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Passover favorites Even with their restrictions, the foods of Passover are wide-ranging, multicultural and surprising. Here are some of our favorite new and old holiday recipes, including starters, salads, soups, side dishes, main courses and desserts, from our Recipe Finder archives.
This Nash Brisket recipe is a great make ahead meal, the meat tastes better after a few days refigeration.
Ricky Carioti
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WASHINGTON POST
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This Matzoh Lasagna is a simple, kosher-for-Passover version of the classic Italian recipe.
Ricky Carioti
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WASHINGTON POST
A no-bake dessert or snack that’s great throughout the Passover holiday, Mini Fruit Truffles .
Deb Lindsey
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FOR THE WASHINGTON POST
Chef Toddy Gray’s lightened up Modern Day Brisket may be a blessing on a laden Passover table.
Deb Lindsey
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FOR THE WASHINGTON POST
Mina is a Jewish Sephardi Passover pie made with matzoh crust. There are many variations of minas throughout the Sephardi world. This Mina de Carne is made with beef and served with a shredded cabbage salad.
Ricky Carioti
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WASHINGTON POST
Fennel and Kohlrabi Salad
Lots of fresh taste and crunch in a first-course dish that comes together in minutes.
MARVIN JOSEPH/TWP
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THE WASHINGTON POST
Tilapia and Grapefruit Seviche
An alternative for those who don’t care for gefilte fish.
MARVIN JOSEPH/TWP
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THE WASHINGTON POST
Passover Popover Rolls
These could qualify as the gougeres of the holiday. They’re easy enough to make daily and use for sandwiches.
Deb Lindsey
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FOR THE WASHINGTON POST
Classic Matzoh Balls
These are light and airy “floaters” as opposed to sinkers; could seltzer water be the key?
Bill O'Leary
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WASHINGTON POST
Matzoh Balls Without Schmaltz
This reduced-fat version manages to stay fluffy and light.
Bill O'Leary
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WASHINGTON POST
Lemon and Honey Artichokes for Passover
A spring treat that’s worth the effort it takes to prep them, from California cooking instructor Linda Capeloto Sendowski.
Deb Lindsey
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FOR THE WASHINGTON POST
Carrots and Almonds
A light and pretty side dish flavored with orange, from food writer Marge Perry.
Rene Comet
Zucchini Quajado for Passover
Good enough for a Seder; fills the bill for a midweek breakfast or lunch .
Deb Lindsey
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FOR THE WASHINGTON POST
Salmon With Pink Peppercorn Sauce
Fit for a centerpiece, this gluten-free light main course can be served warm, chilled or at room temperature.
James M. Thresher
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FOR THE WASHINGTON POST
Chicken Scaloppine With Glazed Vegetable Tzimmes
Here , tzimmes is transformed into a light vegetable and fruit topping appropriate with chicken cutlets.
Deb Lindsey
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FOR THE WASHINGTON POST
Lamb Shanks With Root Vegetables
Pomegranate and orange juices, wine and date molasses cook down to form shiny, rich glaze .
MARVIN JOSEPH/TWP
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THE WASHINGTON POST
Braised Brisket With Onions
From Washington chef David Scribner ; if you choose to use the optional flour, make it matzoh cake meal flour.
Len Spoden (703) 598-7427
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FREELANCE
Super Roast Brisket
This can be made in a slow cooker. Coca-Cola’s the sweetener in the sauce.
Deb Lindsey
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FOR THE WASHINGTON POST
Tender Brisket With Smoky Vegetables and Paprika
A Nina Simonds’ recipe that cooks main dish and side dish together.
Rene Comet
Mock Chestnut Torte With Matzoh Praline
A classic that’s often copied, from Montreal baker and cookbook author Marcy Goldman. The recipe includes her signature Caramel Matzoh Crunch.
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Passover Key Lime Pie
A triumph from kosher baker and cookbook author Paula Shoyer, with a walnut crust .
Deb Lindsey
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FOR THE WASHINGTON POST
Lemon Layer Cake
The crumb is so tender and light, you’d never know this was a Passover dessert.
Deb Lindsey
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FOR THE WASHINGTON POST
Passover Granola
This makes a great snack, yogurt topping and cereal, from Dallas cooking teacher Tina Wasserman.
Julia Ewan
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TWP
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