Our Best Passover Recipes

Here are all of the recipes you need for your Passover feast.

Melissa Clark’s matzo lasagna.
Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Passover is the seven-day festival that marks the liberation of the Jews from Egyptian enslavement. Here are all the recipes you need for your Seder table: matzo balls, charoset, lamb shanks, brisket and more. View our complete collection of Passover recipes.

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Credit...Linda Xiao for The New York Times

There’s nothing fancy about this traditional brisket from David Tanis, but that’s what makes it perfect. It’s fall-apart tender with loads of caramelized onions. For juiciest results, choose a cut with a little marbling.

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Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Melissa Clark’s brilliant, Passover-friendly lasagna will delight everyone at the table. Make it your own by adding vegetables, herbs and other cheeses.

Recipe: Matzo Lasagna

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Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

The secret to these tender-inside, crisp-outside, chocolate-drizzled macaroons from Susan Spungen is a combination of unsweetened and sweetened coconut. A sprinkle of flaky sea salt looks pretty and prevents them from becoming too sweet.

Recipe: Coconut Macaroons

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Credit...Craig Lee for The New York Times

These classic matzo balls from Joan Nathan are just right — not too heavy and not too light. Ginger and nutmeg add a little liveliness. Smart reader tip: Use an ice cream scoop to make perfect-sized and -shaped balls. (Joan has a vegan matzo ball soup recipe, too.)

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Credit...Jim Wilson/The New York Times

Another well-loved recipe from Joan Nathan, this moist Persian almond cake is spiced with 2 heaping teaspoons of ground cardamom. Serve it with ripe, red berries. (Be sure to seek out confectioners’ sugar that’s kosher for Passover.)

Recipe: Almond Cake With Cardamom and Pistachio

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Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Michael W. Twitty’s brisket recipe, which was adapted by Kayla Stewart, is inspired by the flavor and ingredient combinations often found in West and Central African cuisines: bell peppers, onions, tomatoes, ground chiles, garlic, ginger and turmeric. Enjoy with fufu or rice.

Recipe: West African-Inspired Brisket

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Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Meant to represent the mortar used by the Israelites when they were enslaved in Egypt, Ashkenazi haroseth is an important part of the Seder table. Melissa Clark’s version is made with chopped apples, walnuts, a sprinkle of cinnamon and a splash of Passover wine.

Recipe: Apple and Walnut Haroseth

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Credit...Craig Lee for The New York Times

Matzo sheets are crisped in butter, then scrambled with eggs in this classic matzo brei (rhymes with “Hi!”) from Melissa Clark. If you like it on the sweeter side, add Demerara sugar, maple syrup or honey. For a savory dish, use black pepper, lots of salt and chopped chives or scallions.

Recipe: Matzo Brei

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Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

At once sweet, savory, briny and tangy, this roast chicken from Susan Spungen has it all. It begins with marinating the chicken in a vibrant combination of lemon slices and juice, orange juice, honey, garlic, thyme, sumac, apricots, olives and olive brine, then roasting until crisp and cooked through.

Recipe: Roast Chicken With Apricots and Olives

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These lovely little bites are a riff on haroseth, the classic Seder sweet. Dried fruit, nuts, cinnamon and a splash of pomegranate juice are combined in a food processor, rolled into balls, then covered in shredded coconut.

Recipe: Haroseth Truffles

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Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Kachumbari, which is Swahili for “pickle,” can be traced to Kenya and other East African countries. There, it is served as a salad or relish. This version is adapted from “Koshersoul” by the food historian Michael W. Twitty, and it goes great alongside brisket or roast chicken.

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Credit...Johnny Miller for The New York Times. Food Stylist: Simon Andrews.

Use good olive oil for this dairy-free lemon curd from Melissa Clark. Whether the oil is grassy, herbal, mellow or earthy, those flavors will shine through the silky curd. Serve it with fresh fruit or beneath a couple of macaroons.

Recipe: Olive Oil Lemon Curd

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Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

This clever dish from Susan Spungen is matzo brei in frittata form. You could eat it for breakfast — as matzo brei often is — but caramelized onions and mushrooms make it a hearty side dish or vegetarian main, too.

Recipe: Onion and Mushroom Matzo Frittata

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Credit...Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Another vegetarian beauty from Susan Spungen, this recipe features a head of cauliflower roasted on a bed of sautéed onions until it’s meltingly soft, then slathered in a verdant pesto of pistachios, herbs and garlic.

Recipe: Whole-Roasted Cauliflower With Pistachio Pesto

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Credit...Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich

This blissfully simple recipe, which Melissa Clark adapted from Marcy Goldman’s cookbook “A Treasury of Jewish Holiday Baking,” is a kosher for Passover version of saltine toffee. Just heat butter, sugar, salt and vanilla in a saucepan, pour over matzo, then bake for about 15 minutes. Remove from the oven and sprinkle with chopped chocolate, then let sit for a few minutes before spreading the chocolate with an offset spatula. Top with flaky sea salt, crushed potato chips, or chopped dried fruit or nuts.

Recipe: Chocolate Caramel Matzo Toffee

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Credit...Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

When in doubt, a roast chicken will do. This dead-simple, crisp-skinned version from Mark Bittman requires just chicken, olive oil, salt and pepper — and a raging hot oven. (Save the schmaltz for your matzo balls.)

Recipe: Simple Roast Chicken