Preparing for your Passover Seder? Whether your celebration is virtual or with quarantine buddies, these kosher recipes will make for an unforgettable spread.
This year, the holiday begins at sundown on March 27 and ends Thursday, April 4.
If it's your first time having a Passover Seder, keep this Passover guide handy before you begin prep. While some foods, such as matzo and bitter herbs, are required eating on certain nights, others (including leavened bread) are forbidden.
To make menu planning easy, here are some of TODAY Food's favorite Passover recipes. Even if you don't celebrate the holiday, these delicious dishes are perfect for any spring evening.
The main course
Mouthwatering brisket from David Kolotkin, Prime Hospitality Group's corporate chef, serves up to eight people. The carrots and onions get caramelized from the meat's juices.
"My grandmother, Bella, used to make a potted turkey dish with similar ingredients, which my mother later turned into a pot roast," Kolotkin said. "It's perfect for the holidays."
This one-pot wonder by Food & Wine's Gail Simmons was inspired by her mother's traditional brisket recipe. She adds horseradish to give it a a special kick. Luckily for home cooks, this rich and rewarding dish only takes 15 minutes to prepare.
One of the best parts about brisket is that it can be cooked when you have time and then savored either during one dinner or as leftovers reinvented into tasty new meals. If you don't have harissa paste, you can use a combination of tomato paste and crushed red pepper or tomato paste and harissa seasoning. You could also use pot roast or short ribs in place of brisket.
Brighten up your spread with this roast chicken that pops with color. Taking only 15 minutes to prepare, this dish is bursting with flavor thanks to clementines and rosemary.
There is a reason Ina Garten thinks roast chicken is pure romance. It fills the home with warm aromas, tastes savory and juicy and makes wonderful leftovers (that is, if there's any left).
Side dishes and appetizers
"Every good Jewish boy loves his mother's chicken soup," Adam Richman told TODAY. "It's part of our DNA. It is penicillin when we are sick; it is comfort food when we are sad; it is communal food when we are celebrating; and it has its roots in the traditions of relatives that we no longer have with us or ones we never got a chance to meet."
It doesn't need to be Passover to enjoy this creative and crunchy spin on pizza. This dish is a great late night-snack or a shoe-in at the Seder dinner table. Did we mention it's also gluten-free?
Perfect for a light meal or elegant appetizer, this tartare has layers of fish, avocado puree and a crunchy, shaved raw vegetables, all topped with a bright, citrusy vinaigrette.
Make matzoh ball soup the comforting, old-fashioned way — with chicken fat, dill and vodka (yes, vodka!).
This refreshing salad will prepare the palate for an unforgettable meal. Since citrus is often in season in the U.S. and Canada around Passover, this makes for the perfect healthy appetizer or side dish.
Rather than make individual potato pancakes and poached eggs, take a note from the Swiss and make one big, communal potato cake (known as rösti in Switzerland and Germany) and top it with eggs poached in a muffin tin.
Looking for a simple side dish? Try this easy-to-make, oven-roasted asparagus with fresh garlic and crunchy almonds.
Bring fresh spring colors to the table with an heirloom beet salad tossed with tangy capers and buttery pistachios.
Finish your meal with this kosher chocolate ganache soufflé cake from pastry chef Sandra Holl at Chicago's Floriole bakery. It will add a little decadence to any celebration.
For something sweet, salty and satisfying, try this chocolate-covered matzo bark. It's easy to serve to a crowd and has a fruity, nutty flavor.
This sweet 15-minute treat can be enjoyed after dinner or for breakfast. It's a wonderfully easy specialty that can be enjoyed whether or not it's Passover. You'll want it all year long.