27 of Our Best Passover Recipes

Here are all of the recipes you need for your Passover feast, including brisket, schmaltzy roast chicken, multiple ways to matzo and more.

Passover is the festival that marks the liberation of the Jews from Egyptian enslavement, and great food is at the center of every good Passover. With that in mind, here are all the New York Times Cooking recipes you need for your Seder table: matzo balls, haroseth, brisket and more.

View New York Times Cooking’s complete collection of Passover recipes.

1. Brisket

A generous coating of garlic and layers of onion, tomato and celery (along with a pour of red wine) help this brisket, updated by Joan Nathan from a family recipe, braise to perfect succulence. For the best flavor (and less stress), bake the brisket a day in advance, then chill overnight before slicing and reheating the next day.

Recipe: Brisket

2. Flourless Chocolate Cake

Fudgy and dense-in-a-good-way, Genevieve Ko’s one-bowl flourless chocolate cake tastes fancy and is a real cinch to put together. No need to painstakingly chop bar chocolate; just use chips!

Recipe: Flourless Chocolate Cake

3. Roast Chicken With Apricots and Olives

At once sweet, savory, briny and tangy, this roast chicken from Susan Spungen has it all. It begins with marinating the chicken in a vibrant combination of lemon slices and juice, orange juice, honey, garlic, thyme, sumac, apricots, olives and olive brine, and then roasting until crisp and cooked through.

Recipe: Roast Chicken With Apricots and Olives

4. Almendrados (Almond-Lemon Macaroons)

With just four ingredients — almonds, sugar, lemon zest and egg — these lemony cookies from Joan Nathan are easy to make and an ideal way to end the Seder.

Recipe: Almendrados (Almond-Lemon Macaroons)

5. Matzo Ball Soup

These classic matzo balls from Joan Nathan are just right — not too heavy and not too light. Ginger and nutmeg add a little liveliness. Smart reader tip: Use an ice cream scoop to make perfect-sized and -shaped balls. (Joan has a vegan matzo ball soup recipe, too.)

Recipe: Matzo Ball Soup

6. Rhubarb-Almond Crumble

This tangy and bright flourless crisp from Melissa Clark is made with orange-scented rhubarb and topped with a crunchy crumble made from a combination of almond butter and crushed almonds.

Recipe: Rhubarb-Almond Crumble

7. Slow-Roasted Citrus Salmon With Herb Salad

A large piece of roasted salmon (instead of individual fillets), decked out in citrus slices and topped with a handful of herbs, is deceptively easy and effortlessly impressive. Any leftovers are terrific the next morning on a cream-cheese-slathered piece of matzo.

Recipe: Slow-Roasted Citrus Salmon With Herb Salad

8. Classic Matzo Brei

Matzo sheets are crisped in butter, then scrambled with eggs in this classic matzo brei (rhymes with “Hi!”) from Melissa Clark. If you like it on the sweeter side, add Demerara sugar, maple syrup or honey. For a savory dish, use black pepper, lots of salt and chopped chives or scallions.

Recipe: Classic Matzo Brei

9. Coconut Macaroons

The secret to these tender-inside, crisp-outside, chocolate-drizzled macaroons from Susan Spungen is a combination of unsweetened and sweetened coconut. A sprinkle of flaky sea salt looks pretty and prevents them from becoming too sweet.

Recipe: Coconut Macaroons

10. West African-Inspired Brisket

Michael W. Twitty’s brisket recipe, which was adapted by Kayla Stewart, is inspired by the flavor and ingredient combinations often found in West and Central African cuisines: bell peppers, onions, tomatoes, ground chiles, garlic, ginger and turmeric. Enjoy with fufu or mashed potatoes.

Recipe: West African-Inspired Brisket

11. Matzo Lasagna

Melissa Clark’s brilliant, Passover-friendly lasagna will delight everyone at the table. Make it your own by adding vegetables, herbs and other cheeses.

Recipe: Matzo Lasagna

12. Crispy Potato Kugel

Alison Roman describes her take on this festive Jewish standby as a cross between Spanish tortilla and a giant potato latke, and it’s irresistible on the Passover table. If made with vegetable oil instead of schmaltz, it’s also a terrific option for vegetarians.

Recipe: Crispy Potato Kugel

13. Egg and Onion

Joan Nathan adapted this Polish recipe for egg and onion, or “eier mit tsibeles” in Yiddish, from Lisa Goldberg, a founder of the Monday Morning Cooking Club in Sydney, Australia. Serve it as an appetizer or as breakfast with a pile of matzo.

