This simple, slow-cooked brisket comes from illustrator Matt Lubchansky’s grandmother, and requires just three ingredients—one of which is an entire bottle of ketchup. Get the recipe for Three-Ingredient Passover Brisket »

The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »

Chicken soup may or may not be a cure-all for physical and psychic ills, but if you add a few matzo balls it definitely becomes a deli classic. This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. The key? Lots of veggies, and her light and floaty dumplings: “They’re very well behaved,” she told us. “They plump up just like little dolls.” The trick? “Margarine.” But, she warned, “I’m not perfect. You can see my fingerprints on them.” It might just be the fingerprints that make them so good. Get the recipe for Aunt Gillie’s Matzo Ball Soup »

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise

Traditional gefilte fish recipes call for fish balls poached in stock, but New York City chefs, authors, and brothers Eli and Max Sussman like to bake their gefilte fish in a loaf pan with a water bath. They also add salmon for a richer, fuller flavor. Adapted from their new cookbook, Classic Recipes for Modern People (Weldon Owen). Featured in: A Gefilte Fishing Expedition Get the recipe for Gefilte Fish Terrine »