Passover Recipes

Punch Up Your Pesach

Kosher-for-Passover punches will add a festive note to your holiday table.

Special To The Jewish Week
04/01/2014 - 20:00

In traditional Jewish liturgy, Passover has what some might see as an ironic description: “The holiday of matzahs, the time of our freedom.” For during the eight days of Passover, with its restrictive, matzah-based diet, one might not feel entirely free, particularly when it comes to food and drink. 

An illustration from the 1862 book, “How to Mix Drinks, or the Bon Vivants Companion.”

Chocolate-Covered Matzah Makeover

Updating an old dessert standby.

Special To The Jewish Week
04/01/2014 - 20:00

This is the second installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones seem bizarre to the modern palate.

Ditch the pound cake this year and try these dark chocolate matzah truffles. Amy Kritzer/JW

The Winemaker-Chef

Passover recipes from Jewish winemakers.

Special To The Jewish Week
03/16/2014 - 20:00

Being a good winemaker requires many skills, but more importantly, it requires passion and a good palate — two items that every good chef also possesses. Not surprising, many winemakers are also amateur, and in some cases professional, chefs. So The Jewish Week decided to find out how three Jewish winemakers like to celebrate Passover, and get a few recipes from them.

Chef-winemaker Lewis Pasco: “People appreciate simplicity in cooking.” Courtesy of Lewis Pasco

Chip In!

Parev chocolate chips are a Passover ingredient better than the chametz version.
03/27/2013 - 20:00
Food & Wine Editor

Oftentimes on the final day of Passover I’m writing a list of the foods I can’t wait to eat once Passover ends, but there’s one Passover treat that I crave year-round— Oppenheimer semi-sweet chocolate chips. They’re only sold in the weeks leading up to Passover, but they taste so much better than ordinary chocolate chips, so I load up on enough to last me several months.

Oppenheimer semi-sweet chips are great year-round. Fotolia

The Matzah Ball's Rival

Take a page from the Moroccan Jewish cookbook and make these charoset truffles.
03/17/2013 - 20:00
Food & Wine Editor

Jews, by nature, love to debate, and when it comes to a simple how do you make charoset you won’t get one answer, but three. The Ashkenazi charoset typically consists of chopped walnuts, apples and sweet wine tossed together, while the Sephardic version is spicier and uses a variety of dried fruits and nuts. Then there’s Moroccan-truffle charoset, a version of the Sephardic charoset shaped into neat, little cinnamon-coated balls.  So, if you’re looking to spice up your charoset, Tori Avey’s blog, Shiksa in the Kitchen, has the solution.

Spicy Sephardic charoset truffle balls. Photo via

A Chocolate Afikoman

Some sweet, flour-free dessert ideas that don’t contain a pinch of you know what.
03/14/2013 - 20:00
Special for the Jewish Week

Due to all the many food Thou Shalt Nots on Pesach, baking (for a baker like yours truly) is the hardest part of preparing for the holiday. Because, of course, without the key ingredient of flour, cookies, cakes and pies are virtually impossible to make.

Many cooks get by substituting matzah meal, basically ground-up matzah. But every year, when Passover rolls around, I set about creating and testing recipes that don’t call for one drop of it. I understand that we’re supposed to eat matzah at the seder, and I can even get behind the occasional slice slathered in butter, but matzah-flavored cake? Count me out.

So if you can’t have flour, and you can’t have its matzah-flavored substitute, you need something to give desserts body and texture: Chocolate!

Here are three recipes that are completely flour-free, and chocolate-filled. The chocolate cookies are incredibly simple and tasty, like a richer, chewier chocolate meringue. The almond chocolate cookies are buttery with just a hint of sweet, while the classic chocolate mousse is rich and creamy — the perfect end to any meal. They are also great for any gluten-free baking you want to do year round.

A chocolate fix to power you through 8 days in the desert. Fotolia.

Bubbe's Kugel Martha's Way

Give the domestic goddess' mouthwatering potato kugel gratin or 21 other Passover recipes a try.
03/13/2013 - 20:00
Food & Wine Editor

When it comes to hosting a knockout Passover seder, the best person to turn to for home entertaining inspiration is Martha Stewart. She has 22 delicious, elegant, and creative Passover recipes to serve at your seders and to get you through the other six days of Passover. Her tzimmes, braised brisket, and Passover popovers look scrumptious, but our favorite recipe is her potato kugel gratin, a French take on bubbe’s original. 

Martha shares her delicious passover recipes. Getty Images.

Doing More With Less

Two Pesach cookbooks get creative by restricting their holiday ingredients.
Special To The Jewish Week
03/12/2013 - 20:00

If there’s anything most observant cooks don’t want on Pesach, it’s more restrictions. But that’s just what the authors of two new holiday cookbooks are doing — adding limits to their cooking beyond the usual flour, bread and oats — and forcing themselves to become even more creative.

From top left: Matzaroni and cheese, spinach and mushroom quinoa and baked spaghetti squash “ziti.”

The New Kneidlach Conundrum

Forget heavy or light. Matzah ball varieties — from spicy to sweet to stuffed — provide plenty of options.
Special to the Jewish Week
03/19/2012 - 20:00

There are a lot of important considerations when it comes to Passover. Red wine or white? Hand-baked or machine-made matzah? Streit’s or Manischewitz macaroons?

But one of the top considerations in every household before the seder is this: Should matzah balls be heavy or light? This year though, you may want to start asking more questions. Like spicy or plain? Whole wheat or regular? Stuffed or unstuffed? With so many options, any number of kneidl varieties could grace your seder table.

Tamar Genger’s Whole Wheat Spinach Matzah Balls.
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