Jewish

This is definitely American — with dark brown sugar and pecans! Your guests will love it.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

Sephardim (Jews of Middle Eastern and Mediterranean extraction) eat peas during Passover; those from eastern European Jewish backgrounds do not. Feel free to omit the peas — the soup is just as delicious without them. It's important to use a flavorful chicken stock for this recipe, so if you have a stash of homemade stock in your freezer, this is the time to use it. Active time: 25 min Start to finish: 4 hr (includes making stock)

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

Pears add sweetness and texture to these mashed potatoes. Also serve sautéed summer squash to round out the main course.

Loaded with fruit, this dessert is cut and served as you would a cake, but the texture is that of a pudding. To keep the meal kosher when your menu includes meat, omit the whipped cream frosting and serve this with nondairy topping and the berry sauce. Begin the cake a day ahead.

Passover without macaroons is like Rosh Hashanah without sweet honey cake or Thanksgiving without pumpkin pie. Sephardic macaroons use lemon zest for flavoring rather than almond extract. The secret to good macaroons is beating the egg whites just right and not overbaking the cookies.

Also called bimuelos, these are a typical Sephardic Hanukkah dessert. The oil in which they are deep-fried commemorates the time during the second century B. C. when a vial of oil, enough for only one day, is said to have burned in the Temple for eight days after the Jews' victory over their Syrian oppressors.

(Risotto con Regagli) The thrifty Italian Jewish cook wasted no part of the chicken. And it's easy for us to buy inexpensive giblets for this rich and delectable risotto. Donatella Pavoncello, in her delightful Dal 1880 ad oggi: la cucina dalla mia famiglia, cooks the rice in the giblet sauce and spoons some reserved sauce on top. I find it's easier to make the sauce, cook the rice, and then combine the two. That way you don't run the risk of gummy overcooked rice. Incidentally, this sauce is also wonderful tossed with pappardelle.

What to drink: The menu's sweet-tart flavors call for a floral Riesling or spicy Syrah.

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.

This is a colorful variation on the classic potato latke.

This recipe was created to accompany Traditional Hamantaschen or Cream Cheese Hamantaschen . Can be prepared in 45 minutes or less.

Chickpea fritters laced with rosemary are common in parts of France and Italy. For a terrific side dish that serves eight, top these latkes with a quick sauce made by stirring two tablespoons dried mint into one cup plain yogurt, and offer with fish. Or drizzle the latkes with pomegranate molasses (found at Middle Eastern markets and some supermarkets), and serve with meat or poultry.