Passover
269 recipes found

French Almond Macaroons

Joan Nathan's Haroseth
The Jewish food maven Joan Nathan serves this haroseth at her family's Passover gatherings. More than any other Jewish dish, this sweet blend of fruit and nuts — a mixture that symbolizes the mortar with which the Israelites laid bricks during their enslavement in Egypt — varies wildly depending on the availability of ingredients. The Nathan family version resembles a Moroccan haroseth rather than the popular American version made with apples, nuts and sweet wine.

Nava Atlas’s Spinach, Leek and Potato Matzo Gratin
This closely resembles the layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. Consisting of layered matzos and vegetables, these make great main dishes for the vegans at the Passover table, and a nice side for everyone else.

Whole-Wheat Matzo Balls

Matzoh Confection

Sweet Potato and Apple Kugel
I’ve looked at a number of sweet potato kugel recipes, and experimented with this one a few times until I was satisfied with it. The trick is to bake the kugel long enough so that the sweet potato softens properly without the top drying out and browning too much. I cover the kugel during the first 45 minutes of baking to prevent this. After you uncover it, it’s important to baste the top every 5 to 10 minutes with melted butter.

Caramelized Onion and Mushroom Matzo Brei
This recipe is adapted from the restaurant Jane in downtown New York. There, the chef Glenn Harris offers a matzo brei two ways, but not, he will quickly tell you, because he likes it both ways. He only makes the savory kind, with deliciously glossy, nearly black, fried onions, as a concession to his partner in the restaurant, Jeff Lefcourt. Needless to say, Mr. Lefcourt's grandmother made hers savory.

Almond Cookies (Massafan)

Flourless Chocolate Cake With Oranges

Braised Greek Artichoke Bottoms with Lemon and Olive Oil
Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis’ delightful “Cookbook of the Jews of Greece,” also included honey (2 tablespoons), but I prefer the dish without. I don’t like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.

Chicken With Apricot, Tamarind and Chipotle Sauce
This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.

Orange-Almond Cake

Roast Lamb With Pomegranate Glaze

Sweet and Sour Stuffed Grape Leaves
A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis’ Sabbath table, alongside appetizers packed with herbs.

Almond Pudding

Mushroom and Eggplant Ratatouille

Sesame Vanilla Passover Cookies

Endive and Apple Salad With Spiced Walnuts

Cornish Hens With Apricots and Tomatoes

Evelyn Trapido's Gefilte Fish Goes Hawaiian

Emily Nathan's Marrow Balls

Russ & Daughters' Chopped Chicken Liver

Albondigas