Recipe: Egg and Onion

14. Parsley Salad With Fennel and Horseradish

Consider this lively salad from Alison Roman an enthusiastic reference to the Seder plate, including both parsley (karpas) and fresh horseradish (maror, or bitter herbs). It’s an excellent counterpoint to braised meats like brisket and short ribs.

Recipe: Parsley Salad With Fennel and Horseradish

15. Garlic Braised Short Ribs in Red Wine

Short ribs are a delicious alternative to brisket, and this version from Alison Roman gets topped with an osso buco-like gremolata of grated lemon zest, parsley and chives for a touch of spring brightness.

Recipe: Garlic Braised Short Ribs in Red Wine

16. Almond Cake With Cardamom and Pistachio

Another well-loved recipe from Joan Nathan, this moist Persian almond cake is spiced with two heaping teaspoons of ground cardamom. Serve it with ripe, red berries. (Be sure to seek out powdered sugar that’s kosher for Passover.)

Recipe: Almond Cake With Cardamom and Pistachio

17. Chicken With Artichokes and Lemon

Nutty, sweet artichokes add a touch of spring to this Moroccan Jewish chicken dish from Joan Nathan. If you can’t find good artichokes at the market (or you’d rather not prep them), use frozen artichoke bottoms or hearts instead.

Recipe: Chicken With Artichokes and Lemon

18. Provençal Haroseth

This 800-year old haroseth recipe, which Joan Nathan adapted, calls for the Mediterranean fruits and nuts that are still available in the region like almonds, apricots, figs, walnuts and chestnuts.

Recipe: Provençal Haroseth

19. Matzo Ball Miso Soup

Two of the most-loved soups in all the land come together in this cozy creation from Joan Nathan. Fresh ginger, ichimi togarashi and shiso are added to the matzo balls for a little kick.

Recipe: Matzo Ball Miso Soup

20. Tender Almond Cake

Salvatore Messina, a friend of David Tanis’s, adapted this soft, citrus-scented cake from a recipe for tarta de Santiago, a traditional almond cake from Galicia, Spain. Feel free to use whatever citrus zest you have on hand. It makes a delicious finish to a meal with a handful of berries and is also delicious as an afternoon treat with a cup of tea.

Recipe: Tender Almond Cake

21. Whitefish Salad

In this lighter, fresher iteration of the usual mayo-laden whitefish salad, Joan Nathan uses just a smidge of mayonnaise for silkiness, then plenty of fresh lemon juice to brighten and let the fish flavor shine.

Recipe: Whitefish Salad

22. Chocolate-Hazelnut Schaum Torte

Joan Nathan’s gluten-free showstopping meringue is studded with roasted hazelnuts and chunks of bittersweet chocolate, then topped with swirls of whipped cream and fresh berries.

Recipe: Chocolate-Hazelnut Schaum Torte

23. Kachumbari

Kachumbari, which is Swahili for “pickle,” can be traced to Kenya and other East African countries. There, it is served as a salad or relish. This version is adapted from “Koshersoul” by the food historian Michael W. Twitty, and it goes great alongside brisket or roast chicken.

Recipe: Kachumbari

24. Olive Oil Lemon Curd

Use good olive oil for this dairy-free lemon curd from Melissa Clark. Whether the oil is grassy, herbal, mellow or earthy, those flavors will shine through the silky curd. Serve it with fresh fruit or beneath a couple of macaroons.

Recipe: Olive Oil Lemon Curd

25. Onion and Mushroom Matzo Frittata

This clever dish from Susan Spungen is matzo brei in frittata form. You could eat it for breakfast — as matzo brei often is — but caramelized onions and mushrooms make it a hearty side dish or vegetarian main, too.

Recipe: Onion and Mushroom Matzo Frittata

26. Whole-Roasted Cauliflower With Pistachio Pesto

Another vegetarian beauty from Susan Spungen, this recipe features a head of cauliflower roasted on a bed of sautéed onions until it’s meltingly soft, then slathered in a verdant pesto of pistachios, herbs and garlic.

Recipe: Whole-Roasted Cauliflower With Pistachio Pesto

27. Chocolate Caramel Matzo Toffee

This blissfully simple recipe, which Melissa Clark adapted from Marcy Goldman’s cookbook “A Treasury of Jewish Holiday Baking,” is a kosher for Passover version of saltine toffee. Just heat butter, sugar, salt and vanilla in a saucepan, pour over matzo, then bake for about 15 minutes. Remove from the oven and sprinkle with chopped chocolate, then let sit for a few minutes before spreading the chocolate with an offset spatula. Top with flaky sea salt, crushed potato chips, or chopped dried fruit or nuts.

Recipe: Chocolate Caramel Matzo Toffee

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