photo by James Carrier
Roasted Lemon Chicken with Shallots and Potatoes

Create a memorable feast with recipes for Roast Lemon Chicken and more

Elaine Johnson  – April 2, 2008

When it comes to Passover dishes, there’s a world of choices and traditions to explore. Our new spins on some of the classics will get you started exploring, and will get the whole family talking about why this year’s Seder is even better than the last.

Because dietary restrictions vary from congregation to congregation, it’s best to ask your local rabbi if you have questions about which ingredients are appropriate for you. For a handy guide to substitutions for adapting your own recipes for Passover use, see Passover Substitutions at Simply Manischewitz.

Two of our favorite books that cover different Passover traditions are Jewish Holiday Cooking, A Food Lover’s Treasury of Classics and Improvisations by Jayne Cohen (John Wiley & Sons, 2008) and Joan Nathan’s Jewish Holiday Cookbook by Joan Nathan (Schocken Books, 2004).

Simple Seder Menu

Our updated Passover dinner incorporates traditional flavors in a fresh, gracious seasonal dinner.

Chopped Endive Salad with Smoked Salmon

Roasted Lemon Chicken with Shallots and Potatoes

Roasted Asparagus with Orange Peel and Cumin

Strawberry-Apple Macaroon Crumble

More Main Courses

To mix and match dishes for your own menu, start with a hearty, satisfying main course.

Beef Brisket with Onion-Lemon Marmalade and Sweet Potatoes

Crushed-Herb Lamb

Roast Leg of Lamb with Balsamic Onions

More Side Dishes

To fill out the menu, try one of these classics; rich, homemade flavors set them apart.

Salmon Gefilte Fish

Matzo Balls with Chicken Broth

More Desserts

The meal’s not complete without a great dessert or two.

Strawberry-Kiwi Pavlova

Wine Sponge Cake

Matzo Tart with Orange Curd

Almond Torte with Raspberry Coulis

More: Fresh menu for a homegrown Passover