- Michael Solomonov’s Passover Menu
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.
- Passover Menu
Celebrate Passover with a fresh menu true to the symbolism of the holiday. The main course—a roasted leg of lamb from chefs Max and Eli Sussman—is sure to be a hit. Round out the meal with dishes that use traditional ingredients, including matzo ball soup and gefilte fish; they’ll become family favorites at any seder.
- Passover Menu by Diane R. Worthington
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.
- Passover Menu by Joey Altman
The ceremonial meal that begins the holiday is an occasion to hand down the story of Passover. A seder is also an opportunity for friends and family to share meaningful discussion and great food—often dishes that have become cherished family favorites. Here we feature a menu created by Joey Altman, chef and host of Bay Café, KRON TV. He shares with us a recipe for beef brisket that he inherited from his great-grandmother. Other traditional dishes, including chopped chicken livers and matzo ball soup, round out the meal.