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Food Writer Melissa Clark's Modern Passover Menu

Meyer lemons, juicy pomegranates, and kirsch meringue add an exuberant, contemporary twist to a classic seder menu.

Photography by: Maura Mcevoy

Tradition: gefilte fish

Twist: halibut and salmon terrine

Dollops of store-bought horseradish with beets and Melissa's foolproof homemade aioli are the perfect accompaniment for this pretty pink terrine.


Get the Halibut and Salmon Terrine with Aioli and Horseradish Recipe
Photography by: Maura Mcevoy

Tradition: bitter herbs

Twist: bitter greens with radishes

A briny, lemony caper vinaigrette brightens the peppery, pleasantly bitter mix of arugula and radishes in this simple side salad.


Get the Arugula Salad with Radishes and Caper Vinaigrette Recipe
Photography by: Maura Mcevoy

Tradition: brisket

Twist: pomegranate gremolata

Melissa's take on her mother's lemon pot roast calls for braising brisket with aromatic Meyer lemons and offsetting the rich meat with a jewel-like pomegranate-studded gremolata.


Get the Meyer Lemon Brisket with Pomegranate Gremolata Recipe
Photography by: Maura Mcevoy

Tradition: potatoes

Twist: parsnip and potato puree

Earthy parsnips and a DIY herb- and spice-infused oil take ordinary potato puree to new heights.


Get the Potato, Parsnip, and Herb-Oil Puree Recipe
Photography by: Maura Mcevoy

Tradition: flourless torte

Twist: cherry preserves and kirsch meringue

Cherries in syrup make a sweet sauce for this flourless torte. They're layered between the dense chocolate cake and fluffy caramelized meringue.


Get the Flourless Chocolate-Almond Torte with Cherry Preserves and Kirsch Meringue Recipe