Passover Menus

Looking for some unique recipes for your Passover seder? Try these dishes from Michael Solomonov, chef/owner of the nationally acclaimed Zahav restaurant in Philadelphia. He uses traditional ingredients in innovative ways. To create a rich, flavorful stock for matzo ball soup, he first smokes a chicken along with some vegetables. Braised brisket appears in a delicious new guise: the chef chops the braised meat and vegetables, then layers them between pieces of matzo in a casserole dish.

Our menu, created by chef and cookbook author Diane Rossen Worthington, retains the symbolic nature of the meal while adding a few new twists. She replaces the customary gefilte fish with a gefilte fish loaf, which is easier to prepare and serve. Instead of brisket, a traditional Passover entrée, she offers chicken roasted with sweet potatoes and leeks—a one-dish main course that balances sweet and earthy flavors. Best of all, most of the dishes can be prepared in advance, so you can relax with your guests at the Passover table.