Passover Recipes

Cooking for Passover comes with its own unique set of challenges, since chametz (anything containing grain that has come into contact with water and risen) must be avoided at all costs. In addition, Ashkenazim avoid kitniyot (which includes rice, mustard,...

Roasted vegetables. Caramelized onion potato croquettes. Roasted butternut squash with hazelnuts. Poached pears in red wine sauce.

Roasted beets with orange and walnut vinaigrette. Avocado and mango salsa. Salad of romaine with roasted peppers and creamy balsamic vinaigrette.

Baked salmon with pineapple-grapefruit salsa. Coconut crusted chicken with mango chutney. Eggplant and beef rollatini with tomato sauce.

Food allergies still do bring lots of challenges, as many of the traditional foods eaten on Passover contain one or more of the Big Eight. We try to have fun in our house, but at the same time get back to the basics with simple ingredients . . .

Watch how to make traditional holiday favorites.

Note: This recipe was designed for Passover, when Chabad custom is to use only peelable vegetables and almost no packaged food or spices (other than salt). If made before Passover, no need to peel the tomatoes. For the Sauce 2 large spanish onions 4 tbsp ...

You Will Need Your preferred grape juice Small ice cube trays (large ice cubes will not blend well, unless you have a very strong machine) Directions Freeze the grape juice in the ice cube trays. Transfer to a blender and pulse until it reaches a slush-li...

The Chabad custom is to use only peelable fruits and vegetables on Passover, and almost no packaged food or spices. But that doesn’t mean your cooking has to be boring or tasteless! We’ve got some “building block” recipes here—chrein, mayonnaise, schmaltz...

Passover desserts can be very hit or miss, usually because they’re trying to replicate something that can’t be eaten on Passover. This one does none of that. It’s pudding, just non-dairy, so you can eat it after a meat meal. Make it for dessert and garnis...