23 Passover Recipes From Our Seder Menu to Yours

We're proud to share our Passover recipe repertoire with everyone at the table.

February 18, 2021
Photo by Mark Weinberg

Certain culinary knowledge lives inside the minds of our parents or grandparents, and this knowledge is rarely ever written down. Even when we ask repeatedly for a recipe, we often get vague answers and estimations instead of exact quantities. For sharing Passover recipes this year, we've turned 23 of those imprecise memories into detailed, replicable ones for a delicious, memorable seder table.

Browse our selection of beloved matzo ball soup, kugel, brisket, and other favorite Passover recipes to refresh your repertoire. You may even find your new go-to holiday dish.

1. Matzo Ball Soup

The goal is for matzo balls to hold their shape (slightly firm) yet still feel soft throughout (fluffy). The flavor of the matzo balls is enhanced by the savory drippings of a freshly roasted chicken—that schmaltz is the secret ingredient. The bones of the chicken are then used to make a fortified stock that is warming and deeply satisfying.

2. Gefilte Fish

Gefilte fish is another essential part of the Passover meal, even though it can be highly controversial: Some people love it, while others refuse to try it. If you’re a skeptic, you should know that there is a huge difference between homemade gefilte fish and the stuff sold in glass jars at the supermarket. From scratch, the chilled and poached dish highlights the mild, sweet flavor of whitefish. Put a little horseradish on top and you'll see why gefilte fish has become (and remained) a Passover tradition.

3. Barbara Kafka's Simplest Roast Chicken

Speaking of chicken, a perfectly roasted bird makes a delightful main course. This no-fail method couldn’t be easier—simply let the chicken come to room temperature, stuff it with a few aromatics, season, and roast at high heat for about 10 minutes per pound.

4. Passover Brisket, Inspired by Libbie Miller

This exceedingly juicy brisket is rubbed with sweet paprika, topped with lots of onions and garlic, and cooked for hours. It forms its own savory, deeply flavored sauce that envelopes the fall-apart tender beef.

5. Safta Rachel's Iraqi Charoset

Charoset is an essential part of Passover Seder, often made using apple, wine, spices, and nuts. This elegantly simple and toasty version requires only two ingredients: toasted pecans and date syrup. Swirl any leftovers into your yogurt the next morning.

6. Passover Mina with Leek and Lamb

A rustic savory pie not unlike lasagna, mina is made with layers of matzo, meat, and vegetables. This recipe combines ground lamb with spices, tomato sauce, and potatoes, and the whole thing is bound together with eggs. The dish is extremely customizable—swap the meat for vegetables and moist cheese like cottage cheese or ricotta.

7. Alice Medrich's New Classic Coconut Macaroons

Classic macaroons are all well and good, but why not have fun with the basic cookie? Swap the standard bag of sweetened, flaked coconut for thick, unsweetened shavings, often labeled as coconut chips. And while you’re at it, jam a piece of chocolate in each still-hot cookie and watch it melt.

8. Grilled Chicory Salad With Chile-Fennel Dressing

Bring some bitter herbs from the Seder plate to your Passover feast by serving a chicory salad that’s full of punchy flavor. Grilling chicories like treviso radicchio mellows their sharpness, giving way to a subtle sweetness and smokiness. Their boldness pairs well with the equally vibrant dressing.

9. The Big Tzimmes for Passover

tzimmes—part stew, part casserole, all delicious—is a sweet and tart addition to your Passover meal. It’s also a breeze to make. Par-cook the sweet potatoes and carrots before adding them to the other ingredients and baking for about half an hour. The aromatic, sweet flavors are lovely with meaty brisket.

10. Mexican Matzo Ball Soup with Chipotle and Lime

Give your matzo ball soup some south of the border flair with the addition of dried chipotle chile. The quick addition is a game-changer, giving the soup a hint of chocolatey smoke. Top with cilantro and freshly squeezed lime and perhaps a few slices of ripe avocado.

11. Passover Chocolate Nut Sponge Cake

This nutty, chocolatey cake gets its lift from egg whites beaten into a fluffy cloud. Combine all of the ingredients carefully, a little at a time, using a folding motion. This will ensure that your cake cooks up tall and tender.

12. Savory Potato Kugel with Preserved Lemon

This comforting potato kugel has a refreshingly bright flavor thanks to the addition of preserved lemons, fresh herbs, and lemon zest. Leftovers make a tasty breakfast re-toasted and topped with a runny egg.

13. Sheet Pan Roast Chicken and Cabbage

Combine the main dish (roasted chicken) and a side dish (roast cabbage) onto a single pan for an attractive centerpiece that won’t hog the whole oven. Juicy, crispy-skinned chicken and sweet, tender cabbage are flavored by the spicy dressing and the flavorful drippings from the chicken.

