Matzo

Editor's note: This recipe was created by chef Einat Admony for an Israeli Passover menu. This is one of those desserts that magically improves as it sits — you could serve it after one day, but it's even better on the third day, as the matzoh soaks up the lemony syrup. To avoid a cloying rose flavor, be sure to use rose water (available at Middle Eastern markets and adrianascaravan.com), not rose syrup.

Editor's note: The recipe below is from How to Cook Everything by Mark Bittman.

Keftes de Espinaca Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.

You'll need to start marinating the meat at least a day ahead. It can be cooked up to 2 days in advance of serving.

These delicate little almond cookies are perfect for entertaining; the contrast between the crisp cookie and gooey-sweet jam will keep guests coming back for more. And it takes less than 30 minutes of hands-on cooking time to whip up a batch.

A quick dip in egg and matzo meal creates a light, crisp crust for this boastworthy fried chicken. The perfect foil? A refreshing salad of mesclun greens, baby artichokes, and asparagus enlivened with a smooth, dill-flecked vinaigrette.

For this recipe you will need 3 mini-muffin pans, each containing twelve 1 3/4- by 1-inch cups. Resist the temptation to make the bites in batches because the potato mixture will discolor.

Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink.

This recipe originally accompanied a story on a matzoh ball taste test.

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

If you can't find matzo cake meal, grind batches of regular matzo meal in a clean electric coffee/spice grinder until it has the consistency of flour.

For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

These get a lift from allspice, too.