Holiday Planning & Ideas Passover Passover Recipes 23 of Our Favorite Passover Recipes to Serve at Your Seder Including traditional and modern takes on Jewish holiday dishes like matzo ball soup, brisket, gefilte fish, and crisp salads. By Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on April 3, 2024 Close Photo: Sidney Bensimon One of the oldest holidays, Passover is also among the most sacred for the Jewish community. Our Passover recipes include traditional and modern takes on Jewish holiday dishes like matzo ball soup, brisket, gefilte fish, and crisp salads that are suited to the traditional Passover meal, the Seder. The Seder is centered around several symbolic foods. The bitter herbs on the Seder plate symbolize the bitterness of slavery. Haroset, a mixture of apples or other fruit mixed with nuts and spices, is usually served as a condiment; it signifies both the hardships of enslavement and the sweetness of liberation. Matzo, an unleavened flatbread, replaces bread since yeasted or fermented foods are not allowed during Passover. Ahead, see our best Passover recipes for your Seder. 20 Passover Desserts for Your Holiday Seder 01 of 23 Wine-Braised Brisket linda xiao 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 02 of 23 Classic Latkes Julia Gartland Though latkes are typically a Hanukkah treat, they also make a perfect accompaniment to the Seder meal. We use potato starch rather than flour in these potato latkes. It makes them Passover-friendly and also gives them a better texture. View Recipe 03 of 23 Bibb Lettuce Salad with Horseradish Dressing Kate Sears 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 04 of 23 Salt-and-Pepper Matzo Chris Simpson For a five-minute passover side, brush matzo with olive oil and sprinkle with salt, pepper, sumac, and thyme. Bake until warmed through, then serve. View Recipe 05 of 23 Lemon Horseradish Sauce Julia Gartland Here's a quick, no-cook sauce to serve with gefilte fish or a roast entrée. View Recipe 06 of 23 Salmon and Cod Gefilte Fish Chris Simpson 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 07 of 23 Herb-Coated Beef Tenderloin with Roasted-Garlic Aioli Chris Simpson 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 08 of 23 Chestnut Haroset Nico Schinco No Passover Seder plate is complete without charoset. Our version of this crunchy, cinnamon-apple chutney puts a twist on tradition by swapping in chestnuts for the usual walnuts. The result is a rich, buttery flavor that balances savory and sweet, and pairs perfectly with matzo. 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 09 of 23 Carrot-Beet Horseradish Julia Gartland 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 10 of 23 Test Kitchen's Favorite Matzo Ball 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 11 of 23 Braised Chicken With Lemon, Olives, and Potatoes Johnny Miller This easy braised chicken dish makes a change from that Passover favorite, brisket. It uses chicken thighs and requires just 10 minutes of prep. View Recipe 12 of 23 Roasted Beets With Orange and Thyme Sweet and earthy, this easy side dish of roasted beets makes a colorful addition to the Passover table. The beets are tossed in honey, orange juice, red-wine vinegar, and fresh thyme before serving. View Recipe 13 of 23 Haroset-Braised Short Ribs Johnny Miller 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 14 of 23 Potato Kugel Gratin Johnny Miller 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 15 of 23 Olive-Oil Mashed Potatoes Mike Krautter This silky mash proves you don't need to load potatoes with heavy cream to make a delicious dish. The flavor of good extra-virgin olive oil and sautéed garlic and rosemary complements the russet potatoes. View Recipe 16 of 23 Herb Relish (Schug) and Matzo Stephen Kent Johnson 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 17 of 23 Haroset-Stuffed Hens With Gravy and Sweet Potatoes Stephen Kent Johnson 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 Cornish hens. View Recipe 18 of 23 Matzo Spinach Lasagna Burca Avsar 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 19 of 23 Arugula Salad With Radishes and Caper Vinaigrette Maura Mcevoy 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 20 of 23 Tzimmes This delicious stew—appropriately named tzimmes (Yiddish for "a big fuss")—is a Passover tradition. Our version gets its dulcet flavor from sweet potatoes, dried apricots, and prunes. View Recipe 21 of 23 Matzo-Ball Soup With Leeks Kate Mathis Seltzer and baking powder keep the matzo balls nice and fluffy, while schmaltz (chicken fat) adds richness to this take on the Passover classic. View Recipe 22 of 23 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 23 of 23 Matzo Latkes For a different and delicious take on latkes, this recipe uses egg matzo—and they are served with smoked salmon and homemade horseradish cream. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit