These Passover recipes include both sweet and savory dishes, including matzo ball soup, brisket, roast chicken, brownies, apple cake, and more.
This light, yet comforting matzo ball soup is the perfect addition to your Passover table, or as a cure to whatever ails you.
I made this matzo ball soup tonight with a whole rooster and a pound of chicken feet (basically doubled the stock and it was exactly the right proportion for the matzah balls) because I couldn’t find necks.
I also made Jack’s Wife Freda’s hot sauce and served that alongside, the way they do at the restaurant. It was great and even my 8-year-old had seconds.–Jennifer I.
With the final addition of za’atar, a Middle Eastern spice mixture, this sweet carrot dish becomes another perfect combination of East meets West—a great mix of Ashkenazi tradition with Middle Eastern flavors.
This simple roast chicken recipe, as the name implies, is ridiculously easy and turns out a superlative bird with shatteringly crisp skin and surprisingly juicy meat. No surprise that it’s the same technique that Thomas Keller uses.
Made this roasted chicken yesterday. Perfect. Juicy and tasty. We had some today and equally great, even cold. This is a keeper. Thanks so much for making it so simple.–Suzie M.
This recipe is my way of taking poetic license with brisket, drawing inspiration from French onion soup for a braising liquid of caramelized onions and garlic, deglazed with apple brandy.
These roasted potatoes with dill and garlic require only a handful of ingredients and a little patience while they roast to crispy-edged, tender-throughout perfection.
These potatoes! Perfect. Texture and flavor were great. Dill made these a great accompaniment to roast salmon. Will repeat for sure.–Janet S.
This asparagus with raspberry-shallot vinaigrette is a stunning side dish made with tender blanched asparagus, and a tangy shallot-infused vinaigrette. It’s quick and easy and surprising as heck. Here’s how to make it.
This rich and indulgent baked ricotta is easy to make and supremely satisfying, making it perfect for entertaining.
This baked ricotta dish is amazing…I served it for dinner with homemade focaccia…yum!! Both my husband and I thought it would make a delicious brunch dish…reminds us of a decadent soufflé.–Tammy
Pan fried fish has never been as easy or as enticing as with these seared fish fillets with crisp skin. Easy and works with halibut, snapper, salmon, trout, and virtually any other fish.
Homemade chrain is a simple but transformative side for gefilte fish, rich meats like brisket and nearly anything else that needs a kick.
Chrain is a new thing for me… I made it tonight following this recipe. It’s powerful stuff. I cannot say how authentic my chrain was, but my Jewish friend said “That chrain is the nuts!” (I think that means she liked it).
I tried some with a sprinkling of caraway seeds…no idea if that’s an authentic thing to do, but I liked it!–Erica
Passover brownies are almost always disappointing. Not these. How could they be with matzo meal for Pesach, bittersweet chocolate, sugar, butter, eggs, brandy, and nuts? They’re slightly crumbly outside and splendiferously fudgy inside.
LOVE these brownies, I added day old coffee instead of the chocolate liquer because it’s what I had, my stepson said they were good, and I love the flavor and texture! Thanks so much!!–Charity
Passover apple cake. A classic from the astoundingly awesome cookbook author, Arthur Schwartz. Kosher for Passover yet still tastes like any traditional apple cake. Talk about a godsend.
I made this cake yesterday. It’s delicious.
Instead of raisins, I added 1/2 can of drained tart cherries. (Something my Hungarian mom always use to do when she made an apple cake). It added some wonderful “tartness”. I’ll make this cake again next Passover.–Sherry
Passover Food FAQs
Which foods are traditionally served during Passover?
Traditionally, Passover meals include brisket, matzo ball soup, chicken, potatoes, and gelfite fish.
Which foods are avoided during Passover?
During Passover, foods made with wheat, barley, oats, spelt, and rye are not consumed. Those adhering to Ashkenazic tradition also avoid rice, corn, millet, and all legumes.
We’ve given you a sampling of our favorites, but if you’re looking for more, check out our entire collection of Passover recipes. If dessert is what you’re after, we also have an impressive selection of Passover-approved desserts.
12 Passover Recipes
If you’re anything like us, your favorite part of any holiday meal, Passover included, is dessert. This is why we can’t help but include one extra dessert that literally ‘takes the cake.’ Here’s how to make this showstopping ☞ FLOURLESS CHOCOLATE CLOUD CAKE.
For the finishing touches
Make the cake
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Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper. Do not butter the pan or the paper, that’s a definite no-no.
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Melt the chocolate in a bowl set over but not touching gently simmering water. Remove the bowl from the heat and whisk in the butter until it’s melted and completely incorporated.
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In another bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar until foamy and well combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac or Grand Marnier and the orange zest, if using.
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In another bowl, with an electric mixer, beat the 4 egg whites until really quite foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft peaks that hold their shape but aren’t stiff when you remove the beaters.
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Gently, gently fold about 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites. Pour the batter into the pan and smooth the top.
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Bake the cake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to overbake the cake.
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Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater.
Put the finishing touches on the cake
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When ready to serve, whip the cream with the confectioners’ sugar and vanilla until not quite stiff. Using a spatula, carefully fill the sunken center of the cake with the whipped cream, pushing the billowy cream gently all the way to the edges of the cake in decorative swoops and swirls.
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Sprinkle the top lightly with cocoa powder. Run the tip of a knife around the edge of the cake, carefully remove the side of the pan, and serve.
Serving: 1portionCalories: 580kcal (29%)Carbohydrates: 44g (15%)Protein: 8g (16%)Fat: 42g (65%)Saturated Fat: 25g (156%)Polyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 222mg (74%)Sodium: 70mg (3%)Potassium: 260mg (7%)Fiber: 2g (8%)Sugar: 40g (44%)Vitamin A: 1226IU (25%)Vitamin C: 0.3mgCalcium: 72mg (7%)Iron: 3mg (17%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
© 2022 Leite’s Culinaria. All rights reserved. All materials used with permission.
David Leite
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