Passover
269 recipes found
Rhubarb-Almond Crumble
This tangy, fruity dessert is gluten-free, vegan and suitable for Passover (those who choose to avoid cornstarch at Passover can use tapioca starch in the filling). The topping is a bit sandier and more caky than a classic crumble, with a subtle, nutty sweetness from a combination of almond flour, almond butter and shredded coconut. Paired with the jammy fruit, the almond butter gives this crumble distinct PB&J energy. Note that almond butter brands vary widely; some are loose and runny, others thick and pasty. If yours is on the thicker side, you may need to add a bit more to get the crumbs to hold together. Leftovers make a terrific breakfast, topped with yogurt if you like.
Miso Matzo Ball Soup
This is a delightful, comforting soup to start your Passover Seder (see Tip) or to serve any time of year. The matzo balls add a festive crosscultural touch to miso soup, a dish so beloved in Japan it’s consumed at almost every meal. Vary the vegetables and tofu as you wish, adding potatoes, onion, carrots, cabbage or really any thinly cut vegetable that you fancy. Fresh ginger and a bit of ichimi togarashi give the matzo balls some punch. Finish the soup with a sprinkle of Japanese shiso leaves, a member of the mint family. For a large crowd, you can prepare both the soup and the matzo balls ahead of time and heat them up separately, combining them just before serving.
Chocolate Torte (Torta Caprese)
Torta caprese is a dark, rich almond and chocolate cake lifted only with whipped eggs. Originally from the Italian island of Capri, they’re usually made with raw almonds or almond flour. This version uses toasted, salted almonds to add a bit more savory, roasted almond flavor. The almonds must be ground in a food processor before folding into the batter, but if you don’t have one, feel free to substitute 6 ounces almond flour plus 1/2 teaspoon more salt. Adding some of the sugar to the egg whites while beating makes it much easier to achieve medium-stiff peaks without over-beating them. It also makes them smoother and easier to incorporate into the chocolate mixture and helps create a light flaky top.
Matzo Pizza
A staple during Passover, this easy snack combines a crunchy, cracker-like crust and gooey, cheesy topping spiked with optional red-pepper flakes for a fiery bite. Feel free to add your favorite pizza toppings: Olives, anchovies, dried oregano and sliced garlic and onions can all be layered on top of the cheese before baking.
Chocolate-Hazelnut Schaum Torte
Ever since I can remember, my mother made a meringue topped with strawberries for Passover dessert, though it always seemed too sweet to me. When visiting my son’s in-laws in Copenhagen, I was so pleased to be served nearly the same meringue as my childhood, but this time studded with roasted hazelnuts and chunks of bittersweet chocolate, cutting its sweetness. Now my family's Passover tradition continues in this updated recipe adapted from my new cookbook, “My Life in Recipes” (Alfred A. Knopf, 2024). It works well throughout the year, especially for gluten-free guests (see Tip if you will be cooking it in a humid environment). You can even make this dish dairy-free by using coconut cream in place of the heavy cream. Excellent for any celebration, this dessert feels quite fancy but involves little effort.
Brisket
For Jewish holidays, especially Passover, when there is a big crowd for dinner, I always make brisket. This recipe was carried down in my mother’s family, but updated a bit by me in my new cookbook “My Life in Recipes” (Alfred A. Knopf, 2024). The secrets to a good brisket are simple: Slowly braise it in ample liquid, and add lots of onions for flavor. The brisket can be eaten straight from the oven, as soon as it’s cooked, but is best prepared in advance to let the flavors blend together. Refrigerating overnight makes it easy to skim and discard the fat that accumulates on the surface of the gravy. You can strain the sauce if you like, but do keep the onions and carrots. Serve this with matzo farfel, egg noodles, potato latkes or kasha varnishkes.
Whitefish Salad
Whitefish salads are most often drenched in mayonnaise, masking the distinctive smoky, salty flavor of the fish and covering up the crispy celery and onion. In this lighter, fresher salad, included in my new cookbook, “My Life in Recipes” (Alfred A. Knopf, 2024), the celery adds a tiny bit of texture while the herbs complement without overpowering. A minimal amount of mayonnaise adds silkiness as freshly squeezed lemon juice brightens, letting the fish dominate. The only tricky part is to make sure you remove all the bones. Serve this whitefish salad as a dip; a spread for matzo, bread or bagels; or as a topping on leafy greens, cucumber rounds or endive spears.
