Passover, both groups, as required by the Torah, prohibit any foods that are leavened. The squares of matzo on the table are unleavened. Five grains -- wheat, barley, rye, oats , and spelt -- are forbidden because they can ferment. Ashkenazic Jews also disallow rice, corn, dried beans, peas, and lentils because of their ability to ferment, but Sephardim allow these foods.

In both traditions, food plays an important role at the Passover Seder. Matzo and haroset begin the meal, although the ingredients in the fruit and nut mixture differ. Gefilte fish is found on Ashkenazic tables, but not Sephardic. Chicken soup with matzo balls is purely Ashkenazic, as are matzo kugels (puddings).

Sephardic holiday menus usually feature dishes composed of seasonal vegetables. For dessert, both groups make ground nut and beaten egg-based cakes because flour can't be used. Sephardic cakes of this kind are often soaked in a citrus-flavored syrup. -- LISA ZWIRN