Passover begins next Monday night, April 10. If you're looking for some inspiration for what to make for the seder or to enjoy the rest of the week I've put together a "best of" list of dishes I've written about in the past below. They range from traditional chicken soup to my grandmother's Passover Popovers (which are dreamy).
Apple-Matzoh Kugel: Noodle kugel is out, of course, for Passover. Instead, in come kugel made with matzoh. This delightful recipe comes originally from our temple. It was served at a Women's Seder my mom and I went to and we were so taken by it I was able to finagle the recipe. But, no one in our family sticks to the recipe, so along with tart Granny Smiths we added extra matzoh, dried cranberries, and chopped pecans. Oh, this is a dish to make year round!
Passover Popovers: Okay, these airy, matzoh and egg popovers are my favorite part of Passover. I've been eating them since I was a little kid. My Nana Tillie used to make them big, really big! Sandwich size big and we'd slice them in half, slather mustard on them and layers of bologna. Don't judge until you've tried it. It's been a long time since I've done that. Now, they're strictly for noshing. Again and again and again. Yes, they're that addictive.
Sweet Matzoh Fritters: Love matzoh brei? Then you'll love these Sweet Matzoh Fritters that are the creation of Chef Jeff Rossman of Terra. With lemon zest, currants, and chopped nuts, you'll want to serve them at brunch with a dollop of creme fraiche.
Cured Arctic Char or Salmon: Serving brunch over Passover? This is a perfect main course with a salad and matzoh or popovers. This recipe comes courtesy of Chef Matt Gordon of Urban Solace and Solace and the Moonlight Lounge. Make it year-round but make it!