Title of the article is, "Lighten up and Try Something New" available at the New York Times website, today's dessert recipes for Passover include baking soda and baking powder and Joan Nathan's explanation of why many, even orthodox, rabbis say it's kosher to use them. She also says legumes are also OK. I have heard this before regarding beans and rice because, although not kosher for Passover for European Jews, Sephardic Jews have always allowed them and Sephardic rules are beginning to trump in many cases - perhaps due to demographic shifts.
But, honestly, if I were you, and this also applies to me because I'm going to a synagogue second night potluck seder, I would not bring either baking powder risen items nor rice or beans as I just don't want to start having to explain to everybody why "It really is OK, I swear - the New York Times said so, don't worry"...it's just not a pretty picture.
So here are the recipes that are in today's NYT Dining In section. And I bet they are really good because Joan Nathan is a great cook.
Morrocan Shad with fava beans
Double chocolate mocha drop cookies
Sesame vanilla Passover cookies