Passover

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

Freshly squeezed orange juice and dried chiles make short ribs mouthwateringly irresistible.

A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

Both the salmon and the artichokes are poached in spice-and herb-infused liquids, adding layers of subtle aromatic flavor.

There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Kosher Status: Pareve I much prefer baking my gefilte fish as opposed to the traditional method of boiling. I just don't like how the words "boiled fish" sound, but that of course is neither here nor there. Boiled gefilte fish (blech, again!) can get really soggy and waterlogged, depending on how long you leave it in the pot and the level of your heat. I find baking always produces a firmer-textured, tastier gefilte.

Bigger picnic? Simply roast two birds at the same time.

Gondi—the word is a bawdy Persian expression for a certain part of the male anatomy—is a favorite food in many Iranian Jewish homes. These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour. To get a clear, unclouded soup broth, cook the gondi in a separate pot of chicken stock, and then add them to the soup broth when serving. For a more casual presentation, cook the gondi in the same pot with the other soup ingredients. You can make the gondi dough the day before, and store it in the refrigerator.

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can't find unsweetened coconut chips, use two 7-ounce bags of sweetened shredded coconut and reduce the sugar to 1 tablespoon.

This is one of my favorite recipes in this book, mainly because of the fun evening I had developing it while visiting my dear friend Kevyn in New York City. I prepared it in his kitchen while he and our mutual friend Jennifer looked on, sipping wine. We enjoyed the meal with a bottle of Côtes du Rhône wine and then, with dessert, drank port left over from the recipe. This is one of the most elegant dishes in the book, and while it's by no means difficult to prepare, it's an indulgent recipe that is ideal for a special occasion or a dinner party.—JH

Forget the rule about cooking vegetables just until they're crisp-tender. The oven-roasting method used here results in lusciously soft beans with intensified flavor. Be sure to use fresh beans; older ones can be dry and tough.

Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.

Quinoa is native to the Andes, not the Middle East, so it was unknown to the Jews fleeing Egypt during biblical times. With the recent rise of quinoa's popularity in the United States, and the fact that it's not a true grain but rather the seed of a broadleaf plant, some circles of Judaism have approved of and welcomed it to the Passover table, while others have not. If you feel comfortable serving it this Passover, you will love how it absorbs the vinaigrette, bright with lemon and enriched with finely grated hard-boiled eggs, and how it forms a tender bed for the ribbons of scallion and raw asparagus. Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Wine-Braised Brisket with Tart Cherries and Amaretto Olive Oil Cake.

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one!
Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.