Passover

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

Even if you’re not a huge fan of bitter greens, don’t substitute regular lettuce here; the slightly sweet dressing will taste cloying without some sharp contrast.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

Everything's better on matzo...sort of.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

Keeping kosher for Passover? You can eat more than matzoh pizza. Theserecipes will keep your food game on-point this Passover.

You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it’s that much easier to skim the surface when the sauce has a chance to chill.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Save the hard-boiled egg yolks for your caviar accoutrements.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Three of our test kitchen chefs went head to head (to head) to create three wildly different (and awesome) versions of Passover matzo brei

10 ways to use the leftover brisket, chicken, matzo, and Manischewitz from your Passover seder.

Brooklyn restaurant Shalom Japan has created a riff on the Kir Royale by using Manischewitz wine.