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.
Recipes
Recipes by Course
- Breakfast
- Appetizers
- Soups
- Salads
- Breads
- Quiches & Tarts
- Potatoes
- Beans
- Pasta, Rice & Grains
- Pizza & Sandwiches
- Vegetables
- Seafood
- Chicken & Poultry
- Pork
- Beef
- Lamb
- Desserts
- Cocktails
- Sauces
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Menus
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Featured Chefs & Celebrities
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Williams Sonoma Wine Shop
Resources
- Knife Skills Guide
- Guide to Apples
- Guide to Cheese
- Guide to Chocolate
- Guide to Eggs
- Guide to Lemons
- Guide to Olive Oil
- Guide to Pasta
- Guide to Pie
- Guide to Tea
- Guide to Wine
- Juicing 101