passover recipes – The New York Times

passover recipes – The New York Times


Passover is the seven-day festival that marks the liberation of the Jews from Egyptian slavery. Here are all the recipes you need for your Seder table, from gefilte fish and haroseth to lamb shanks and brisket.

Main Dishes

Brisket is a common choice for Passover, and, because it can be braised ahead of time, it is a gift for the holiday cook. A few of our most popular recipes are brisket with horseradish gremolata, classic beef brisket with caramelized onions or brisket with plums, anise and port. If you prefer lamb, Mark Bittman’s slow-braised shanks are a classic, while Melissa Clark’s lamb tagine is a richly spiced, savory-sweet option. Alison Roman’s tangy braised short ribs are also a wonderful choice. (You could also cook Alison Roman’s passover menu from start to finish.) If you’re hosting vegetarians, Melissa Clark’s matzo lasagna would be a big hit. But if none of these appeal, you can never go wrong with a simple roast chicken, and Ssave the schmaltz for your matzo balls.



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