Gefüllte Fishby Mimi Sheraton

The renowned food journalist shares her favorite way to do fish for Passover Seder.

Gefüllte fish—also known as gefilte fish—is one of the most classic of all Passover appetizers, and like all classic dishes, it is the subject of much debate about the “right” preparation. As Mimi Sheraton says of her dish, “Any woman who could not make proper gefüllte fish (by “proper” [my mother] meant fish that tasted exactly like hers) was barely worth socializing with… My grandmother chopped her fish in a big wooden bowl with a lunette, or half-moon hand chopper; my mother did hers in a grinder and then chopped as other ingredients were added… Sometimes my grandmother wrapped fish skins around the balls of fish before cooking so it really lived up to its name [‘stuffed fish’]. My mother cooked the skins for flavor but did not wrap the skin around the fish balls because as kids we hated it… Carp was added if my mother trusted the fish man and knew it would not taste of mud, as carp often does, thereby spoiling the taste of the entire batch.” However one chooses to make gefilte fish, though, it’s always a special holiday treat.

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My Mother’s Matzo Ballsby Faye Levy

After almost a decade living in Israel, this woman knows how to do authentic matzo, and how to do it right.

No Jewish holiday meal would be complete without matzo ball soup, and that goes double for a holiday based around matzo. Although there is room for personal preference in matzo ball texture, it is generally agreed that the lighter and fluffier, the better. These matzo balls are tender and airy all the way through, and can be made beforehand, so there’s more time to spend around the table.

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Asparagus Salad with Celery Leaves, Quail Eggs, and Tarragon Vinaigretteby Ruth Reichl

The queen of all things Gourmet shares a salad that not only tastes delicious, but signifies all that Passover stands for.

Passover is a spring holiday and celebrates the changing of the seasons as much as it commemorates the Jews’ freedom from slavery in Egypt. Many symbolic foods are eaten on Passover to honor both of these themes: Eggs are a symbol of new life, leafy greens are a symbol of the coming spring, and bitter herbs are a reminder of the bitterness of slavery. This salad absolutely screams spring with its bright colors and flavors, and delivers a whole bunch of the symbolic Passover foods in one delicious bite.

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Herb-Scented Double Rib Lamb Chopsby Lauren Groveman

It’s impossible to go wrong with this savory lamb chop recipe from the Food Network star.

According to the Passover story, when the Angel of Death flew over Egypt, killing all the first-born sons during the final plague against the Egyptians, the Jews marked their doorways with lamb’s blood to let the Angel know he should pass over their houses. Lamb is traditionally eaten in remembrance of that night, and also as a symbol of the new life that comes in the spring (veal is also a common Passover dish for the same reason). Rib chops, which are a kosher cut of meat, are made aromatic and extra savory with the addition of thyme, rosemary, and the magical flavors of garlic confit oil.

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Individual Pavlovas with Berries by Nick Malgieri and David Joachim

The Modern Baker teams up with David Joachim to offer a most delicious (unleavened) dessert for the holiday.

Over the weeklong Passover holiday, Jews are instructed to abstain from eating leavened bread, also known as chametz, including wheat, spelt, barley, oats, and rye. That means no pizza, no bread, no pasta—basically all the good stuff. When it comes to desserts, Passover obviously presents a difficulty: no cake, no cookies, no pies. Coconut macaroons are a common Passover cookie, as are meringues and flourless cakes and brownies. But for something a little fancier, a Pavlova is the best choice. Based on a layer of crisp, light meringue and covered with rich whipped cream and fresh fruit, Pavlova is not only delicious but a real showstopper, as well.

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