Recipes that’ll add pep to your Passover

At sundown tonight, Jewish people will sit down to a seder in honor of the first night of Passover, the eight-day observance celebrating the freedom and exodus of the Israelites from Egypt during the reign of the Pharaoh Ramses II. As for many holiday meals, most Jewish families have traditions and recipes they follow year after year. But there is no reason, while keeping true to the spirit and rituals of the event, why you can’t mix things up a bit.

To demonstrate, Susie Fishbein, author of "Kosher by Design," visited the “Today” show with some updates on classic Passover dishes. (Passover recipes often involve the use of matzo, an unleavened bread used during the holiday to symbolize the Israelites’ speedy journey from Egypt. They had no time to let bread rise.)

Maverick Matzo Balls

(Yields 18 matzo balls, six of each variety. Matzo balls are traditionally eaten with a chicken broth soup at the start of the seder meal. Use three, one of each variety, per bowl of soup.)

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From “Kosher by Design” by Susie Fishbein. Copyright ©2003 by Susie Fishbein. Excerpted by permission of ArtScroll/Shaar Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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