14. Passover Ice Cream ("Roca of Affliction")

Crispy, salty matzo is drenched in caramel and covered in chocolate before being broken up and mixed into homemade vanilla ice cream. If you don’t have time to churn your own, use the roca as a delicious topping for store-bought ice cream.

15. Sweet & Smoky Brisket

The combination of tomato sauce, brown sugar, and red wine vinegar results in a dish that nods to Texas barbecue but is also fitting for a Passover meal. If possible, make it the day before and reheat in the oven until bubbling. The flavors really shine after hanging out in the fridge for a night.

16. Mashed Sweet Potatoes with Crème Fraîche and Herbs

Crème fraîche, Parmesan cheese, and heavy cream add wonderful richness to sweet potatoes. Use a ricer if you have one for the fluffiest of fluffy mashed potatoes, and pair with tangy salads to play up the vegetable’s natural sweetness.

17. Aunt Paula's Carrot Ring

Not too sweet and oh-so-moist, the carrot ring is the non-leavened solution for anyone who likes to eat dessert while the brisket is still on the table. Use matzo meal instead of flour for Passover. It’s best served warm and with plenty of napkins—a generous amount of shortening makes for an oily treat.

18. Roasted Spring Root Vegetables with Horseradish-Thyme Butter

Horseradish, which often appears on a seder plate as the bitter herb, adds bright spiciness to roasted spring vegetables. When combined with fresh thyme, butter, and sherry vinegar, it makes a balanced sauce you’ll want to put on just about everything.

19. Blistered Fiddlehead & Green Bean Salad with Sherry-Orange Vinaigrette

Spring heralds the arrival of sweet little fiddlehead ferns. They become tender but still crisp when briefly blistered in a hot pan along with green beans. A salad of bitter greens and an orange dressing highlight their mild sweetness, making for a sophisticated and attractive side dish.

20. Burnt Orange Fig Charoset

Break out of the charoset mold by combining lightly pickled dried figs with toasted walnuts, charred clementines, spices, and honey. The condiment is especially good paired with a roast chicken.

21. Extra-Fudgy Flourless Chocolate Cake

Somewhere between a giant truffle, chocolate mousse, and meringue, this cake is a showstopper. By adding whipped cream to the cake batter, you get a fudgier texture and richer flavor. Cut nice, big wedges with a serrated knife to keep the crispy top somewhat intact.

22. Chicken-Stuffed Matzo Balls

You could serve matzo balls with chicken soup, or you could put the chicken soup inside the matzo ball. To channel chicken soup vibes, sauté onions, carrots, and celery until browned before incorporating lots of dill and ground chicken.

23. Roasted Onion Salad with Arugula and Walnut Salsa

This salad is further proof that Ottolenghi knows his way around an onion. Roasted until tender and caramelized, the red onions are perched atop peppery arugula and studded with goat cheese and parsley. An easy walnut salsa makes this a memorable salad.

What are your family's Passover traditions? Share them—and the menu, and how you've adapted it yourself—in the comments.

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Josh Cohen

Written by: Josh Cohen

Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.


Micki H. March 26, 2021
Our passover tradition is Matzoh lasagna. Being strictly kosher and not mixing dairy and meat, our family uses egg matzoh, jarred marinara or pomodoro sauce ( kfp) and ricotta and a mixture of munster, mozzarella and parmesan cheese. You can always add any veggie you like- but we like it plain with a mixed green salad with a light dressing. It is a Passover staple that we look forward to every uear!
Julie March 26, 2021
Sounds really good. I’d like to try your matzah lasagna. Do you pour hot water on the matzah boards first? What temp do you bake in oven and for how long?
Micki H. March 26, 2021
Yes i quickly run the matzoh under hot running water- I bake it in a 350/375 oven depending how your oven runs - until bubbly ( sorry i dont remember how long!)
Also I forgot to add that I add spices to the ricotta mixture- oregano, basil and sometimes garlic powder. Lastly you can mix and egg i to the ricotta mixture too- I dont always- and sometimes i mix some of the shredded munster cheese into the ricotta mixture... 😳😂
Nicole H. March 10, 2021
Wonderful take on a savory noodle kugel. I wonder if you could make it with the kosher for Passover gluten free noodles?

Nancy April 23, 2019
I'm confused by the date at the top of the article and those on the comments.
Is this a 2016 article repeated in 2019?
louisez April 16, 2016
Thank you, Josh, for this beautifully written article -- not to mention wonderful recipes I hope to try soon.
Lisa April 14, 2016
Why are there no comments??? Crazy!