Passover 2023: Recipes & Menus for a Wonderful Seder

One bad hard-boiled egg can ruin you for life. At least, that’s what I believed until I learned how to cook soft-boiled and hard-boiled eggs, and precisely how I wanted to eat them. The perfect hard-boiled egg has no green ring around the yolk and the innards are creamy and mellow (plus easy to peel!). And if you’re in the mood, you can stop short of the hard-boil and make a gooey soft-boiled egg instead.

Sweet but not *too* sweet.

While Passover gives us a reason to make this candy-like dessert, really there’s no need to wait. Matzo (or matzoh or matzah), the Jewish unleavened cracker-like bread, is the perfect crunchy, flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate — this stuff is so addictive you won’t want to wait for Passover.

From granola to meatballs to everything in between.

My comforting, go-to dinner.

Think outside the bowl.

What emerges from the oven is soft, aromatic, and absolutely greater than the sum of its parts.

An easy, five-step recipe for homemade matzo.

A lightly sweet treat for your table.

The fluff and flavor come from five simple ingredients.

More tender than Bubbe used to make.

Full of intense brownie-esque flavor.

Learn the modern way to make a classic potato kugel.

Here's how to make the best part of the Seder plate.

An easy pilaf with tiny pasta.

Here's everything you need for your Passover Seder, from the brisket to the matzo ball soup to the very best flourless chocolate cake.

One of the foods I most long for from my childhood bopping around Jewish delicatessens in New York and Los Angeles is the humble bowl of matzo ball soup: a mountain of tender dumplings surrounded by rich stock and not much else. As a child I would nibble each tender spoonful, carefully whittling down my knaidel (as “matzo ball” is called in Yiddish). I felt comforted and loved, not from my grandmother’s kitchen, but by those fascinating, mostly ancient servers who dished it up.

As long as you have some shredded coconut in your pantry and a few eggs in your fridge, a batch of sweet macaroons can be yours in less than half an hour.

And a classic part of the Rosh Hashanah table.

This light and tender cake deserves a spot on your Passover table.

Use this helpful guide to make this tasty Passover treat.

These gluten-free ingredients deserve a spot in everybody's pantry.

Your Passover lunch is served.

Prep them with KFP cola and they're perfect for Passover.

This chicken gets a bright flavor from lemon and sumac, plus crispy skin from spatchcocking.

These Kit Kat-inspired bars are Kosher for Passover, but you'll want to make them year-round.

It's Kosher for Passover and oh-so tasty.

This mix-and-match meal plan includes recipes for breakfast, lunch, dinner, and treats — plus a shopping list.

Our ultimate list to fuel your cooking and eating all month long.

Between the option to prep in advance, ample hands-off cook time, and a totally luxurious and impressive result, it's the ultimate dinner party main.

I'm leaning into a dinner with foods that are comforting yet tentatively, optimistically festive.

Decadent, fudgy, and delicious.

Make it for seder and enjoy it all week long.

No matter what you're celebrating, this dessert's a winner.

Passover is almost here — do you know what you’re cooking yet? Most likely, you’ve got the main building blocks set: classics like matzo ball soup, gefilte fish, brisket and roasted chicken. But when it comes to sides, there’s lots of room to mix and match with seasonal vegetables and Passover-friendly starches like potatoes and quinoa. Here are ten delicious, vibrant side dishes to adorn your Passover table.

This recipe calls for frenched lamb chops, which are chops with the meat cut away from the end of the rib so part of the bone is exposed. Frenching the chop makes it cleaner, and let’s call it fancier — almost like a lamb lollipop, if you will! Your butcher can do this with the quick swipe of a knife; asking him or her to do this makes fast work of this simple-to-prepare dish. Croute simply means “crust” in French. Fancy.

Our ultimate list to fuel your cooking and eating all month long.

We might lose our foodie card for telling you this, but we don’t really like beets very much. There’s something about their earthy flavor that’s a bit off-putting.BUT, we love borscht. That earthiness is perfect when combined with dill and vinegar in a sweet & sour soup. And you can fine-tune the amounts of ingredients until it’s as beet-y or non-beet-y as you wanna be.

Here's how to plan a small but delicious and meaningful Passover feast for the people you're sheltering in place with.

Do you have any lamb left over from Easter dinner? Did you roast a big leg and now have a lot of delicious tender meat sitting in the fridge? Well, we have just the recipe for the leftovers.This recipe has so many good things about it. It includes a recipe for that delicious tangy yogurt sauce that accompanies many Greek and Mediterranean meat dishes, and it also makes good use of leftover meat.

Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Israel. Yes, matzo technically rose out of Egypt (playful pun intended) when the Jews had to flee last-minute and their bread didn’t have time to rise.

This is the light, fragrant stew created with spring celebrations in mind. Unlike the rich beef stews you cozied up with in winter, this one opts for a subtly spiced, brothy base studded with ultra-tender chunks of lamb and vegetables. It’s casual enough for a simple Sunday supper, although if you spoon it over a bowl of buttery couscous and top with a splash of fresh herbs, it becomes the centerpiece of a dinner party.

Behold, a bright and sunny main dish that’s perfect for any spring celebration! These tender and flavorful meatballs, napped in a tangy, lemony sauce, are not only delicious, they’re appropriate for a Passover Seder, Easter dinner, or even just tonight’s main course. While Hanukkah and Thanksgiving only coincide once in a blue moon, Passover and Easter often overlap on the spring calendar.

It’s Easter egg time at our house. Last year we brought you the story of Huevos Haminados, a Passover tradition of dying eggs with onion skins. This year, I decided to try it with both yellow and red onions, on white and brown eggs. The result was a gentle palate of reds and browns.My favorites were the chocolaty brown eggs that came from dying brown eggs with red skins.This is a great, natural way to make subtly beautiful Easter (or Passover) eggs.

It's the perfect combination of fluffy and fudgy.

Everyone should know a flourless chocolate cake by heart. Let us explain why this is the one for you.

Itty bitty means you can eat more than a few of these brownie bites and no one will take a second glance. That’s exactly the kind of treat we like to feature on our cookie plates and holiday dessert spreads. These are especially awesome because they also happen to be gluten-free, thanks to the exclusive use of almond flour. Almond flour makes treats extra fudgy and moist, like your favorite flourless cake, but in perfect two-bite portions.