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Passover dinner, or seder, is one of the Jewish holidays that call for celebrating with family and friends. There is so much history and symbolism associated with the holiday, and so many foods as well. Brisket, charoset, and, of course, matzoh, as nothing leavened can be eaten according to the Jewish dietary laws. Thank goodness for nut-free flourless chocolate cake!
If you are a Kosher household, or keeping Kosher for the holidays than you should be sure to check your menu as you pull it together to make sure it follows the laws of Kashrut (no mixing of meat and dairy, no leavened bread or fermented grain products {chametz}).
If you are just looking to create a menu that feels festive and Passover-ish in nature, then perhaps your menu won’t be strictly Kosher, but it will feel like the holidays nonetheless.
This matzoh is covered in a toffee-like layer, then draped in melted chocolate and finished with a sprinkle of plain flaky salt or chopped nuts. It is the best end to Passover dinner imaginable.
Matzoh brei is not much more than scrambled eggs with broken-up pieces of matzoh. It's one of the simplest and most delicious ways to use up leftover matzoh ever.
The timeless recipe for one of the best chicken dishes ever from The Silver Palate Cookbook. Chicken Marbella is on our table at pretty much every Passover dinner — as non-negotiable as the brisket!
It's not Passover in our house without a brisket. This is easy to make ahead, and even better that way! Leftovers are wonderful in soups and in sandwiches.
Passover meals can be heavy, so make sure there is a salad to brighten and lighten up the plate. This one includes Paremsan-roasted fennel with spinach, arugula, and red onion in a lemony vinaigrette.
Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.
