Celebrate Passover with classic Jewish recipes everyone will love. From breakfast dishes to borscht, brisket, and more, these kosher Passover dishes will help create wonderful family traditions.
Matzo is a crispy flatbread made of flour and water. Combined with dill, crushed matzo provides a crunchy coating to the fish in this quick and easy dish.
This traditional Passover treat layers matzoh boards with a butter and sugar mixture sprinkled with chocolate chips and walnuts.
Crispy coconut cookies only get tastier after receiving a chocolate "skirt."
These classic Jewish cookies are sweetened up with an apricot spread. They just so happen to be gluten-free, too!
Serve this apricot- and raisin-flavored dessert warm or cold.
This chocolate dessert is a delightful addition to the Passover meal.
For a modern take on down-home pot roast, cook the meat in an Indian-spiced gravy and top with biscuits.
These macaroon drop cookies include the perfect mix of chocolate and coconut. This make ahead recipe is a deliciously easy Passover treat.
Chopped onion, celery and carrot act as an edible, flavor-boosting roasting rack for the juicy pot roast.
This is roasted chicken at its finest! Basil, sage, thyme, and lemon pepper add an abundance of flavor to this main dish. Try the chicken and vegetable variation to complete the meal.
Without leavening, the cake tops remain fairly flat. If serving these tortes during Passover, check with local rabbinical authorities about the matzoh meal.
Try something new with this bittersweet chocolate kisses recipe. Combine egg whites, walnuts, chocolate and cream of tartar to create a delicious treat.
Ground almonds and matzo meal provide the structure for this country-style cake.
These brownies make a terrific dessert for a meat or dairy meal. Pareve (PAHR uh vuh), or neutral foods, such as eggs, are allowed, and margarine, if labeled pareve, is permitted.
Part down-home American and part spiced-up Mexican, this pot roast is the best of two worlds. Serve it with fresh lime slices and cornbread.
If you prefer, substitute 3/4 cup slivered almonds for the coconut. Wait to add the almonds along with the wheat germ.