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From Chicken Matzo Ball Soup to Matzo “Crack,” all of these recipes make for a beautiful and festive seder meal.
Making chicken soup is a bit of a “potschke,” as my mother would say, but it’s not hard — you pretty much throw everything into a pot and forget it. And the matzo balls are made from a mix!
This dish is so abundant and impressive looking, you can keep the sides simple: some cauliflower purée and a green vegetable and your holiday dinner is done.
This cauliflower purée is creamy and comforting, and just happens to taste remarkably like mashed potatoes — really! Bonus: it can be made days in advance and reheated in the microwave.
Chicken Marbella is probably the most famous dish to come out of the beloved The Silver Palate Cookbook. I grew up eating it — in fact, my mother still makes it on special occasions!
These brussels sprouts are roasted in a high temperature oven until golden brown and crisp, and then tossed with a touch of balsamic vinegar and honey.
Buttered peas are a little boring to serve on their own, other than perhaps to kids, but the addition of bite-sized asparagus spears transform them into a company-worthy dish.
These carrots are roasted in a high temperature oven until caramelized and tender-crisp — a cooking method that intensifies their flavor and brings out their natural sweetness.
This creamy, comforting side pairs beautifully with roasts and stews.
It wouldn’t be Passover at my house without a batch of Matzo “Crack.” And it’s so easy to make — no candy thermometer, special equipment, or tempering of chocolate required.
I’ve tried dozens of coconut macaroon recipes over the years and these are my favorite, hands down. They’re wonderful plain but even better dipped in chocolate.
“Forget” about these meringue cookies in the oven overnight — letting them cook ever so slowly — and wake up to the lightest, most irresistibly simple chocolate chip cookies you could imagine.
A rich, fudgy slab of flourless chocolate cake topped with a light marshmallowy meringue — this cake is as impressive to look at as it is delicious to eat!
This brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.
This light, fudgy, super elegant dessert can be made up to 12 hours in advance. Bonus: it’s gluten-free!