Egg and Onion
Served to start the Sabbath dinner or as a simple breakfast on weekends, this Ashkenazic dish of mashed hard-boiled eggs and ultracaramelized onions feels indulgent in its rich flavor. Lisa Goldberg, a founder of the Monday Morning Cooking Club in Sydney, Australia, shares her grandmother’s Polish Jewish recipe for this beloved, time-honored dish, also called “eier mit tsibeles” in Yiddish. The key to deep, complex flavor is in the onions, which should be cooked slowly until caramelized, with a slightly burned texture. Save the leftover onion-infused oil to add flavor to vegetables or chicken. Serve this as an appetizer, with good bread or matzo, or as breakfast, with bagels or matzo.
Six Barrel Soda Co. Classic Tonic Syrup
This Tonic Syrup recipe is zesty and citrusy with a gentle bitterness and it’s not overly sweet. It’s made with sugar, lemon juice, lemongrass, zest & quinine.
Honey Roasted Pear with Yogurt Mousse & Granola
Our roasted pears, simply brushed with honey and dusted with lemon verbena, becomes even juicier, with the honey enhancing its natural succulent flavor, the lemon verbena brightening up the flavors, and the final result just melting in your mouth. We then whipped up a yogurt mousse with only 3 simple ingredients: greek yogurt, egg white, and honey. It's light and fluffy, absolutely high in protein, and most importantly, tastes more indulgent than it actually is. Top it off with granola, and you've got yourself a dish. Have it for breakfast, have it for dessert, whatever suits you. It's appropriate for any time of the day.
Lemon-Thyme Whole Roasted Chicken
Although this is a Whole Roasted Chicken, the freshness of the Lemon and Thyme will keep this recipe light, making it easy to pair with vegetables for dinner.
Hungry Girl Mac & Cheese
This easy & delicious hungry girl mac and cheese recipe is done under 10 minutes! It is topped with prosciutto, crispy chorizo, & tons of cracked black pepper!
How to make The Porridge
Just 5 minutes of preparation and you have a super tasty breakfast of homemade soya porridge. This recipe is super easy and delicious!
Parmesan Crisps
You only need one ingredient to make these and once you've tried them, they will be your "go to" to serve at parties, bring to parties or just enjoy all by yourself.
Polenta "Pizza" Crust
This recipe is a delicious alternative to pizza crust because the polenta provides the perfect bed for pizza toppings. Here, a knife and fork are mandatory.
Slow-Roasted Salmon with Capers, Dill and Lemon
Slow roasting this salmon recipe with capers and dill is foolproof. The oven temperature is so low, so there is a large gap between undercooked and overcooked.
Emerald Green Herb Oil
If your spring onion soup looks a bit pale, Green Herb Oil will save it. Came up with a special recipe, and it needs a little pop? Drizzle that green, baby.
Coconut Macaroons with Chocolate Drizzle
Super easy, gluten-free, kosher for passover recipe for Coconut Macaroons with Chocolate Drizzle
Avocado Mousse
Our savory mousse recipes is a velvety celebration of pure avocado, accented by lime, salt, and the tiniest hint of cayenne. It is light as a dreamy cloud!
Rosemary Rack of Lamb With Crushed Potatoes
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
A Dozen Eggs
I burnt an entire pot of eggs today. This is the story.
Roasted Carrot Salad With Arugula and Pomegranate
This composed, bright salad of roasted carrots, thinly sliced fennel and arugula gains a fruity depth from a splash of pomegranate molasses in the dressing. You can find pomegranate molasses in Middle Eastern groceries and specialty food shops, and it’s worth seeking out for its complex, sweet-tart acidity. Once opened, it will last for years in your pantry. This salad makes a delightful side dish or light main course, especially if you include the optional toasted walnuts or pita chips, which add a satisfying crunch. If you can find multicolored carrots, this already striking salad becomes even prettier.
Spring Salad with Citrus and Roasted Asparagus
As signs of spring approach, the citrus season is almost over, but grilling season steps up the pace. Four ingredients that provide varying textures and flavors combine to offer a refreshing salad that is dressed in lemony goodness. The great thing about this salad is you can use any citrus, and experiment with other roasted vegetables
Dorie Greenspan's 3-Ingredient Almond Crackle Cookies
It takes longer to preheat the oven than to put these 3-ingredient almond crackle cookies together. They're a simple pleasure that can be made last minute.