32 passover recipes

Traditional Jewish Purim hamantaschen with honey-sweetened ground poppy seed filling, lemon zest, and raisins folded into triangular dough pockets. Holiday cookies with deep cultural roots.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Excellent bread. Nice, light texture and good crust. I will add more caraway next time, though, as we really like that flavor. I doubled the recipe to make a large loaf, and it worked fine. I usually just use my machine for the kneading process and than finish the loaf by hand, but let the machine do the whole thing this time, since I was busy all day. Made the house smell great, and was perfect with a steaming bowl of split pea soup! Thanks for this keeper.

New York bialys are the lesser-known cousin of the bagel: chewy yeast rolls with a poppy-seed and onion crater pressed into the center. No boiling, just bake until burnished. A Lower East Side breakfast tradition done right at home.

Don't know where I heard about this sauce, but it's a great drizzle for vegetables.

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

A playful Hanukkah fruit salad the kids will love: banana halves standing in pineapple rings to look like candles, topped with orange gumdrop flames and green pepper handles. No cooking, just crafting and snacking.

Gefilte fish the old-fashioned way: poached pike and white fish dumplings simmered in an onion-carrot fish stock, chilled and served with horseradish. A traditional Passover and Shabbat classic.

Moroccan-style charoset balls made with dates, raisins, walnuts, and sweet Passover wine. Bite-sized, naturally sweet fruit and nut confections for the Seder table.

Vegetable latkes with shredded potato, zucchini, and carrots fried crispy in canola oil. A colorful twist on traditional potato latkes with rosemary.

Fruit compotes are a typical dessert for a Sabbath meat meal.

Whole wheat bagel bread made in a bread machine with honey, vital wheat gluten, and just 6 ingredients. Chewy, dense crumb with that classic bagel texture in loaf form.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.