15 Passover recipes for a meaningful and delicious holiday

Club soda or seltzer helps these tender matzoh balls float, and schmaltz (chicken fat) lends lots of savory flavor. Get the recipe.

You don’t need chicken to make a satisfying matzoh ball soup. This recipe uses chickpeas, which only some Jews will eat for Passover, so check with your guests first. (Need a vegan option? We have you covered.) Get the recipe.

A brisket recipe is welcome at any important Jewish holiday. Make sure you buy ketchup with a kosher-for-Passover label. Get the recipe.

This brisket comes together in a slow-cooker for supremely tender meat without a lot of babysitting. Get the recipe.

Serve this casserole at a Seder or for another Passover week dinner. You can make it vegetarian by skipping the chicken skin garnish and using olive oil instead of the schmaltz. Get the recipe.

Haroset is part of the Seder meal, representing the mortar used by enslaved Israelites in ancient Egypt. This is a rendition from cookbook author Joan Nathan with apples, wine, nuts and cinnamon. Get the recipe.

For a different texture, try haroset made with dried fruit. Cardamom, with its complex aroma, is a nice change of pace from the expected cinnamon. Get the recipe.

Parsley is part of the Seder plate and dinner, but inevitably you end up with an entire bunch you need to use up. Here, it gets to shine in a bright green salad along with onion, tomatoes, cucumber and bell pepper. Get the recipe.

Serve this crisp kugel — made gluten-free thanks to potato starch — as a light breakfast or lunch, or as a Seder side. Get the recipe.

Weeknight Passover dinners can sometimes feel like a challenge. Have a little fun with an upgraded version of this crowd-pleasing dish. Get the recipe.

You won’t be able to put down this dessert, featuring layers of matzoh, butterscotch and glossy chocolate. Get the recipe.

Store-bought macaroons are a Passover staple. They’re pretty simple to make from scratch, though, and this recipe pops with floral saffron and sharp, sweet crystallized ginger. Get the recipe.

Gluten-free cakes often appear on Passover tables. This flourless treat uses eggs, butter (or margarine), nuts and lots of dark chocolate for a truly luxurious result. Get the recipe.

Made from softened, crumbled matzoh mixed with beaten eggs, pine nuts and raisins, these fritters from Rome are deep-fried until light and crispy on the outside and custardy on the inside. Get the recipe.

Anyone who’s had leftover matzoh has probably made matzoh brei. Here’s a recipe that can stand up as a main course for breakfast, lunch or dinner. Get the recipe.