From homemade matzo to succulent brisket, here’s how to cook up your tastiest seder ever.
No doubt, a Seder is next-level stressful. Not only is there a ceremony to prepare for, but there’s a dinner party on top of that. It’s a lot, but we can help with the meal part. Below we’ve rounded up many of our favorite Seder recipes, from the traditional (brisket) to the revolutionary (mock-liver vegetable pâté, anyone?) and including a few surprises. Did you know that you canmake your own matzo? You can, and it beats the schmaltz out of anything that comes out of a box.
Though there is no actual rule about what dishes make up a Seder meal,brisketis classic, and we’ve got a beautiful recipe, made with red wine and lots of well-cooked onions. Chicken, too, makes a great centerpiece, and we found a recipe fora whole roasted bird that will feed a crowd.
One dish that does almost seem mandatory is matzo ball soup, and we’ve got not one but two different versions,one traditionaland onespicy and full of Creole flavoringsfrom Oakland chefTanya Holland.
We’ve also found recipes for several elements of a Seder that almost everyone purchases, but which can be made at home. One of these isgefilte fish. If the stuff that comes out of a jar has always seemed like a holiday ritual to be endured rather than enjoyed, our lightly flavored fish will be a revelation. The same goes for recipes for two Seder plate items: sweet but sometimes-blandharoseth, and pungentmaror. All make for a feast that’s sure to be well appreciated and remembered warmly for years to come.
1 of 16Victor Protasio
Homemade Matzos
This easy recipe, served at Wise Sons’ Seder pop-up in San Francisco, is from Beauty’s Bagel Shop in Oakland, CA.
Recipe: Homemade Matzos
2 of 16Thomas J. Story
Haroseth
This version of the traditional seder side dish, with dates and warm spices, leans toward North African flavors.
Recipe: Haroseth
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3 of 16Thomas J. Story
Safta’s Mock Liver
“My grandmother (my safta, Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and shmaltz (chicken fat),” says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. The recipe is like a vegetable pâté, and Bloom and Wise Sons co-owner Leo Beckerman put it on the menu for Passover.
Recipe: Safta’s Mock Liver
4 of 16Thomas J. Story
Wise Sons’ Gefilte Fish
As an answer to gefilte fish from a jar, which can be heavy and strong-flavored, Evan Bloom and Leo Beckerman of Wise Sons Jewish Delicatessen in San Francisco created this very fresh and mild-tasting homemade version for Passover. The gefilte fish have a texture like light matzo balls, and are served with a carrot applesauce. Wise Sons also serves their own fresh horseradish sauce, but we’ve opted to buy it.
Recipe: Wise Sons’ Gefilte Fish
5 of 16Thayer Allyson Gowdy
Horseradish Beet Sauce
This vibrant, shocking pink sauce, called maror, is served with matzo along with haroseth as part of the seder ceremony. It’s also great with short ribs during the meal.
Recipe: Horseradish Beet Sauce
6 of 16Annabelle Breakey
Matzo Ball Soup
Seder isn’t complete without this feel-good classic.
Recipe: Matzo Ball Soup
7 of 16Thomas J. Story
Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers
Spicy matzo balls and a chile-infused chicken stock shake up this classic.
Recipe: Spicy Matzo-Ball Soup with Trinity Vegetables and Hot Peppers
8 of 16James Carrier
Chopped Endive Salad with Smoked Salmon
This light and refreshing salad is a great first-course dish for seder.
Recipe: Chopped Endive Salad with Smoked Salmon
9 of 16Thomas J. Story
Red Wine and Onion-Braised Passover Brisket
For Passover, Evan Bloom and Leo Beckerman of Wise Sons Jewish Delicatessen in San Francisco make this classic brisket, slow-braised in the oven with plenty of onions that get nice and sweet.
Recipe: Red Wine and Onion-Braised Passover Brisket
10 of 16James Carrier
Roasted Lemon Chicken with Shallots and Potatoes
While brisket is more traditional seder fare, there’s something soulfully delicious about a perfectly roasted chicken.
Recipe: Roasted Lemon Chicken with Shallots and Potatoes
11 of 16Thayer Allyson Gowdy
Wine-Braised Short Ribs with Parsnips, Carrots, and Artichokes
A deeply flavorful send-off to winter―with lots of spring vegetables thrown in. Inspiration was drawn from The Gourmet Jewish Cook (William Morrow Cookbooks, 1999; $20) by Judy Zeidler.
Recipe: Wine-braised Short Ribs with Parsnips, Carrots, and Artichokes
12 of 16Thomas J. Story
Braised Mustard Greens with Spring Onions
These mustard greens get a little snap from a drizzle of cider vinegar and lots of spring onions. If you can’t find them, use a triple amount of green onions instead—it’s equally good.
Recipe: Braised Mustard Greens with Spring Onions
13 of 16Thomas J. Story
Smoked Sweet Potatoes
To make these fit more easily into a kosher meal, you can use coconut butter instead of cow’s-milk butter or cream.
Recipe: Smoked Sweet Potatoes
14 of 16Thomas J. Story
Flourless Chocolate-Pecan Cake
This cake will rise as it bakes, then sink dramatically in the center. Don’t worry—just trim the top and save the pieces for snacks.
Recipe: Flourless Chocolate-Pecan Cake
15 of 16Thayer Allyson Gowdy
Meringue Cups with Strawberries and Meyer Lemon Curd
We love the combination of sweet strawberries and tangy-floral Meyer lemons. The meringue dessert recipe is from Karen Mitchell, owner of the Model Bakery in St. Helena, Calif.
Recipe: Meringue Cups with Strawberries and Meyer Lemon Curd
16 of 16Annabelle Breakey
Almond Torte with Raspberry Coulis
Ground almonds are the star in this light cake with sweet-tart raspberry sauce.
Recipe: Almond Torte with Raspberry Coulis
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