Our Favorite Passover Seder Recipes

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.

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.

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 till warmed through and serve.

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. 

No Passover seder plate is complete without charoset. Our version of this crunchy, cinnamony 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.

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.

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.

Seltzer and baking powder keep the matzo balls nice and fluffy while schmaltz (chicken fat for the uninitiated) adds richness to this Passover classic.

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).

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.

Here's a simple recipe for an appetizer that's just right for Passover. Even better? It's one that can be made ahead. Store-bought smoked salmon is pulsed in the food processor with sautéed onions, fresh dill, mayo, mustard, and lemon juice and zest for a delicious spread for matzo.

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.

Potassium-rich parsnips lend an earthy sweetness to this potato mash. The herb-and-cinnamon-infused oil gives an additional burst of flavor.

Arugula and radishes symbolize the traditional bitter element on a seder plate in this simple salad. This elegant salad gets an extra-green glow from celery and parsley leaves and a tangy punch from a lemon-caper vinaigrette.

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 an herb relish made with parsley and cilantro, as well as a salad composed of escarole, radicchio, and frisée, served with matzo.

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.

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.

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 layers are irresistible.

Though latkes are typically a Hanukkah treat, they also make a perfect accompaniment to the seder meal. Here, they're made with egg matzo and served with smoked salmon and homemade horseradish cream.

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.

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.

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.