SAVEUR magazine share its Passover menu with classic matzo ball soup, rack of lamb, brisket, macaroons, and more.
The most classic, and perhaps most beloved, of all Passover dishes, matzo ball soup is usually served at the beginning of the seder meal. While the texture of the matzo balls can vary from firm and chewy to light and airy, the chicken soup they’re cooked in is always simple: a pure, comforting broth with only a few carrots or a sprinkling of herbs added to it. See this Recipe André Baranowski
While most families serve brisket as the main dish of the Passover meal, lamb dishes, like this glorious roast, can add extra symbolism to the dinner. According to the book of Exodus, the Jews in Egypt painted their doors with a lamb’s blood on the night of the last plague so that the angel of death would pass over their houses, and this moment was historically celebrated by sacrificing a lamb at Passover. See this Recipe André Baranowski
Another delicious way to renew the Passover meal is to stick with brisket but change the way it’s prepared. This Texas-style smoked brisket, which can be made in a regular kettle grill, is a beautiful, flavorful option. See this Recipe André Baranowski
One important component of the Passover seder is the eating of maror, or bitter herbs, as a way of remembering the bitterness of slavery. Pieces of horseradish or bitter-tasting romaine lettuce are eaten at prescribed moments in the seder, but this tradition can also be carried on through the meal in the form of a salad of romaine dressed with this bright, sour dressing. See this Recipe Landon Nordeman
This recipe, from Claudia Fleming, formerly the pastry chef at New York’s Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of creme fraiche. See this Recipe Christopher Hirsheimer