From homemade matzo to succulent brisket, here’s how to cook up your tastiest seder ever.

No doubt, a Seder is next-level stressful. Not only is there a ceremony to prepare for, but there’s a dinner party on top of that. It’s a lot, but we can help with the meal part. Below we’ve rounded up many of our favorite Seder recipes, from the traditional (brisket) to the revolutionary (mock-liver vegetable pâté, anyone?) and including a few surprises. Did you know that you can make your own matzo? You can, and it beats the schmaltz out of anything that comes out of a box.

Though there is no actual rule about what dishes make up a Seder meal, brisket is classic, and we’ve got a beautiful recipe, made with red wine and lots of well-cooked onions. Chicken, too, makes a great centerpiece, and we found a recipe for a whole roasted bird that will feed a crowd.

One dish that does almost seem mandatory is matzo ball soup, and we’ve got not one but two different versions, one traditional and one spicy and full of Creole flavorings from Oakland chef Tanya Holland.

We’ve also found recipes for several elements of a Seder that almost everyone purchases, but which can be made at home. One of these is gefilte fish. If the stuff that comes out of a jar has always seemed like a holiday ritual to be endured rather than enjoyed, our lightly flavored fish will be a revelation. The same goes for recipes for two Seder plate items: sweet but sometimes-bland haroseth, and pungent maror. All make for a feast that’s sure to be well appreciated and remembered warmly for years to come.

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