Modern Passover

By Food & Wine
Updated February 27, 2017
From rosemary matzo ball soup to an over-the-top hazelnut-and-chocolate meringue cake, here are modern Passover recipes.
Start Slideshow

1 of 10

Chicken Soup with Rosemary Matzo Balls

Credit: PHOTO © QUENTIN BACON
Go to Recipe

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.

Advertisement
Advertisement

2 of 10

Whole-Grain Matzo

Go to Recipe

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.

3 of 10

Roasted Asparagus with Almonds

Go to Recipe
Advertisement

4 of 10

Gail Simmons’s Horseradish Brisket

Credit: PHOTO © LUCY SCHAEFFER
Go to Recipe

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.

5 of 10

Crunchy Cabbage Salad

Go to Recipe

Sometimes Jacques Pépin 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.

6 of 10

Potato Kugel with Fried Shallots

Credit: PHOTO © LUCY SCHAEFFER
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

7 of 10

Roasted Halibut with Wine-Braised Fennel

Go to Recipe

Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.

8 of 10

Aleppo-Pepper-and-Mint-Roasted Chicken

Credit: PHOTO © QUENTIN BACON
Go to Recipe

9 of 10

Citrus Salad with Candied Ginger

Credit: PHOTO © DAVE LAURIDSEN
Go to Recipe

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.

Advertisement
Advertisement
Advertisement

10 of 10

Hazelnut-and-Chocolate Meringue Cake

Go to Recipe

This extraordinary dessert, made with crisp chocolate-hazelnut meringue and whipped cream, is simple to make. But pastry chef Daniel Jasso has nicknamed it “the beast,” because slicing it can be tricky—the meringue tends to crumble. The solution: Freeze the cake, cut it with a serrated knife and let it return to room temperature before serving.

Replay gallery

Share the Gallery

Up Next

By Food & Wine