With Passover just around the corner, we've gathered some of our best Passover recipes to fill your Seder table, for both your Seder plate and the meal that follows. There are traditional recipes like Haroset and Jacques Pépin's Chicken Liver Pâté, as well as a stunning Matzo Ball Soup that gets a springy touch with the addition of seasonal herbs and edible flowers. Brisket and roast chicken are among the impressive main course options, plus Chocolate-Hazelnut Matzo Cake for dessert.
Elevate your Passover Seder with these homemade matzo. Enjoy them freshly baked with garlicky horseradish butter or use them as an ingredient in other dishes. Jump to recipe Chef Hillary Sterling created these blistered wood-oven-baked Matzo with Horseradish Butter for a special Passover dinner. Her …
Jacques Pépin's recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Jump to recipe Jacques Pépin's recipe for chicken liver pâté is classic and elegant. Best of all, it comes together in just minutes. Notes from …
This efficient method for trimming artichokes and deep-frying them transforms them into a gorgeous, golden brown, crispy snack. Jump to recipe Artichokes are personal in Rome. The city’s residents generally agree that the locally grown variety called carciofo Romanesco — a globe-shaped, vibrant, …
Inspired by Ashkenazi traditions, this version of haroset is made with fresh Honeycrisp apples, toasted walnuts, sweet wine, honey, and cinnamon. Jump to recipe Some haroset recipes call for chopping the ingredients so finely that they form a paste when combined; here, we keep the apple and walnut …
This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy clementine and dresses them up for spring with a citrus-scallion vinaigrette so delicious, recipe creator Leah Koenig says, "I sneak it straight from a spoon." Crisp arugula serves …
Gefilte Fish is a dish made from a poached seasoned ground fish and served as an appetizer in Ashkenazi Jewish households, most traditionally during Passover. Jump to recipe Gefilte fish means "stuffed fish" in Yiddish; early versions were baked or poached inside the skin of a whole fish instead of …
Matzo ball soup gets a glow-up with fresh parsley, dill, chives, and fennel fronds along with lemon zest and edible flowers for color and bright spring flavor. Jump to recipe Passover arrives on the cusp of spring, when the trees are bursting into their annual riot of fragrant buds and flowers. It's …
Spiked with a pinch of cayenne, tart pomegranate molasses and savory-sweet date syrup give this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Choose higher-fat king or Atlantic salmon for best results; if using a skinless fillet, spray the baking sheet with nonstick …
2021 F&W Best New Chef Gaby Maeda's method for making these flavorful, buttery roasted carrots starts with briefly cooking whole carrots in an ovenproof skillet over medium-high heat and sautéing them in a little olive oil until they are browned in spots. She then tosses them with butter, thyme …
For the crispiest skin and most flavorful meat, roast bone-in, skin-on chicken thighs and legs over a bed of leeks and potatoes, where they render fat and absorb flavor. A quick turn under the broiler imparts a golden finish to the chicken before they're basted in pan juices and dressed with a …
Perfect for Passover, this rich matzo cake layers espresso liqueur-soaked matzo with melted chocolate and toasted hazelnuts. Jump to recipe This recipe comes from Rochelle Cooper of The Duck and the Peach in Washington, D.C. It’s a family recipe she used to make with her mother for their Passover …
This brisket gets rubbed with seasonings, braised, and roasted so it's super-tender with a crisp crust; it goes perfectly with the garlicky oregano sauce. Cook Mode (Keep screen awake) 3 tablespoons extra-virgin olive oil 12 garlic cloves, minced 1/3 cup chopped oregano leaves (about 2 bunches) 1 …
At Vic's, formerly Hillary Sterling's New York City restaurant, she leaned on high-quality schmaltz to crisp up these kugel wedges; we opted for rich duck fat which is easier to source. Saffron-soaked raisins and a drizzle of vincotto, made from simmered grape must that's aged in oak barrels, …
A showstopper, these crisp, smoky potatoes are actually super-easy to make. Jump to recipe First things first: Hasselback potatoes are far easier to make than you think. Hasselback simply means the potatoes are sliced to resemble an accordion. The result is a potato with more surface area, which …
This roasted leg of lamb gets an unexpected twist with the addition of chopped fresh lavender. Chef and cookbook author Melia Marden's recipe for roasting boneless leg of lamb uses the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. The …
Chef Nate Appleman of A16 and SPQR restaurants in San Francisco swears by coating vegetables with a mayonnaise-based marinade; it creates a beautifully blistered crust when grilled. Here he offers a marinade for asparagus that is also fabulous on broccoli and fennel. Cook Mode (Keep screen awake) 1/2 …
For extra-tender brisket, cookbook author Julia Turshen cleverly uses a damp piece of crumpled parchment as a protective blanket for the meat to prevent it from drying out while it roasts. “In this case, a wet blanket is a good thing!” she says. Slideshow: More Brisket Recipes Cook Mode (Keep screen …
This simple and elegant dish makes an easy dinner party side. Slideshow: More Cauliflower Recipes Cook Mode (Keep screen awake) 1 small head of cauliflower 1 tablespoon extra-virgin olive oil 1/2 cup walnuts 2 tablespoons sugar 2 tablespoons water 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 …
