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Your Favorite Passover Dishes

Celebrate the holiday with recipes everyone will love

Popularized as an economic way to “stretch” fish by combining it with matzo meal, Gefilte Fish such as this version by Sharon Lebewohl also solves the religious dilemma created by the stipulation that while the boning of fish is forbidden on Shabbat, the Talmud indicates fish should be eaten on Friday nights. Homemade gefilte fish is a far cry from the gelatinous canned supermarket version, flavoring whitefish and carp with onions, celery and carrot.

Brisket is the customary and beloved focus of the Passover Seder in America, and for good reason: Braised slowly until the meat is juicy and fork-tender, brisket is an impressive main course that doesn’t require much preparation work. The meat should be sliced thinly against the grain to deliver the tenderest morsels. Be mindful that this recipe for A Simple Braised Brisket Pot Roast by James Beard calls for butter in the sauce: You’ll need to substitute vegetable oil to avoid combining meat and dairy. Other options are Brisket by Lora Brody and Easy Brisket for Every Holiday by Judy Bart Kancigor. Bubbie’s Passover Muffins by Molly O’Neill make an excellent accompaniment.

More main dishes suitable for Passover are Friday Night Roast Chicken with Potatoes and Artichoke Halves Stuffed with Ground Meat by Poopa Dweck.

The prohibition against leavened food and regular flour in Passover desserts gives cooks the opportunity to rise to the challenge, without the help of yeast or baking soda. Coconut macaroons fit the bill: crispy on the outside but chewy and airy within, their lightness is provided by egg whites. Try these Giant Coconut Clouds by Julie Hasson, or Almond Macaroons by Faye Levy.

Or try this Flourless Chocolate Almond Cake by Sarah Magid: A reliable flourless dark chocolate cake recipe is a staple in every good baker’s repertoire, and another go-to Pesach pleasure. This gooey, dense torte is rich, smooth, and divine served with fresh berries and whipped cream.

Originally Published March 15, 2012

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