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Entries tagged with 'Passover'

White Chocolate Dipped Lemon Macaroons

Serious Eats Carrie Vasios Mullins Post a comment

These oversized macaroons are flavored with lemon zest and dipped in white chocolate. More

Chicken Meatball Filling for Stuffed Matzo Balls

Serious Eats Max Falkowitz 4 comments

These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup. More

Double Chocolate Coconut Macaroons

Serious Eats Yvonne Ruperti 2 comments

These chewy coconut flourless cookies are all about the moist and fudgy center. More

Coconut Matzo Granola

Serious Eats Lucy Baker 1 comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Matzo 'Crack' S'mores

Serious Eats Alexandra Penfold Post a comment

Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack. More

Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

Serious Eats Kate Williams 2 comments

With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner. More

Matzo Pizza

Serious Eats J. Kenji López-Alt 4 comments

Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust. More

Buttermilk and Lekvar Ice Cream

Serious Eats Ethan Frisch 2 comments

Lekvar is a traditional Jewish plum paste, most often used as a filling in pastries. It is sour and sweet, with a sticky, chocolate richness that warms the back of your tongue and reminds you of the Old Country. Accentuated by the buttermilk's tart barnyard creaminess and bass notes of dark molasses, this is a delicious conclusion to a Passover seder, Easter dinner, or just a long day. More

Matzo 'Crack'

Serious Eats Alexandra Penfold Post a comment

A twist on the saltine cracker candy, Matzoh Crack offers a great dessert base to get creative with flavors. More

Sephardic Style Haroset

Serious Eats Max Falkowitz Post a comment

[Photograph: Robyn Lee] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a... More

Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings)

Serious Eats Max Falkowitz 5 comments

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy.... More

Coconut Macaroons (made with desiccated, unsweetened coconut)

Serious Eats Lauren Weisenthal 2 comments

My go-to recipe for Passover coconut macaroons comes from Martha Stewart. Since coconut is lonely without chocolate, consider adding finely chopped chocolate to the cookie mixture before scooping, or temper some for dipping. You'll be glad you did. More

Scooped: Charoset Sorbet

Serious Eats Ethan Frisch 3 comments

Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich. More

Coconut Macaroons

Serious Eats Olga Massov 3 comments

Coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again. The trick: Mix shredded coconut with coconut flakes to get just the right texture. More

Matzo Toffee With Almonds

Serious Eats Olga Massov 15 comments

The trick to making matzo toffee impossible to put down is simple: generous sprinkling of fleur de sel. The salt combined with the bittersweet chocolate and butter pretty much spells doom for everyone who comes in contact with it. If you make this for your guests on Passover, I guarantee glee and gratitude all around. More

Sauced: Horseradish

Serious Eats Joshua Bousel 12 comments

It's almost Passover, and a Seder isn't a Seder in my family without the powerful, pungent smell emanating from bowls of horseradish. Since I'm on this homemade condiment kick, I thought it was time to ditch the bottle and prepare the real stuff. More

Tzimmes

Serious Eats Olga Massov Post a comment

I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Anyone else? But this version adds a touch of honey to highlight the carrots' natural sweetness and spices like cardamom to give the dish more dimension. More

Coconut Chocolate Almond Caramel Matzo Crunch

Serious Eats Lucy Baker 3 comments

This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.... More

Passover Pâte de Fruits

Serious Eats Lucy Baker 1 comment

This is a quirky twist on French pâte de fruits using Manischewitz wine. More

Matzo Brei With Pear And Dried Sour Cherries

Serious Eats Olga Massov 4 comments

I like to think of matzo as a blank canvas; it can do pretty much anything you want it to. Here, it becomes a sweet and utterly delicious matzo brei with pears and dried sour cherries. You get a bite of sweet with a touch of sour—I wind up making matzo brei most of the days and I never tire of it. More

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