by Danielle of Habeas Brulee

Photo by Josh
of The Food Section

Passover is one of my favorite holidays. I love the ritual meal of the seders, the analytical arguing as we go through the Haggadah, and especially the singing at the end. And, of course, the food.

Photo by David Lebovitz

On Passover, we avoid chametz, which can make desserts a bit difficult to create. After all, no chametz means no baking with flour! But never fear, The Food Section offers a round-up of Passover desserts, and Smitten Kitchen has 17 Passover dessert recipes for you as well.

Photo by Ariela
of Baking and Books

If you’re looking for a flourless chocolate cake recipe, I bet David Lebovitz’s Chocolate Idiot Cake would be a great one to try. It looks intense, delicious, and idiot-proof to make. David also has an intriguing recipe for Caramelized Matzoh Crunch with Chocolate, which I definitely want to try myself this year.

Photo by Ariela
of Baking and Books

Or perhaps you might want to go for Fallen Chocolate Souffle Cake or Pistachio Cake with Chilled Rose Syrup from Baking and Books. Dorie Greenspan suggests making her Creamy Cream Cheese Cheesecake For Passover Or Not with a macaroon crumb crust.

Photo by Danielle
of Habeas Brulee

If you have celiac, you may want to peruse Gluten-Free Bay’s round-ups of gluten-free Passover recipes from 2007 and 2008.

Last year, we adapted our recipe for Pomegranate Ginger Saffron Braised Lamb Neck to use brisket instead of lamb neck as the main course for our seder, and it was a hit. Brisket is traditional, of course, but the spices we used added a new twist to the old way of doing things. Another way of bring tradition in is using your family’s older recipes (or someone’s family’s recipes, anyway), like these Cucumber Salads in Two Grandmotherly Styles.

Photo by Elana
of Elana’s Pantry

The Jew and the Carrot suggests making Muhammara (Roasted Red Pepper and Walnut Dip) with matzah meal, and passing it and other dips around the seder table with the parsley to help with those mid-seder munchies.

Photo by Julie
of A Finger in Every Pie

No discussion of Passover food would be complete without a few recipes for charoset. Charoset is a sweet concoction eaten on matzah, meant to resemble the mortar used by our ancestors in building pyramids when we were slaves in Egypt. It comes in all sorts of versions, using different fruits and spices depending on their origin. Here are a few recipes for charoset from Elana’s Pantry, Slashfood, and A Finger in Every Pie.

Photo by Helen
of Tartlette

And forget those awful, dry coconut macaroons you drag out of the cupboard every year to put on the seder table. Try making some light, delicious macarons following Tartelette’s instructions instead!

… And, of course, you can find even more Passover recipes on the FoodieView Recipe Search Engine.
Danielle is an attorney, glassblower, and occasional chef who shares her recipes, stories, and food photography on her blog, Habeas Brulee