These Passover recipes include both sweet and savory dishes, including matzo ball soup, brisket, roast chicken, brownies, apple cake, and more.
I made this matzo ball soup tonight with a whole rooster and a pound of chicken feet (basically doubled the stock, and it was exactly the right proportion for the matzah balls) because I couldn’t find necks.
I also made Jack’s Wife Freda’s hot sauce and served that alongside, the way they do at the restaurant. It was great, and even my 8-year-old had seconds.–Jennifer I.
I made this roasted chicken yesterday. Perfect. Juicy and tasty. We had some today, and equally great, even cold. This is a keeper. Thanks so much for making it so simple.–Suzie M.
These potatoes! Perfect. The texture and flavor were great. Dill made these a great accompaniment to roast salmon. I will repeat for sure.–Janet S.
This baked ricotta dish is amazing…I served it for dinner with homemade focaccia…yum!! Both my husband and I thought it would make a delicious brunch dish…reminds us of a decadent soufflé.–Tammy
Chrain is a new thing for me. I made it tonight following this recipe. It’s powerful stuff. I cannot say how authentic my chrain was, but my Jewish friend said, “That chrain is the nuts!” (I think that means she liked it).
I tried some with a sprinkling of caraway seeds…no idea if that’s an authentic thing to do, but I liked it!–Erica
LOVE these brownies. I added day-old coffee instead of the chocolate liqueur because it’s what I had. My stepson said they were good, and I love the flavor and texture! Thanks so much!!–Charity
I made this Passover apple cake yesterday. It’s delicious. Instead of raisins, I added 1/2 can of drained tart cherries. (Something my Hungarian mom always used to do when she made an apple cake). It added some wonderful “tartness.” I’ll make this cake again next Passover.–Sherry
Passover Food FAQs
Which foods are traditionally served during Passover?
Traditionally, Passover meals include matzo ball soup, brisket, chicken, potatoes, and gelfite fish.
Which foods are avoided during Passover?
During Passover, foods made with wheat, barley, oats, spelt, and rye are not consumed. Those adhering to Ashkenazic tradition also avoid rice, corn, millet, and all legumes.
We’ve given you a sampling of our favorites, but if you’re looking for more, check out our entire collection of Passover recipes. If dessert is what you’re after, we also have an impressive selection of Passover-approved desserts.
12 Passover Recipes
For the cake
- 8 ounces best-quality bittersweet or semisweet chocolate chopped
- 1 stick (4 oz) unsalted butter cut into pieces, at room temperature
- 6 large eggs 2 whole, 4 separated
- 1 cup granulated sugar
- 2 tablespoons Cognac or Grand Marnier (optional)
- Grated zest of 1 orange preferably organic (optional)
For the finishing touches
- 1 1/2 cups heavy cream chilled
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder for sprinkling
Make the cake
- Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with a round of wax paper.
☞TESTER TIP:Do not butter the pan or the paper, that's a definite no-no.
- Melt the chocolate in a bowl set over but not touching gently simmering water. Remove the bowl from the heat and whisk in the butter until it's melted and completely incorporated.
- In another bowl, whisk the 2 whole eggs and the 4 egg yolks with 1/2 cup of the sugar until foamy and well combined. Slowly whisk in the warm chocolate mixture. Whisk in the Cognac or Grand Marnier and the orange zest, if using.
- In another bowl, with an electric mixer, beat the 4 egg whites until really quite foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft peaks that hold their shape but aren't stiff when you remove the beaters.
- Gently, gently fold about 1/4 of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining whites. Pour the batter into the pan and smooth the top.
- Bake the cake until the top is puffed and cracked and the center is no longer wobbly, 35 to 40 minutes. Be careful not to overbake the cake.
- Cool the cake in the pan on a wire rack. The center of the cake will sink as it cools, forming a sort of crater.
Put the finishing touches on the cake
- When ready to serve, whip the cream with the confectioners' sugar and vanilla until not quite stiff. Using a spatula, carefully fill the sunken center of the cake with the whipped cream, pushing the billowy cream gently all the way to the edges of the cake in decorative swoops and swirls.
- Sprinkle the top lightly with cocoa powder. Run the tip of a knife around the edge of the cake, carefully remove the side of the pan, and serve.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.