47 Passover Recipes for a Delicious, Memorable Holiday
Whether you’re looking for Passover food to round out your seder or seeking ways to make the most of Pesach’s eight days, you’ll find something in the collection below. These Passover recipes are all chametz-free (no grains here), but some do include kitniyot (legumes like green beans, peanuts, and soy, as well as corn, sesame seeds, mustard, etc.), which some observances allow during the Jewish holiday. Regardless of which tradition you follow, there are plenty of classics—matzo balls in chicken soup, tender brisket, flourless chocolate cake—and lots of modern variations (who’s in for vegetarian chopped liver?). So break out the Haggadah and hide the afikoman: It’s seder time.
Preparing a seder plate? Get a traditional apple-walnut charoset recipe from our friends at Epicurious.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski2/47Slow-Roasted Salmon With Harissa
Meet your next seder showstopper. Cooked at a low temperature, with lots of olive oil, it’s nearly impossible to mess up. It’s flavored with harissa paste (we love the one from New York Shuk) which provides just the right amount of punch.
Photo by Alex Lau3/47Matzo Brei
Whether you spell it matzo or matzah, no Passover meal is complete without the brittle unleavened bread. You’ll inevitably have some left over, so use it to make matzo brei, matzo granola, matzo toffee, or eat it plain with haroset.
Photo by Chelsie Craig, Food Styling by Kate Buckens4/47No-Nonsense Matzo Balls
There are, of course, many takes on what makes the perfect matzo ball. Maybe your version uses seltzer, the boxed matzo meal mix, or egg whites. Our favorite uses chicken schmaltz, which gives the balls their buttery depth.
Photograph by Isa Zapata, Food Styling by Kat Boytsova5/47Chocolate-Filled Toasted Coconut Macaroons
A modern spin on coconut macaroons. Toasting the sweetened shredded coconut first ensures the cookies are golden brown and nutty all the way to the center. Bite in to reveal a molten core of chocolate.
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks6/47Potato-Tomato Gratin With Horseradish
Photograph by Isa Zapata, Food Styling by Mieko Takahashi, Prop Styling by Alex Massillon7/47Herb-Roasted Lamb Chops
These lamb chops marinate in an earthy herb and garlic mixture for about an hour. That’s built-in time to make a side: roasted root veggies, quinoa-bean salad, latkes, take your pick.
Alex Lau8/47BA’s Best Chocolate Macaroon Cake
This is a cake version of chocolate-dipped macaroons, a staple among Passover desserts. The topping is a whipped ganache made with coconut milk—which means it’s also dairy-free.
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime9/47Mushroom Matzo Kugel
For a comforting, super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche. But if you want a crispy-edged potato kugel, make this one.
Photograph by Victoria Jane, Food Styling by Mieko Takahashi10/47Simple Does It Deviled Eggs
If you’re already making a hard-boiled egg for the seder plate (it represents the circle of life), you might as well boil a whole batch and turn them into appetizers.
Photograph by Joann Pai, food and prop styling by Rebekah Peppler12/47Seven-Hour Braised Leg of Lamb
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore14/47Date-and-Soy-Braised Short Ribs
Inspired by Filipino adobo, this vinegary braise gets a shot of sweetness from Medjool dates. The snap pea and mint salad pays homage to the budding spring season.
Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Stephanie De Luca15/47Chocolate Mousse for a Party
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski16/47Chile-and-Citrus-Rubbed Chicken With Potatoes
While it’s never a bad move to roast potatoes alongside chicken, in this recipe Yukon Golds are boiled until tender—this primes them to soak up the tomato-spiced pan sauce.
Photo by Emma Fishman, Food Styling by Pearl Jones17/47Hadji Bada (Iraqi Almond Cookies)
These kosher-for-Passover cookies are flavored with cinnamon and rose water. The texture is similar to French macarons, but with a crunchy almond-studded center.
Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox18/47Bitter Greens With Sweet Mustard Vinaigrette
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime20/47Yuzu Kosho Deviled Eggs
The Japanese condiment yuzu kosho provides a jolt of heat and citrus, making these eggs taste as invigorating as the first warm day of spring.
Photograph by Joe Lingeman, food styling by Shilpa Uskokovic, prop styling by Marina Bevilacqua21/47Tahini Hot Fudge Skillet Cake
Set out this gluten-free, dairy-free brownie-like cake straight from the oven, then top it with mounds of ice cream (yes, there are some good vegan ones) and chocolate tahini sauce.
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime23/47Alicha Denich
This hearty vegetarian Ethiopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning.
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley24/47Brown Butter Chocolate Soufflé Fit for a Crowd
Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie25/47Soy-Braised Brisket
This crowd-pleasing roast is a mash-up of two culinary staples: Jewish brisket and Korean braised short rib. To save prep time, opt for frozen pearl onions.
Photograph by Emma Fishman, food styling by D’mytrek Brown, prop styling by Elizabeth Jaime28/47Slow-Roast Lamb With Harissa and Apricots
This Moroccan-inspired lamb is coated with ras-el-hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.
Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson29/47Cold Roast Salmon With Smashed Green Bean Salad
Leave the green beans raw, then give them a good whack with a rolling pin. This technique will break down the fibers of the veg, allowing them to take on all the bright citrus dressing. To serve, you can pick between Lemony Yogurt Sauce or Grilled Serrano Salsa Verde.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni30/47Flourless Chocolate Meringue Cake
Cap your seder meal with a kosher-for-Passover dessert, like this fun riff on classic flourless chocolate cake.
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Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples32/47Grilled Sweet Potatoes With Charred Scallion Mayo
Grilling during the eight days? Complete your charred spuds with savory rib eye or sticky chicken. Don’t have a grill? Sear the sweet potato rounds over high heat on this stovetop grill pan.
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Photograph by Scott Semler, Food Styling by Maggie Ruggiero, Prop Styling by Kelsi Windmiller33/47Steamed Fish With Potatoes and Anchovy Butter
Photograph by Janice Chung, food styling by Lauren Stanek, prop styling by Raina Kattelson34/47Chickpeas With 40 Garlic Cloves
Photo by Alex Lau, food styling by Pearl Jones, prop styling by Sophie Strangio36/47Tangy Brisket With Fennel and Herbs
Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio37/47Tangy Vinegar Chicken With Barberries and Orange
A fragrant, sweet-and-sour roast chicken. If you can’t find barberries, you can use dried tart cherries in their place.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski39/47Everyday Greens Salad
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley41/47Roasted Cauliflower Salad With Feta And Dates
Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Gerri Williams42/47Flourless Chocolate-Orange Cake
Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore44/47Shawarma-Spiced Carrots With Date and Herb Salad
Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry46/47Black Garlic Caesar Salad
Photograph by Isa Zapata, food styling by Kaitlin Wayne, prop styling by Christina Allen47/47Gluten-Free Chocolate Cake
For a fluffy gluten-free sponge, skip the store-bought all-purpose flour alternative and instead make your own by mixing oat flour (to provide structure), sweet rice flour (to keep the crumb tender), and xanthan gum (to hold it all together).
