Food Holidays & Occasions Passover 18 Passover Recipes for a Delicious Seder From matzo ball soup to matzo cake, here are a variety of recipes for hosting a special Passover. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 17, 2024 Close Photo: Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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. Read on for these recipes and more to make for Passover. Please note: Some of these recipes call for dairy, flour, and other ingredients that some observant households avoid during Passover. Review each recipe and make substitutions or omissions where applicable, using kosher wine, pareve margarine, and matzo meal as you prefer. 01 of 18 Matzo with Horseradish Butter Christopher Testani Chef Hillary Sterling makes a blistered wood-oven-baked matzo with horseradish butter (swap in pareve margarine instead of unsalted butter if you wish). These crispy, golden brown, bubbly homemade matzo may not conform to the most stringent religious standards, but they definitely beat store-bought. Get the Recipe 02 of 18 Chicken Liver Pâté Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This silky-smooth pâté recipe from Jacques Pépin is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter (or pareve margarine) in a food processor. Get the Recipe 03 of 18 Carciofi alla Giudia (Jewish-Style Fried Artichokes) Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely At the heart of Rome’s artichoke infatuation are carciofi alla giudia, artichokes that are deep-fried until custard-soft inside with leaves as crisp as potato chips. Dressed with nothing more than a shower of salt and a squeeze of lemon, the golden blossoms are incomparably delicious. Get the Recipe 04 of 18 Haroset Photo by Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee Haroset, a condiment made from fruits and nuts, is traditionally served with matzo during the Passover Seder. Ingredients vary depending on the region from which it evolved; this version, inspired by Ashkenazi traditions, is prepared with fresh apples, walnuts, sweet wine, honey, and cinnamon. Get the Recipe 05 of 18 Shaved Beet and Carrot Salad With Citrus-Scallion Dressing Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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." With its crisp arugula base and nutty almond topping, this bright salad is special enough to serve at your Passover Seder. Get the Recipe 06 of 18 Gefilte Fish Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley Gefilte fish is a dish made from poached, seasoned ground fish and served as an appetizer in Ashkenazi Jewish households, most traditionally during Passover. This recipe starts with a whole whitefish, turning the fillets into flavorful gefilte fish and the trimmings into stock. Get the Recipe 07 of 18 Herb Garden Matzo Ball Soup Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Matzo ball soup gets a glow-up in this version by cookbook author Leah Koenig, with fresh parsley, dill, chives, and fennel fronds in the matzo balls themselves, plus more herbs, lemon zest, and edible flowers adding color and bright, spring flavors to each bowl. Get the Recipe 08 of 18 Pomegranate-Lacquered Salmon Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv A glaze made with a pinch of cayenne, tart pomegranate molasses, cumin, and savory-sweet date syrup gives this gently roasted salmon layers of flavor and a gorgeous bronzed exterior. Get the Recipe 09 of 18 Roasted Carrots Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis 2021 F&W Best New Chef Gaby Maeda's method for making these flavorful roasted carrots starts with sautéing whole carrots with a little olive oil in an ovenproof skillet until they're browned in spots. She then tosses them with butter — sub in pareve margarine here, if keeping kosher — thyme sprigs, garlic, and salt. Finally, the carrots are briefly roasted in a hot oven, creating caramelized edges for texture and turning their interiors soft and creamy, but not mushy. Get the Recipe 10 of 18 Chicken, Potatoes, and Leeks with Pine Nut Gremolata Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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 it's all basted in pan juices and dressed with a zippy gremolata made from toasted pine nuts, garlic, and parsley. Get the Recipe 11 of 18 Chocolate-Hazelnut Matzo Cake Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle This icebox cake layers liqueur-soaked matzo crackers with chocolate ganache and toasted hazelnuts for a Passover-friendly dessert. 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. Get the Recipe 12 of 18 Beef Brisket with Lemon-Oregano Sauce © Johnny Miller 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. Get the Recipe 13 of 18 Confit Kugel Wedges Christopher Testani At Vic's, Hillary Sterling leaned on high-quality schmaltz to crisp up these kugel wedges; we opted for rich duck fat, which is easier to source. A drizzle of vincotto, made from simmered grape must that's aged in oak barrels, punctuates the rich kugel with its sweet and tangy bite. Do as Sterling does and serve them with saffron-soaked golden raisins and chicken liver mousse. Get the Recipe 14 of 18 Hasselback Potatoes © Christina Holmes A showstopper, these crisp, smoky potatoes are actually super easy to make. Hasselback simply means the potatoes are sliced to resemble an accordion. The result is a potato with more surface area, which means it cooks faster and emerges from the oven with thin, crispy layers. Get the Recipe 15 of 18 Roast Leg of Lamb with Rosemary and Lavender © Paul Costello Chef and cookbook author Melia Marden's recipe for roasting boneless leg of lamb uses the classic combo of rosemary and garlic, with the unexpected addition of chopped fresh lavender. It's served with a savory, tart jam made from shallots, Medjool dates, honey, and apple cider vinegar. Get the Recipe 16 of 18 Smoky Glazed Asparagus © Quentin Bacon Chef Nate Appleman 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's also fabulous on broccoli and fennel. Get the Recipe 17 of 18 Brisket with Apricots and Prunes © Christina Holmes 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. To get a head-start on holiday cooking, you can make this brisket a few days in advance — cool it to room temperature and refrigerate it in its sauce for up to five days. Get the Recipe 18 of 18 Roasted Cauliflower and Quinoa with Candied Walnuts © Kristen Stevens This simple and elegant dish makes an easy Passover-friendly side, and caramelizing the walnuts only adds five minutes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit