Permission to Not Make Dessert

Author Notes

For my proudly cheap Passover menu, this date-nut plate takes inspiration from charosets around the world. In the U.S., Ashkenazi-style charoset typically involves chopped apples and walnuts; Iraqi charoset is made with dates and almonds or pecans; in Italy, golden raisins and pine nuts are commonly included; Moroccan charoset pairs apricots and dates with pistachios; Sephardi-styles can include figs and warm spices. To that end, this plate’s contents are really up to you: Focus on dried and fresh fruit, plus a variety of nuts (in-shell is especially fun to include, for post-dinner table lingering). I like to round out the platter with broken matzo boards and dark chocolate bars, with a small dish of flaky salt for sprinkling. For extra fun, add a few macaroons (store-bought or homemade). My grandmother would expect no less than a handful of jelly fruit slices as well, but I won’t pressure you to do the same.

Note: If using sliced apples, toss them with a bit of lemon juice before serving. This will prevent them from turning brown as the plate sits out. —Rebecca Firkser

Test Kitchen Notes

$25 Passover Menu
Brisket-Braised Beans & Portobellos
Cozy Potato-Carrot Kugel
Tangy Romaine With Cucumber & Horseradish
Bonus:
Permission to Not Make Dessert

Nickel & Dine is a budget column by Rebecca Firkser, assigning editor at Food52. Rebecca usually shares an easy, flavor-packed recipe that feeds four for $10 or less—this is a special edition: a $25 Passover for six or eight. —The Editors