Passover Recipes

Collection by Eat Your Books

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Friday night spice and lemon chicken from Jewish Food Society by Marcy Goldman

Friday night spice and lemon chicken

Friday night spice and lemon chicken from Jewish Food Society by Marcy Goldman

Chocolate puddle cakes from Smitten Kitchen by Deb Perelman

Chocolate puddle cakes

Chocolate puddle cakes from Smitten Kitchen by Deb Perelman

Oven-fried baby artichokes from Food & Wine Magazine

Oven-fried baby artichokes

Oven-fried baby artichokes from Food & Wine Magazine

Brisket meatballs in tomato passata from Food & Wine Magazine

Brisket meatballs in tomato passata

Brisket meatballs in tomato passata from Food & Wine Magazine

Confit kugel wedges from Food & Wine Magazine

Confit kugel wedges

Confit kugel wedges from Food & Wine Magazine

Matzo pie with spinach and leeks (Mina) from Better Homes and Gardens Magazine by Leah Koenig

Matzo pie with spinach and leeks (Mina)

Matzo pie with spinach and leeks (Mina) from Better Homes and Gardens Magazine by Leah Koenig

Coconut halva macaroons from Better Homes & Gardens Magazine

Coconut halva macaroons

Coconut halva macaroons from Better Homes & Gardens Magazine

Toffee macaroon matzo bars from Coconut & Lime by Rachel Rappaport

Toffee macaroon matzo bars

Toffee macaroon matzo bars from Coconut & Lime by Rachel Rappaport

Braised brisket sandwiches from Food52

Braised brisket sandwiches

Braised brisket sandwiches from Food52

Passover rainbow cookies from Taste of Home Magazine by Shannon Sarna

Passover rainbow cookies

Passover rainbow cookies from Taste of Home Magazine by Shannon Sarna

Brisket with pomegranate-walnut sauce and pistachio gremolata by Louisa Shafia from Epicurious

Brisket with pomegranate-walnut sauce and pistachio gremolata recipe

Brisket with pomegranate-walnut sauce and pistachio gremolata by Louisa Shafia from Epicurious

Lemongrass and rhubarb cheesecake from Eat the Love by Irvin Lin

Lemongrass and rhubarb cheesecake recipe

Lemongrass and rhubarb cheesecake from Eat the Love by Irvin Lin