Passover

A Very Napa Passover

This year, take your inspiration for Passover from California's wine country.
  • Image may contain Glass Drink Wine Alcohol Beverage Wine Glass Goblet and Plant
    Chris Gentile
    1/6

    Haroseth (Dried Fruit and Nut Paste)

    The mix of fruit, nuts, and wine called haroset is usually just a topping for matzo. But if you use a splash from your favorite bottle of red, you can transform it into a surprisingly delicious side dish for the Passover feast.

    Get This Recipe
  • Image may contain Food Dish Meal Platter Plant Stew and Vegetable
    Michael Graydon & Nikole Herriott
    2/6

    Pot-Roasted Artichokes

    Early spring means tons of young artichokes are crowding the market. And that means it's the perfect time to treat your guests to a platter of these delicate morsels.

    Get This Recipe
  • A plate of provencal chicken and lemon wedges next to wells of salt and pepper.
    Peden + Munk
    3/6

    Roast Provençal Chicken

    Avoid the temptation to plunk a hunk of red meat in the center of your table. Instead, go for chicken that's roasted in a skillet along with plenty of tart lemon and aromatic herbs.

    Get This Recipe
  • Image may contain Plant Food Produce Burger Vegetable Fruit and Pineapple
    Lara Ferroni
    4/6

    Quinoa and Asparagus Salad with Mimosa Vinaigrette

    The South American wonder food was recently designated kosher for Passover (because it's technically a seed, not a grain). Take full advantage of this wonderful advancement in Passover eating with a spring-y quinoa and shaved asparagus salad.

    Get This Recipe
Leah Koenig is a writer and recipe developer. She is the author of seven cookbooks, including The Jewish Cookbook, Modern Jewish Cooking, and Portico. Leah’s writing and recipes can be found in The New York Times, New York magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, ... Read More
Contributor
Read More
37 Passover Desserts to End Your Seder on a Sweet Note
icon
Gallery
37 Passover Desserts to End Your Seder on a Sweet Note
Coconut macaroons, matzo toffee, and so much more.
Wake Up Your Passover Menu with the Flavors of Spring
Wake Up Your Passover Menu with the Flavors of Spring
Celebrate spring (and freshen up old traditions) with this green upgrade on the Passover feast.

Leah Koenig

The Gorgeous Green and Pink Cake You Should Make for Passover
The Gorgeous Green and Pink Cake You Should Make for Passover
This naturally gluten-free and Kosher cake has a lot of color–and even more flavor.

Anna Stockwell

The Most-Saved Recipes in the Epicurious App in October
The Most-Saved Recipes in the Epicurious App in October
Like creamy butternut squash soup and brown butter toffee chocolate chip cookies.
The Most-Saved Recipes in the Epicurious App This Week
The Most-Saved Recipes in the Epicurious App This Week
Like sweet-and-sour cranberry chicken stir-fry and hot cocoa for one.
23 Recipes That Deploy a Dollop of Dijon
23 Recipes That Deploy a Dollop of Dijon
Double-the-mustard chicken, gingery mustard BBQ sauce, cider-dijon pork with roasted apples, and more.
20 of Our Favorite Hetty Lui McKinnon Recipes
20 of Our Favorite Hetty Lui McKinnon Recipes
From sesame tofu with broccoli to “ridiculously good” green beans.
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?
8 Ways to Upgrade Boxed Mac & Cheese
8 Ways to Upgrade Boxed Mac & Cheese
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
Why American Cheese is a Pro Chef’s Secret Weapon
Why American Cheese is a Pro Chef’s Secret Weapon
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
4 Levels of Lobster: Amateur to Food Scientist
4 Levels of Lobster: Amateur to Food Scientist
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
All the Recipes From <em>Bon Appétit’s</em> Thanksgiving Issue
All the Recipes From Bon Appétit’s Thanksgiving Issue
We’ve got sweet potato rolls, pumpkin chili, and the garlickiest mashed potatoes.