Passover, the seven-day festival that marks the liberation of the Jews from Egyptian slavery, begins this year at sundown on April 19. Here are all the recipes you need for your Seder table, from gefilte fish and haroseth to lamb shanks and brisket.
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Melissa Clark pairs this brisket with horseradish gremolata.CreditAndrew Scrivani for The New York Times
Thomas Keller’s butternut squash soup with brown butter.CreditJulia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Fany Gerson’s matzo ball soup a la Mexicana.CreditDaniel Krieger for The New York Times
Joan Nathan’s Provençal haroseth with chestnuts.CreditMelina Hammer for The New York Times
Joan Nathan’s almond cake with cardamom and pistachio.CreditJim Wilson/The New York Times
More on Passover
A Seder Feast in Provence, With Roots in Ancient Rome
There’s No Seder Like a Showbiz Seder
When in Rome … Yes, You Can Have Rice on Passover
