13 Passover Recipes To Serve At Your Seder (And Eat All Week)
From a carrot, pistachio, and fig salad to brisket and potato kugel, these dishes go beyond the basics
Passover is a holiday of history, storytelling, and community—but it’s also one that’s about food. And as any bubbe will tell you, observing the rules of keeping kosher for Passover doesn’t mean you can’t pack on the flavor. Brisket recipes are delicious, easy, and use just a few ingredients. And leaving out the leavened breads doesn’t have to be boring: matzo is an incredibly versatile ingredient. And the best part? You can still enjoy these Passover-friendly dessert recipes through the holiday. Here, our favorite unleavened, grain- and bean-free recipes to make for your Passover seder.
Three-Ingredient Passover Brisket
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 »
Roasted Parsnips with Horseradish Mayonnaise
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 »
Gefilte Fish Terrine
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 »
Roasted Potatoes with Lavender
Potatoes take on a floral, earthy note when they’re tossed with dried lavender before roasting.
Aunt Gillie's Matzo Ball Soup
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 »
Apricot and Currant Chicken
The apricots and currants used in this dish add just the right amount of sweetness. Get the recipe for Apricot and Currant Chicken »
Scrambled Eggs and Matzo (Matzo Brei)
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup.
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