27 Best Passover Recipes for Your Seder

Halibut and Salmon Terrine with Aioli and Horseradish

This pretty pink terrine is a fresh way to start the seder meal. It's a make-ahead appetizer that's sure to become a tradition at your Passover table.

View Recipe

02 of 27

Wine-Braised Brisket

A few classic ingredients—mustard, lemon, and dry white wine (not the usual red)—give brisket a lively spring flavor that's just right for Passover.

View Recipe

03 of 27

Dandelion, Red Onion, and Walnut Salad

Pleasantly bitter dandelion greens are combined with sweet roasted red onion and garlicky toasted nuts in this colorful salad. A simple lemon vinaigrette finishes the dish.

View Recipe

04 of 27

Salt-and-Pepper Matzo

For a five-minute passover side, brush matzo with olive oil and sprinkle with salt and pepper as well as sumac and thyme. Simply bake until warmed through and serve.

View Recipe

05 of 27

Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli

Our herb-coated beef tenderloin is the easy and delicious Passover entrée your holiday table deserves. It's served with a make-ahead creamy garlic aioli that can't be beat.

View Recipe

06 of 27

Potato-Carrot Pancakes

Matzo meal replaces flour in these Passover-friendly latkes.

View Recipe

07 of 27

Lemon Horseradish Sauce

Here's a quick, no-cook sauce to serve with gefilte fish or a roast entrée.

View Recipe

08 of 27

Salmon and Cod Gefilte Fish

Our modern take on the Passover classic that is gefilte fish transforms this often divisive dish into elegant quenelles. The egg-shaped bundles are made with salmon and cod rather than the traditional carp or pike.

View Recipe

09 of 27

Chestnut Haroset

No Passover seder plate is complete without charoset. Our version of this crunchy, cinnamon-apple chutney puts a twist on tradition by subbing in chestnuts for the usual walnuts. The result is a rich, buttery flavor that balances savory and sweet, and pairs perfectly with matzoh. Save time by assembling it a day ahead—the acid in the wine will keep the cut fruit from browning—then relish every bite.

View Recipe

10 of 27

Carrot-Beet Horseradish

Definitely the most colorful condiment around! This quick, two-ingredient accompaniment to gefilte fish can also be used with any dish that needs some zing.

View Recipe

11 of 27

Haroset-Braised Short Ribs

You can braise these short ribs up to five days in advance. Cook the apples and carrots in the spiced Manischewitz braising liquid just before serving, then finish with toasted walnuts and fresh parsley.

View Recipe

12 of 27

Potato Kugel Gratin

This riff on kugel, a traditional Ashkenazi dish, swaps the usual egg noodles for russet potatoes. The casserole gets its glorious golden-brown crust from matzo meal (and a few minutes of broiling).

View Recipe

13 of 27

Test Kitchen's Favorite Matzo Ball Soup

matzo ball chicken broth soup — Sidney Bensimon

A classic, our favorite matzo ball soup uses an enriched homemade broth that simmers for hours, producing a rich base. Each portion stars one big, fluffy dumpling.

View Recipe

14 of 27

Bibb Lettuce Salad with Horseradish Dressing

The bite of horseradish is unmistakable in this salad, but it's mellowed by tender, subtly sweet Bibb lettuce leaves, hard-boiled eggs, and even a little honey.

View Recipe

15 of 27

Salmon Rillettes

Here's a simple recipe for an appetizer that's just right for Passover. Plus it's a dish that can be made ahead. Store-bought smoked salmon is combined with sautéed onions, fresh dill, mayo, mustard, and lemon juice and zest in in the food processor. The result is a delicious spread for matzo.

View Recipe

16 of 27

Meyer Lemon Brisket with Pomegranate Gremolata

Brisket is the mainstay of a Passover meal. Kick it up with a lemon twist—Meyer lemons have a sweeter, less acidic taste than the regular variety. And the pomegranate gremolata adds punch and color to the seder table.

View Recipe

17 of 27

Potato, Parsnip, and Herb-Oil Puree

Potassium-rich parsnips lend an earthy sweetness to this potato mash. The herb-and-cinnamon-infused oil gives an additional burst of flavor.

View Recipe

18 of 27

Herb Relish (Schug) and Matzo

Although the bitter herb at the seder table—meant to symbolize the bitterness of slavery—is often horseradish or romaine lettuce, in the Sephardic (or Mediterranean) Jewish tradition, it can also be an assertive green, one with bite. That's why we've included a herb relish made with parsley and cilantro, as well as a salad composed of escarole, radicchio, and frisée, served with matzo.

View Recipe

19 of 27

Haroset-Stuffed Hens with Gravy and Sweet Potatoes

A mixture of apples or other fruit, nuts, and spices, haroset signifies both the hardships of slavery (its texture evokes the bricks and mortar used by the Israelites) and the sweetness of liberation. While it's commonly served as a condiment (much like chutney), here we use it to flavor the stuffing tucked into the Cornish hens.

View Recipe

20 of 27

Arugula Salad with Radishes and Caper Vinaigrette

Arugula and radishes symbolize the traditional bitter element on a seder plate in this simple salad. The elegant dish gets an extra-green glow from celery and parsley leaves and a tangy punch from a lemon-caper vinaigrette.

View Recipe

21 of 27

Matzo Spinach Lasagna

Matzo stands in for the noodles in this unleavened lasagna. Parmesan, lemon zest, and nutmeg perk up the ricotta filling while fresh lemon juice peps up the frozen spinach. The resulting layered dish is irresistible.

View Recipe

22 of 27

Matzo Latkes

Though latkes are typically a Hanukkah treat, they also make a perfect accompaniment to the seder meal. This recipe uses egg matzo and is served with smoked salmon and homemade horseradish cream.

View Recipe

23 of 27

Braised Brisket with Carrots, Garlic, and Parsnips

Garlic pulls double duty in this brisket recipe—it's minced for the braising liquid and roasted whole to serve alongside the meat. A bevy of vegetables—parsnips, baby carrots, and red pearl onions—round out the platter.

View Recipe

24 of 27

Wilted Dandelion Greens with Toasted Matzo Crumbles

Another recipe inspired by the "bitter herb" on the traditional seder plate, this salad calls for dandelion greens which are at their best in early spring. Sweet golden raisins, toasted matzo crumbles, and a warm mustard vinaigrette complete the dish.

View Recipe

25 of 27

Zucchini-Parmesan Pancakes

Matzo meal helps bind these zucchini and potato cakes together. Parmesan, parsley, and dill (plus a touch of lemon juice and garlic) give them fresh flavor.

View Recipe

26 of 27

Matzo-Ball Soup with Leeks

Seltzer and baking powder keep the matzo balls nice and fluffy while schmaltz (chicken fat for the uninitiated) adds richness to this take on the Passover classic.

View Recipe

27 of 27

Tzimmes

This delicious stew—appropriately named tzimmes (Yiddish slang for "a big fuss")—is a Passover tradition. Our version gets its dulcet flavor from sweet potatoes, dried apricots, and prunes.

View Recipe

Was this page helpful?