Passover can be a tough cooking holiday because of all of the restrictions involved. I decided to dive headfirst into Passover recipes this year. Molly Yeh of Girl Meets Farm and Deb Perelman of Smitten Kitchen remain my go-to recipe creators for any Jewish holiday.
This Brisket recipe from Smitten Kitchen has become a go-to in our household for any special occasion. It is rich and tangy and practically falls apart when you cut it. It also makes your home smell divine, which makes it even better. We usually make two pounds of brisket at a time, and it leaves us with a ton of leftovers. We put it on matzo pizza, and it did not disappoint.
I will confess that I have always been more of a noodle kugel fan, but I discovered the first time I made this Smitten Kitchen recipe that potato kugel is basically just a big latke. Who could be mad about that? I made this kugel in my cast iron pan as Deb suggests, and the edges turned out delightfully crispy. We served this with brisket and roasted veggies, but I imagine it would be delicious with some eggs (or applesauce and sour cream) as well.
This recipe from Molly Yeh was on her Passover episode of Girl Meets Farm this year, and I knew I just had to try them. A seven layer bar that’s kosher for Passover? Why not? There are so many layers of flavor in these from the sweetness of the chocolate to the crunchy saltiness of the pistachios and the tanginess of the dried cranberries. The sprinkles on top also add a little color and flair.
My coworker mentioned this soup to me, and I immediately knew I needed to add this to my Passover menu this year. I love how Molly Yeh mixes her Chinese and Jewish heritage in her recipes. This soup turned out delicious, and I will absolutely make it again. The scallions gave the matzo balls a crunch and a brightness that I loved. The bite from the ginger in the broth was also a welcome addition. I will certainly be making this again.