Passover may just be the ultimate food holiday: The menu for the 8-day celebration is one of spring vegetables, hearty meats and soups, and every possible variation of matzo. Depending on the religious sect, different dietary rules apply: Sephardic Jews from Spain, North Africa, and the Middle East welcome beans and legumes on Passover, while Ashkenazi Jews from Eastern Europe eschew them. Some communities serve lamb to welcome spring, while others avoid it in recognition of the paschal sacrifice. Whatever traditions your family hews to, you’ll find great ideas—and more than a few great takes on matzo ball soup—in this gallery.
In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut version gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips. Get the recipe for Double Chocolate Macaroons »
Brussels Sprouts Salad
When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color. Brown spots on the cut edge of the stem or yellowing of the leaves usually signifies older sprouts, which tend to have a more bitter flavor. Store brussels sprouts in the refrigerator in a paper bag. See the recipe for Brussels Sprouts Salad »
Asparagus with Citrus and Oregano
Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast and easy way to steam the vegetable while preserving its color, texture, and flavor. See the recipe for Asparagus with Citrus and Oregano »
Cookbook author Leah Koenig bastes roast chicken with a mix of maple syrup, balsamic vinegar, and fresh rosemary for a flavorful take on a classic. It makes a lovely centerpiece on Passover, or any night of the year. This recipe is from her forthcoming book, Modern Jewish Cooking (Chronicle, 2015).
Beet Tartare
Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish dairy-free, omit the Greek yogurt or use a non-dairy yogurt alternative. See the recipe for Beet Tartare »
Knaidelach (Matzo Balls and Goose Soup)
Crumbling matzo to make the matzo balls gives them a striated texture but if you want them even more springy and airy, use baking powder. See the recipe for Knaidelach »
Bring out Brussels sprouts’ cruciferous softness with this simple, savory preparation. Don’t skimp on the salt: it lends depth and highlights the sprouts’ natural sweetness. See the recipe for Creamed Brussels Sprouts »
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d’Érable. Serve these tossed into a salad, or with toothpicks as an appetizer. See the recipe for Maple Syrup-Roasted Tomatoes »
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew.
Katz’s Chopped Liver
Enriched with schmaltz (rendered chicken fat), this famous chicken liver spread from Katz’s Delicatessen on New York City’s Lower East Side is great served on matzoh as an appetizer. See the recipe for Katz’s Chopped Liver »
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world. This version comes from Renee Renner, a home cook in the Bronx, New York, who adds seltzer to the matzo balls to ensure that they turn out light and airy.
Roasted Beets with Garlic-Potato Spread (Pantzaria me Skordalia)
