Gail Simmons's Favorite Passover Recipes

By Food & Wine
Updated April 05, 2017
PHOTO © QUENTIN BACON
The Top Chef judge and F&W Special Projects Director's favorite recipes from horseradish brisket to rosemary matzo ball soup.
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Gail Simmons's Horseradish Brisket

PHOTO © LUCY SCHAEFFER
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Rubbing prepared horseradish on the brisket and whisking it into the meaty sauce punches up the rich flavors here. Like most braised dishes, this brisket tastes better on the second or even third day.

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Herb-and-Lemon-Roasted Chicken

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Coconut Pavlovas with Tropical Fruit

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The kiwis and mango that fill these airy, low-fat meringues are high in vitamin C and other antioxidants. The low-calorie passion fruit seeds add tartness and intense tropical flavor.

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Chicken Soup with Rosemary Matzo Balls

PHOTO © QUENTIN BACON
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At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there’s plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary.

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Potato Kugel with Fried Shallots

PHOTO © LUCY SCHAEFFER
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Kugel is a baked pudding, usually made with noodles or potatoes. This version, prepared with shredded potatoes and fried shallots, is crispy at the edges and deliciously creamy in the middle.

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Roasted Sweet Potato and Onion Salad

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Artichokes with Scallion Vinaigrette

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A generous portion of bay leaves in the steaming liquid here permeates the artichoke leaves and hearts with flavor and provides an enticing aroma as you serve the dish. The scallion vinaigrette balances the sweetness of the artichokes.

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Slow-Roasted Salmon with Tarragon and Citrus

PHOTO © JOHN KERNICK
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Oven Fries with Roasted Garlic

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Skin-on potatoes, like the ones used for these crispy, low-fat fries, are high in vitamin C and potassium; they’re also a good source of dietary fiber and vitamin B.

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Roasted Salmon, Beets, and Potatoes with Horseradish Cream

PHOTO © EMMA LEE
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Beets and potatoes roast alongside each other in the same pan. Wait until they're cooked to toss them together, though, or you'll end up with bright-pink potatoes. A fillet of salmon roasts at the same oven temperature, and a drizzle of creamy horseradish sauce tops them all.

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Fudgy Chocolate-Walnut Cookies

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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