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the rugelach look delicious, but would they work with kosher for passover flour? i feel like a lot of times baking doesn't quite translate with passover ingredients.

for passover, my mom used to make this broccoli souffle that i loved - don't know quite what was in it, but it wasn't a very complicated recipe - mostly just eggs and broccoli.

This used to be my friend's holiday "staple" and it was always a huge hit:

"pickled" fish

2 lbs pike, trout or whitefish fillets (actually, she used carp, but I understand that carp's reputation in America is different from that in Europe:-). I'd assume you could use any fish with firm white flesh), cut into pieces (about 2.5"-3" x 2.5"-3")
2 large onions, sliced
2/3 cup walnuts, chopped roughly
5 cloves garlic, minced
2/3 cup of each: water & white vinegar
Salt, pepper, fine matzo meal

Season fish pieces with salt and pepper, lightly dredge in matzo meal and pan-fry in canola oil over medium-high heat, about 3-4 minutes on each side. Place fried pieces of fish on a plate lined with paper towel to drain excess fat. When cooled, transfer into a non-reactive container (like a Pyrex glass container).

Saute onions until golden, add garlic, water and vinegar and turn off the heat immediately (do not boil!). Add chopped walnuts and pour over the fish. Refrigerate overnight. Serve cold.

Now, depending on how "pickled" you want it, you can play with the water-to vinegar ratio (also, depending on your container, you may need more of the water-vinegar mixture). My friend used plain white vinegar, but I've been meaning to try other types - I imagine, rice vinegar or flavoured vinegars (like, perhaps, tarragon) could be very good, too.

-Kugel using matzoh farfal.
-Borscht or chicken soup.
-A regular salad- but be careful with the dressing. Buy kosher for passover dressing or buy special kosher for passover vinegar to make your own. Or, just use olive oil and lemon juice + herbs for the dressing.

OH sugar I forgot about the flour. Funny thing since I make things with matzo meal all the time. I think the cookies hypnotized me.

I made a matzo kugel last year from Cooking Light mag that was delicious. I also make tsimmes( carrots,sweet potatoes, dried fruits, brownsugar, orange juice, butter and ginger) I just tested a chocolate cookie recipe that was in Martha Stewart Living magazine that came out great. I find I use allrecipes.com, recipezaar.com, Joan Nathan cookbooks, and Marcy Goldman baked goods from her cookbook. Passover food is not as limited as it was when I was a child. People have perfected recipes, both savory and sweet, that taste as delicious as non-Passover cuisine.

Epicurious actually has some really great Passover recipes up now.

If you don't keep strict Passover rules but your aunt does, I'd recommend buying something pre-made.

Here's a dessert which is the sneakiest, cheatiest, easiest passover recipe you can imagine - but it only works if you are having a dairy meal. This is my go-to dessert because let's face it, when there's a Seder at my house I have been cooking my best for days...but I can't bake worth a damn.

Flatten almond or coconut macaroons in the bottom of a cake or tart pan to form a crust. It can go up the sides of the pan, but doesn't necessarily have to.

Drizzle crust with Grand Marnier. Have some if you like, since your knuckles might be sore from deconstructing the macaroons.

Zest two oranges. I zest mine on a pretty blue and white plate so I can be reminded of the Mets. At this time when we commemorate the Exodus, remember: Ya gotta believe.

Get yourself a tub of the Philadelphia brand cheesecake filling - available in the Dairy section of your grocery store. Open it, and stir in the orange zest. Watch with glee as the filling turns this pretty golden-peachy color from the orange oil. Mix thoroughly. In the tub of course. Why use the bowl if you don't have to?

Then pile it on to your macaroon crust. Smooth the top with a spatula. Don't forget to taste the yummy orange-infused filling.

Top with fresh raspberries, a dollop of whipped cream, and you've got a Pesach dessert recipe that I told my temple Sisterhood that I slaved over for HOURS. And the way it tasted? They totally believed it.

Sweet and happy to you and yours. Good luck!

i LOVE Passover! you'd think, with all the kitchen slaving i do, i'd hate it, but Passover is my favorite holiday! and i get the kitchen to myself all day.

recipe options are endless.

-potatoes roasted, the dressed with sauteed garlic, parsley, rosemary and lemon juice
-any kind of tzimmus (just google it)
-carrots and pearl onions baked or simmered in honey
- sweet potatoes layered with apples or poached peaches and nuts (can be a desert too)
- zucchini gratin
- and don't forget the matzah ball soup!
-merangue cookies w/nuts and chocolate mixed in. My mom calls these "forgotten cookies", because you turn the oven on when you start making the merangue mixture, set the cookies on baking sheets, turn the oven off, pop the cookies in, forget about them and go to bed, and in the morning you have beautiful merangue cookies.

going through my Provincial French cookbook, i was shocked at how many recipes i found that could be kosher for passover. . . such as Coq au Vin (just skip the bacon), Ratatoullie, and a bunch of other chicken/beef and wine dishes. i wonder how all that sauce would work with matzah, though?

I just thought of an eggplant, matzoh lasagna in a bechamel sauce.

@sixsonnets..........LOVE the way you write a recipe! If you don't write for a living, you should. I'd buy your book. Thanks for the recipe and the laughs

@ PerkyMac: I'm actually trying very hard to write for a living. Right now my soul still belongs to the Man, but I still do a bunch o'freelance stuff.

@Stufsocker: Not sure about the KfP designation on the Philadelphia cheesecake filling...but you could probably make a filling quite easily using KfP ingredients. The zest could even work mixed into a different dairy base, like ice cream, with the selfsame macaroon crust. Yum.

Passover is a celebration of the Exodus from Egypt, sure - but really it's also a celebration of spring! What better time to make lots of foods full of spring-y goodness like garlic sauteed fiddlehead ferns?

Also - I'm surprised this hasn't been mentioned yet - it's the biggest secret for carb-craving Jews on Passover...you can eat quinoa during Passover (technically it's a seed, not a grain).

This menu has two quinoa recipes for the seder - one with almonds and the other with beets and fresh oranges:

http://jcarrot.org/resources/sustainable-passover-menu/

@sixsonnets
I have yet to successfully make cheesecake on my own. Sad but true. It always cracks in the middle or the chocolate swirl gets too hard or something else happens that kills it. Dohhhhh. BUT... I'll see if my MIL or SIL knows a good filling recipe. ;-)

My mother makes a wonderful fruit compote/pudding casserole. Go see the recipe on my blog- www.andtheeggs.net. It's really delicious!
Good luck and Happy Passover.

... Editing to add that I read the the Serious Eats user profile of "TheJewAndTheCarrot" and realized that I should have addressed my comments to Leah, whose blog posts I regularly read at a couple of places in the blogosphere.