Passover cooking comes with some rules, and it’s easy to second-guess what’s okay. We skip anything with leavening, and there are a few ingredients that just stay off the table for the week. If something feels iffy, a quick check will save you the headache.
That said, this is still some of the best food we make all year. We’re talking slow-cooked mains, crispy sides, and old-school dishes that actually get people excited to eat. No one’s leaving hungry.
This list covers the staples and a few extras. Keep it classic or mix things up a bit—either way, it’s food that works.
1. Matzo Ball Soup
This is the one that makes the whole house smell like a holiday. Soft, airy matzo balls floating in golden chicken broth, with tender carrots, celery, and a few sprigs of dill for good measure. The broth is rich but clean, and the matzo balls are light enough to leave room for more.
Every family has their own take, but this version keeps things simple and cozy.
Why This Recipe Works
- Seltzer water makes the matzo balls fluffy, not dense
- The broth is built from bones and veggies—no shortcuts
- Great to make ahead in parts and assemble fresh
2. Red Wine Brisket
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It smells incredible before it even hits the table. This brisket roasts low and slow in red wine, with sweet onions melting into the sauce. The meat slices easily and stays juicy, with a rich, almost velvety texture.
This is the centerpiece people won’t stop talking about.
Why This Recipe Works
- Roasting low and slow breaks down the meat
- Wine gives the sauce bold flavor without effort
- Great for prepping the day before—flavor only gets better
3. Matzo Brei
Think scrambled eggs meet crispy French toast, but Passover-style. Broken matzo gets soaked, then scrambled with eggs in a skillet. You can go savory with salt and onion, or sweet with sugar and cinnamon.
It’s simple, fast, and always hits the spot—especially during the week.
Why This Recipe Works
- Pantry-friendly and super adaptable
- Cooks in under 15 minutes
- Sweet or savory, depending on the day
4. Potato Kugel
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The edges get crispy, the inside stays soft, and it always vanishes first. Grated potato and onion are baked until golden brown, forming a crust that’s borderline addictive. It’s salty, simple, and somehow better the next day.
This is the side dish that turns into the main once people start scooping.
Why This Recipe Works
- Grated raw potatoes give a better texture than mashed
- Oven does all the work—just grate and bake
- Easily reheated without drying out
5. Charoset
Sweet, chunky, and full of texture, this is the bite everyone sneaks before dinner. Chopped apples, walnuts, cinnamon, and red wine combine into something that’s more than just symbolic—it’s genuinely good.
Serve it with matzo or just eat it by the spoonful.
Why This Recipe Works
- Comes together fast in one bowl
- No heat or cooking needed
- Easy to scale up for a bigger crowd
6. Herb-Roasted Chicken
It’s not flashy, but it’s the dish that disappears fastest. Whole chicken or bone-in pieces are rubbed with herbs, garlic, and olive oil, then roasted until the skin crisps up and the meat stays juicy. A little lemon gives it a fresh finish.
This is the perfect backup or second main next to brisket.
Why This Recipe Works
- Minimal prep, maximum flavor
- Skin crisps beautifully without extra steps
- Tastes great warm or cold the next day
7. Seder Plate Deviled Eggs
It’s a little playful, a little traditional, and fully snackable. These deviled eggs are seasoned with seder-inspired flavors—horseradish, parsley, even a touch of apple for a nod to charoset. They look fancy but go fast.
They keep people happy while you finish up the main meal.
Why This Recipe Works
- Uses seder plate ingredients in a new way
- Easy to prep ahead and chill
- Great finger food with bold flavor
8. Flourless Chocolate Cake
It’s rich, dense, and made with nothing more than chocolate, eggs, and sugar. The top forms a thin crust while the inside stays fudgy like a brownie. A dusting of cocoa or sea salt finishes it off.
It feels fancy but takes less effort than boxed mix.
Why This Recipe Works
- Naturally grain-free—no swaps needed
- Bakes in one pan with no fancy tools
- Can be made days ahead and stored cold
9. Tzimmes
This sweet side dish has deep roots and feels right at any Passover table. It’s a mix of carrots, prunes, and sweet potatoes simmered with honey and cinnamon until everything’s soft and sticky.
Serve warm or at room temp—it’s cozy either way.
Why This Recipe Works
- Uses ingredients most people already have
- One-pot and low-maintenance
- Great for balancing out savory mains
10. Cauliflower “Rice” Pilaf
A lighter side that actually tastes good—no joke. Riced cauliflower is sautéed with garlic, herbs, and maybe a handful of pine nuts if you’re going all out. It soaks up sauces like a pro.
A good option when everything else is rich.
Why This Recipe Works
- Low-carb, gluten-free, and still flavorful
- Cooks quickly with minimal cleanup
- Pairs with nearly any main dish
11. Sweet Matzo Granola
Passover breakfasts get boring fast—this solves that. Crushed matzo, nuts, honey, and a little oil get baked into crunchy, golden clusters. It’s perfect with yogurt or just by the handful.
Toss it in a jar and you’ve got snacks all week.
Why This Recipe Works
- Oven does the heavy lifting
- Keeps well for days without going soft
- You can adjust the sweetness and mix-ins
12. Zucchini Kugel
It’s lighter than the usual kugel, but still feels comforting. Grated zucchini gets baked with egg and onion for a custardy center and golden edges. It’s not too salty and has just enough texture.
It’s a fresh take that still fits in with the rest.
Why This Recipe Works
- Great way to sneak in more veg
- Can be served warm or at room temp
- Feels less heavy on the plate
13. Passover Brownies
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These are chewy, chocolatey, and not trying to pretend they’re healthy. Made without flour, they’re dense and rich, with crispy edges if you bake them right. No one misses the boxed stuff.
Make a double batch—they’ll go fast.
Why This Recipe Works
- One bowl, no mixer
- Uses common pantry ingredients
- Freezer-friendly if you’re somehow not finishing them
14. Eggplant Matzo Lasagna
Matzo stands in for noodles, but the rest feels just like a cozy baked pasta dish. Layers of roasted eggplant, tomato sauce, and matzo soften and melt together in the oven.
It’s hearty, satisfying, and feeds a lot without meat.
Why This Recipe Works
- Smart way to use up extra matzo
- Feels filling but not too heavy
- Leftovers reheat like a dream
15. Roasted Carrots with Olive Oil and Thyme
Roasting turns plain carrots into something sweet and golden. Tossed with oil, garlic, and herbs, they come out tender with slightly crispy edges. Simple, but always appreciated.
It adds color and freshness to the table without effort.
Why This Recipe Works
- Basic ingredients, no fuss
- Works with anything else you’re serving
- Keeps well for leftovers
16. Coconut Macaroons
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Crispy on the outside, chewy inside, and just sweet enough. These are one of those things you only make during Passover, then wonder why you don’t make them all year.
Dip them in chocolate if you want to get fancy.
Why This Recipe Works
- Only a handful of ingredients
- Naturally grain-free and easy to prep
- They last for days and still taste good
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