Passover Recipes

Here are tried-and-true traditional Passover favorites as well as their modern iterations, chef-tested and family-approved.

Roasted vegetables. Caramelized onion potato croquettes. Roasted butternut squash with hazelnuts. Poached pears in red wine sauce.

Roasted beets with orange and walnut vinaigrette. Avocado and mango salsa. Salad of romaine with roasted peppers and creamy balsamic vinaigrette.

Baked salmon with pineapple-grapefruit salsa. Coconut crusted chicken with mango chutney. Eggplant and beef rollatini with tomato sauce.

Food allergies still do bring lots of challenges, as many of the traditional foods eaten on Passover contain one or more of the Big Eight. We try to have fun in our house, but at the same time get back to the basics with simple ingredients . . .

Watch how to make traditional holiday favorites.

Yapchik is a slow-cooked potato kugel with a layer of meat inside, often served for Shabbat lunch. It’s a great alternative to cholent, especially on Pesach when barley is chametz and beans are kitniyot and therefore not eaten by Ashkenazi Jews for the du...

Passover brownies can be difficult to cut—often they’re an “eat by the spoon” consistency. Those can be delicious too, but if you’re looking for something you can cut and plate, this will give you that. Ingredients 1 ½ cups sugar ¾ cup oil 3 eggs ¾ cup po...

Falshe fish, lit. “false fish,” is mock gefilte fish made with ground chicken instead of fish. For many Jews of Hungarian descent, falshe fish is a dear and long-held Passover tradition. It harkens back to a time when fish was stored and transported in al...

Note: This recipe was designed for Passover, when Chabad custom is to use only peelable vegetables and almost no packaged food or spices (other than salt). If made before Passover, no need to peel the tomatoes. For the Sauce 2 large spanish onions 4 tbsp ...