Online Community's Favorite Passover Dishes

This appetizer is simple, healthy, and packs a ton of flavor (thanks to the garlic cloves).

Though Shelley Lindgren hasn't cooked professionally—her 20 years of restaurant experience have been front-of-the house—she has picked up several recipes from hanging out in the kitchens of places where she's worked. This silky, citrus-spiked soup, which can be served warm or chilled, is adapted from a dish from Acquerello, an elegant San Francisco restaurant where Shelley learned the basics of Italian cooking and wine.

This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party.

Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is fall-apart tender. He finishes the cholent by stirring matzo farfel (crushed matzo) into the pan juices until it plumps up. Fresh baby spinach and crunchy sea salt complete the dish.

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.

This is Russ Pillar's modern take on his grandmother's recipe. He experimented with a mix of spices and unexpected ingredients (such as Coca-Cola) to re-create her dish and came up with this version.

Irresistible is the best word to describe chef David Gingrass’s richly browned broccoli that is seasoned with garlic, lemon juice and red pepper.

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.

New York pastry chef François Payard’s divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking.