21 Passover Recipes for Tender Brisket, Fluffy Matzo Balls, and Festive Sweets From haroset and kugel to roast chicken and matzo cake, these recipes bring comfort, tradition, and celebratory flavor to your holiday table. By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Published on March 25, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee With Passover just around the corner, we've gathered our favorite Passover recipes, both for your Seder plate and the meal that follows. There are traditional recipes like haroset and Andrew Zimmern's matzo ball soup, as well as creative dishes like schmaltzy oven-crisped potato kugel wedges with saffron-soaked raisins. 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 for your Passover table. 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. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 21 Brisket with Melted Onions Chris Simpson / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis When meat guru Bruce Aidells was growing up, his family's holiday celebration always meant brisket, and this was one of their favorite ways to prepare it. Porcini mushrooms, onions, and tomatoes become soft and jammy in the braising liquid, which gets reduced into a sauce to spoon over the tender meat. Get the Recipe Save 02 of 21 Roasted Beet Salad with Horseradish-Cashew Cream Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis London chef Carine Ottou uses a variety of beets, such as red, golden, or Chioggia (sometimes called candystripe) to create the rainbow of color in this vibrant beet salad. Crunchy flax, chia, and poppy seed crisps take the place of croutons, while a dairy-free horseradish-cashew cream unifies the dish. Get the Recipe Save 03 of 21 Haroset Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee This fruit and nut condiment is traditionally served with matzo during the Passover Seder. Ingredients vary by region, and this 35-minute version, inspired by Ashkenazi traditions, combines apples, walnuts, sweet wine, honey, and cinnamon. Get the Recipe Save 04 of 21 Passover Matzo Ball Soup Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Chef Andrew Zimmern adapted this recipe from his family friend Susan after tasting it at a Seder and concluding it achieves the "perfect balance for a matzo ball: light enough to float, dense enough to be a good 'sinker.'" Get the Recipe Save 05 of 21 M’hasha (Sweet-and-Sour Stuffed Vegetables) Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Yellow onions, beets, zucchini, red bell peppers, and grape leaves are stuffed with almond- and herb-flecked rice and baked in a tangy tomato-tamarind sauce for this prismatic vegetable platter. Get the Recipe Save 06 of 21 Gefilte Fish Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley A traditional Passover appetizer in Ashkenazi Jewish households, gefilte fish entails poaching and seasoning ground fish. This recipe calls for filleting whole whitefish and using the trimmings for stock. Get the Recipe Save 07 of 21 Chocolate-Hazelnut Matzo Cake Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle D.C. chef Rochelle Cooper shares this family recipe for soaking matzo crackers in liqueur and layering with chocolate ganache and toasted hazelnuts. Her mother served the icebox cake for their Passover Seder. Get the Recipe Save 08 of 21 Leg of Lamb with Fingerling Potatoes and Leeks Greg DuPree / Prop Styling by Missie Crawford / Food Styling by Ali Ramee An eight-hour dry brine coats bone-in leg of lamb with an herby, pleasantly salty crust resulting in a juicy, tender, and deliciously garlicky lamb roast that is easy to prepare. Get the Recipe Save 09 of 21 Chicken Liver Pâté Diana Chistruga This silky-smooth pâté recipe from Jacques Pépin is simple to make. You'll briefly simmer the chicken livers in water with aromatics, then blend with butter (or pareve margarine) in a food processor. Get the Recipe Save 10 of 21 Roasted Baby Artichokes with Parsley and Mint Eva Kolenko With their mildly sweet, lightly astringent cores, baby artichokes are perfect for a quick roast. Toss them with parsley and mint for added brightness. Get the Recipe Save 11 of 21 Pomegranate-Lacquered Salmon Dan Perez / Food Styling and Prop Styling by Nurit Kariv Cookbook author Adeena Sussman glazes a side of Atlantic or king salmon with a mixture of tart pomegranate molasses, cumin, date syrup, and cayenne before roasting and serving it with tender greens, endive, or radicchio for a Passover centerpiece. Get the Recipe Save 12 of 21 Roasted Carrots with Preserved Lemons and Dates Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley This simple roasted carrots recipe comes together in minutes and delivers big flavors, thanks to the mixed herbs, bright citrus, and sweet dates. Fresh cilantro, parsley, and mint add green freshness to the dish and work wonderfully with the orange, lemon, za'atar, and honey vinaigrette. Get the Recipe Save 13 of 21 Confit Kugel Wedges Christopher Testani New York City chef Hillary Sterling crisps up kugel wedges with high-quality schmaltz; we swap in rich duck fat, which is easier to find. Sterling adds a sweet, tangy drizzle of vincotto and serves them with saffron-soaked golden raisins and chicken liver mousse. Get the Recipe Save 14 of 21 Za’atar Roast Chicken Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This zesty herb‑crusted roast chicken from chef Zachary Engel features fragrant za’atar seasoning, crisped skin, tangy sumac‑pickled onions, and rich black garlic tahini for a modern Passover meal. Get the Recipe Save 15 of 21 Matzo Brei with Caramelized Onions Antonis Achilleos "If I could eat only one food for the rest of my life, it would be this remarkably simple dish in which a few basic ingredients are magically transformed into something comforting and compelling," says food writer Ruth Reichl. Serve the savory Passover-friendly classic for any meal of the day. Get the Recipe Save 16 of 21 Asparagus Salad with Smoky-Sweet Gremolata Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless This lively side dish from F&W's Ann Taylor Pittman consists of sumac-spiced asparagus spears that are sprinkled with a combination of smoked almonds, dried cherries, and herbs. Get the Recipe Save 17 of 21 Brisket Meatballs in Tomato Passata Christopher Testani New York chef Hillary Sterling's special Italian-influenced Passover menu includes these brisket meatballs, which she serves with her take on passata, a sauce that is traditionally uncooked. In Sterling's hands, the passata gets a quick simmer and a flavor update with orange, oregano, and chile flakes. Get the Recipe Save 18 of 21 Italian Almond Cake Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee Cooking instructor Susan Shapiro Jaslove's light, flourless take on torta di mandorle is like the classic dessert served for Passover in Italy. Whole almonds are pulsed with matzo meal, then beaten eggs are folded in for a fluffy-textured cake with the perfect level of sweetness. Get the Recipe Save 19 of 21 Matzo with Horseradish Butter Christopher Testani These crispy, golden brown, bubbly homemade matzo may not conform to the most stringent religious standards, but they definitely beat store-bought when it come to taste. Swap in pareve margarine for unsalted butter if you wish. Get the Recipe Save 20 of 21 Granny's Roasted Spuds © Amy Neunsinger Consider doubling the recipe when you make these shallot- and herb-decked potatoes from chef Curtis Stone's granny: There's no way you won't want an extra helping. Use pareve margarine instead of butter here if keeping kosher. Get the Recipe Save 21 of 21 Quinoa Salad with Spring Vegetables Fredrika Stjärne This quinoa salad from Top Chef alum Carla Hall highlights spring radishes, peas, and lima beans. She simmers the red quinoa in white wine, tarragon, and thyme to infuse the protein-rich seed with flavor. Get the Recipe Save Explore more: Food Holidays & Occasions Passover Was this page helpful? Thanks for your feedback! Tell us why! Other Submit