Easy Passover Recipes

By Food & Wine
Updated April 05, 2017
Credit: PHOTO © ANNA WILLIAMS
Use these easy recipes to make simple and delicious Passover dishes and desserts during the holiday.
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Whole-Grain Matzo

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Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo.

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Roasted Asparagus with Almonds and Asiago

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Caramelized Broccoli with Garlic

Credit: PHOTO © TINA RUPP
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Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, because it is slowly caramelized to bring out its sweetness, then enlivened with a squeeze of lemon and a pinch of crushed red pepper.

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Herb-Broiled Fish with Lemon Aioli

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Cod with Tomato Ginger Sauce

Credit: PHOTO © BOBBI LIN
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Though you can put this simple tomato sauce together in a matter of minutes, it has a surprisingly complex flavor. The sauce will seem thick, but the juices that come from the fish during cooking will thin it to just the right consistency.

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Strawberries with Buttermilk Ice and Balsamic Vinegar

Credit: PHOTO © TINA RUPP
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Pastry chef Deanie Fox makes this fluffy granita with buttermilk, which is low in fat, high in calcium and easy to digest. She spoons the creamy, tangy ice over lightly sweetened strawberries, a vitamin C–loaded fruit.

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Fudgy Chocolate-Walnut Cookies

Credit: PHOTO © QUENTIN BACON
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New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking.

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Quinoa-Leek Pilaf

Credit: PHOTO © JESSICA SAMPLE
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To get fluffy, tasty quinoa, Aida Mollenkamp stirs the nutritious grain with softened leeks, then simmers it in a light vegetable broth.

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Mexican Chocolate Pots de Crème

Credit: PHOTO © QUENTIN BACON
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Mexican chocolate, which is flavored with ingredients like cinnamon, almonds and vanilla, lends a distinct flavor to Stephanie Prida's rich custard. Look for it at Mexican markets and specialty-food stores.

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Matzo Meal-Crusted Trout

Credit: © JOHN KERNICK
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In place of bread crumbs—which, like all leavened products, are forbidden at Passover—Russ Pillar coats the mild fish with well-seasoned matzo meal.

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Citrus Salad with Candied Ginger

Credit: PHOTO © DAVE LAURIDSEN
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The key to making this simple fruit salad with candied ginger: Use a sharp knife to cut the citrus. "The better your knife, the better this dish will look," says chef Jason Travi.

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Crunchy Cabbage Salad

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Sometimes Jacques Pepin makes this simple salad with just one color of cabbage; sometimes he arranges it in alternating rows of color. The tangy-salty anchovy dressing would also be delicious on other crisp salad greens, such as escarole or chicory.

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Triple-Layer Chocolate Macaroon Cake

Credit: PHOTO © ANNA WILLIAMS
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François Payard, of Manhattan's Payard Patisserie & Bistro, layers chewy coconut cake with silky chocolate ganache. The beauty of the recipe is its simplicity: It has only six ingredients.

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