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.

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...

Making mayonnaise at home is probably easier than you might think. Passover, when many people are careful to use limited store-bought foods (and the store-bought Passover mayonnaise options are high in price and low in taste), is a great time to give it a...

This recipe was designed for Passover, when Chabad custom is to use only peelable fruits and almost no packaged food and spices. It will freeze hard, like a block. The best method for getting it back to a soft, scoopable consistency is to move it from the...

These are the perfect do-ahead hash browns for a brunch and can be filled and baked with several variations below. They’re also good as an alternative to fried potato latkes (no frying mess with these!) and are perfect for topping. Get creative and vary y...