Storyboard

18 Passover Recipes for a Delicious Seder

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.

Avatar - FOOD & WINE
Curated by
FOOD & WINE
    • Recipes
    • Food & Dining
    • Jewish Food
    • Passover
    • Brisket
18 Passover Recipes for a Delicious Seder
Continue to read
18 stories in this Storyboard
    Matzo with Horseradish Butter

    Matzo with Horseradish Butter

    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. Chef Hillary Sterling created these blistered wood-oven-baked Matzo with Horseradish Butter for a special Passover dinner. Her crispy, golden …

    Chicken Liver Pâté

    Chicken Liver Pâté

    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. Jacques Pépin's recipe for chicken liver pâté is classic and elegant. Best of all, it comes together in just minutes. Chicken livers are widely …

    Haroset

    Haroset

    Inspired by Ashkenazi traditions, this version of haroset is made with fresh Honeycrisp apples, toasted walnuts, sweet wine, honey, and cinnamon. Some haroset recipes call for chopping the ingredients so finely that they form a paste when combined; here, we keep the apple and walnut pieces a bit …

    Gefilte Fish

    Gefilte Fish

    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. Gefilte fish means "stuffed fish" in Yiddish; early versions were baked or poached inside the skin of a whole fish instead of being shaped …

    Herb Garden Matzo Ball Soup

    Herb Garden Matzo Ball Soup

    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. Passover arrives on the cusp of spring, when the trees are bursting into their annual riot of fragrant buds and flowers. It's also called …

    Pomegranate-Lacquered Salmon

    Pomegranate-Lacquered Salmon

    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 …

    Roasted Carrots

    Roasted Carrots

    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 …

    Chocolate-Hazelnut Matzo Cake

    Chocolate-Hazelnut Matzo Cake

    Perfect for Passover, this rich matzo cake layers espresso liqueur-soaked matzo with melted chocolate and toasted hazelnuts. 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 Seder, and a …

    Beef Brisket with Lemon-Oregano Sauce

    Beef Brisket with Lemon-Oregano Sauce

    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. 3 tablespoons extra-virgin olive oil 12 garlic cloves, minced 1/3 cup chopped oregano leaves (about 2 bunches) 1 tablespoon kosher salt 2 tablespoons …

    Confit Kugel Wedges

    Confit Kugel Wedges

    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, …

    Hasselback Potatoes

    Hasselback Potatoes

    A showstopper, these crisp, smoky potatoes are actually super-easy to make. 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 means it cooks …

    Roast Leg of Lamb with Rosemary and Lavender

    Roast Leg of Lamb with Rosemary and Lavender

    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 …

    Smoky Glazed Asparagus

    Smoky Glazed Asparagus

    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.Plus: 20 Smart Tips for Everyday …

    Brisket with Apricots and Prunes

    Brisket with Apricots and Prunes

    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 One 3 1/2- to 4 …

Related articles

More stories from Recipes