Passover

A splash of espresso or strong coffee makes this chocolaty dessert all the richer.

Not all comfort food needs to be made from scratch.

This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.

Roast salmon with harissa, chocolate-stuffed macaroons, and matzo brei that goes sweet or savory.

It all comes down to planning… and store-bought dessert

Chocolate-stuffed macaroons, mango-cream cake, and a few sweet ways to use up that box of matzo.

Hadji bada, Iraqi almond cookies, have a floral backbone courtesy of a hint of rose water.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

This larger-than-life gluten-free chocolate soufflé gets a flavor boost from nutty brown butter.

A coarsely mashed filling, crunchy with celery, scallions, and pickle relish, is the key to the best deviled eggs.

Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

This flourless chocolate cake features meringue both in the batter and on top, which bakes into a light and crispy shell with beautiful swirls.

Only 6 ingredients, and you'll always know when it's done.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

From roast lamb to flourless chocolate cake, these recipes reflect a Passover feast as diverse as the Jewish people themselves.

The Japanese condiment yuzu kosho provides a jolt of heat and citrus that make these eggs taste as invigorating as the first warm day of spring.

The best part of this Passover-friendly flourless chocolate cake from Masa Madre bakery in Chicago might be the Mexico-inspired café de olla ganache that gets poured over top.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

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.

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

This dish coaxes its flavor out of the piri-piri sauce, which is popular in South Africa and Portuguese-speaking Africa.