Holiday Planning & Ideas Passover Passover Recipes 27 of Our Favorite Passover Recipes to Serve at Your Seder By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 13, 2023 Share Tweet Pin Email Trending Videos 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, gelfite fish, and crisp salads that are suited to the traditional Passover meal, the seder. The seder is centered on several symbolic foods. The bitter herb symbolizes the bitterness of slavery on the seder plate. 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. 01 of 27 Halibut and Salmon Terrine with Aioli and Horseradish Maura Mcevoy This pretty pink terrine is a fresh way to start the seder meal. It's a make-ahead appetizer that's sure to become a tradition at your Passover table. View Recipe 02 of 27 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 03 of 27 Dandelion, Red Onion, and Walnut Salad Chris Simpson Pleasantly bitter dandelion greens are combined with sweet roasted red onion and garlicky toasted nuts in this colorful salad. A simple lemon vinaigrette finishes the dish. View Recipe 04 of 27 Salt-and-Pepper Matzo Chris Simpson For a five-minute passover side, brush matzo with olive oil and sprinkle with salt and pepper as well as sumac and thyme. Simply bake until warmed through and serve. View Recipe 05 of 27 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 06 of 27 Potato-Carrot Pancakes Matzo meal replaces flour in these Passover-friendly latkes. View Recipe 07 of 27 Lemon Horseradish Sauce Julia Gartland Here's a quick, no-cook sauce to serve with gefilte fish or a roast entrée. View Recipe 08 of 27 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 09 of 27 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 subbing in chestnuts for the usual walnuts. The result is a rich, buttery flavor that balances savory and sweet, and pairs perfectly with matzoh. 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 10 of 27 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 11 of 27 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 12 of 27 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 13 of 27 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 14 of 27 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 15 of 27 Salmon Rillettes Chelsea Cavanaugh Here's a simple recipe for an appetizer that's just right for Passover. Plus it's a dish that can be made ahead. Store-bought smoked salmon is combined with sautéed onions, fresh dill, mayo, mustard, and lemon juice and zest in in the food processor. The result is a delicious spread for matzo. View Recipe 16 of 27 Meyer Lemon Brisket with Pomegranate Gremolata Maura Mcevoy Brisket is the mainstay of a Passover meal. Kick it up with a lemon twist—Meyer lemons have a sweeter, less acidic taste than the regular variety. And the pomegranate gremolata adds punch and color to the seder table. View Recipe 17 of 27 Potato, Parsnip, and Herb-Oil Puree Maura Mcevoy Potassium-rich parsnips lend an earthy sweetness to this potato mash. The herb-and-cinnamon-infused oil gives an additional burst of flavor. View Recipe 18 of 27 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 19 of 27 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 the Cornish hens. View Recipe 20 of 27 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 21 of 27 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 22 of 27 Matzo Latkes Though latkes are typically a Hanukkah treat, they also make a perfect accompaniment to the seder meal. This recipe uses egg matzo and is served with smoked salmon and homemade horseradish cream. View Recipe 23 of 27 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 24 of 27 Wilted Dandelion Greens with Toasted Matzo Crumbles Johnny Miller Another recipe inspired by the "bitter herb" on the traditional seder plate, this salad calls for dandelion greens which are at their best in early spring. Sweet golden raisins, toasted matzo crumbles, and a warm mustard vinaigrette complete the dish. View Recipe 25 of 27 Zucchini-Parmesan Pancakes Romulo Yanes Matzo meal helps bind these zucchini and potato cakes together. Parmesan, parsley, and dill (plus a touch of lemon juice and garlic) give them fresh flavor. View Recipe 26 of 27 Matzo-Ball Soup with Leeks Kate Mathis Seltzer and baking powder keep the matzo balls nice and fluffy while schmaltz (chicken fat for the uninitiated) adds richness to this take on the Passover classic. View Recipe 27 of 27 Tzimmes This delicious stew—appropriately named tzimmes (Yiddish slang for "a big fuss")—is a Passover tradition. Our version gets its dulcet flavor from sweet potatoes, dried apricots, and prunes. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit