Passover begins at sundown on Monday, April 10, and lasts for eight days. The weekend’s a good time to plan, shop and cook for the Jewish holiday. Here are some of our Recipe Finder favorites, divided by course, to help see you through.
Passover Halibut Plaki, above left. Fillets of mild fish are cooked with diced carrot, bell pepper, grape tomatoes and green grapes.
Modern Stuffed ‘Derma’ With Matzoh Meal, Spices and Onions (Kishke), above right. A meatless take on an ancient delicacy. In her recent WaPo Food Lab Facebook Live appearance, cookbook author Joan Nathan suggests serving slices topped with a prune as an easy appetizer.
Tilapia and Red Grapefruit Ceviche. This light start to the meal uses a bit of arak, the anise-flavored liqueur.
Halek (Persian Haroset). Think of this as your haroset template — add or subtract fruits or nuts and change seasoning amounts to suit your taste. Serve with matzoh.
Fresh Basil Pesto. A schmear on matzoh makes a nice hors d’oeuvre. Or add a tablespoon to flavor a vinaigrette.
Roasted Fennel and Lemon Salad With Turmeric Walnuts. Roasting mellows the licorice-like flavors of fennel.
Fennel and Kohlrabi Salad. Crisp and fresh-tasting, this recipe doubles easily.
Maror Salad. A refreshing mix of endive, fennel, dandelion greens, lettuce and herbs.
Spinach Cucumber Dill Salad. This breezy mix includes creamy avocado.
Quinoa With Dried Fruit and Honey-Lime Dressing. Easy to make in large quantities for entertaining.
Sumptuous Duck Cholent. Set it and forget it: This one’s made in a slow-cooker, and tastes even better after a few days’ refrigeration. (Note: It contains beans.)
Chicken and Artichoke Matzoh Pie With Eggs and Gremolata. A savory kugel packed with flavor.
Sweet Dairy Brunch Kugel. Simpler than a noodle pudding, this is made with matzoh.
Slow-Cooked Brisket With Red Wine, Vinegar and Mustard. A low-and-slow technique refined by San Francisco chef Adam Sobel and included in Joan Nathan’s new cookbook, “King Solomon’s Table: A Culinary Exploration of Jewish Cooking From Around the World,” (Alfred A. Knopf, 2017).
Bene Israel Fish Curry With Fresh Ginger, Tamarind and Cilantro. A Sabbath and Passover specialty from a member of the Bene Israel community in Mumbai.
Mazzagna Verde. This vegetarian dish has layers of creamy cheeses and early season sauteed greens.
Lamb Shanks With Root Vegetables. Date molasses, pomegranate juice and orange juice in the braising liquid give this dish a Middle Eastern-fusion flavor.
Passover Popover Rolls, above left. Crisp on the outside and soft on the inside.
Lemon and Honey Artichokes for Passover, above right. The thistles are one of spring’s treats and a traditional Sephardic side dish for Passover in Turkey.
Saute of Green Onions and Radish. Quick, easy, fresh.
Keshk. Creamy brown rice is cooked with Swiss chard, dill and spices.
Carrots and Almonds. This Sephardic dish is accented with fresh fruit juice, chives and nutmeg.
Leek-Parsley Matzoh Balls. The mix of vegetables keeps these moist and light.
Vegan Matzoh Balls. These are best made right before serving.
Macaroon Brownies. Have leftover canned Passover macaroons? Here’s how to turn them into something better.
Passover Chocolate Tart With Chocolate Chip Crust. A great option for those with nut allergies.
Passover Fruit Crisp. A good make-ahead dessert that’s also fridge-friendly — you can use almost any combination of berries.
Chocolate Almond Tweed Torte. A simple gluten-free cake.
Mini Fruit Truffles. A no-bake blend of dried apricots, dates, currants and walnuts.
Chocolate, Pistachio and Hazelnut Biscotti. These keep for up to five days at room temperature (or freeze for up to three months), so they’re good to have on hand for unexpected company or sudden cookie cravings.
Passover Blueberry Pie. Here’s a pie with a gluten-free crust. We love the cute flower-shaped cut-outs on top.
Passover Linzer Tart. A la slab pie, this one feeds a crowd.