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"&lt;strong&gt;Why is this menu different from all other seder menus?&lt;/strong&gt; Because we've honed in on our 18 best (and chametz-free) recipes for Passover. Matzo ball soup, brisket, short ribs, we've got everything you need to get through the holiday\u2014all 7 days of it. &lt;p&gt;What requires you to do little more than turn on your oven and still feeds a large crowd? This side of salmon. Even better, serving fish over meat means the rest of your table doesn\u2019t need to be dairy-free.\u00A0&lt;/p&gt; A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes\u2014anything goes. &lt;p&gt;Light, fresh, and flavorful: This spring salad has it all. But what we really love is what it doesn't have\u2014gefilte fish.\u00A0&lt;/p&gt; &lt;p&gt;While Roman Jews traditionally served fried artichokes on Passover, this stovetop recipe is just as flavorful (and a whole lot easier).\u00A0&lt;/p&gt; 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. &lt;p&gt;Roasted mushrooms have a meaty, slightly smoky flavor that\u2019s reminiscent of bacon (seriously).\u00A0 Poach the eggs in advance and re-warm just before serving.\u00A0\u00A0&lt;/p&gt; &lt;p&gt;When done right, haroset should be sweet, salty, chewy, and a little crunchy. This pistachio-studded version doesn\u2019t disappoint.&lt;/p&gt; &lt;p&gt;Dress this salad with the acidic components first so the produce can absorb some of those flavors before being coated with oil.&lt;/p&gt; &lt;p&gt;Passover means it\u2019s spring\u2014which also means you can finally eat asparagus at every meal. This paired-down recipe stays away from the non-Kosher ingredients (hello, Dijon mustard) included in many vinaigrettes.\u00A0&lt;/p&gt; There\u2019s an entire chicken in this soup, and then some. Not a mistake. You\u2019ll 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. You know those dishes that everyone says taste even better if you make them ahead of time? This is a perfect example. The flavors continue to deepen as the braise sits, and it\u2019s that much easier to skim the surface when the sauce has a chance to chill. A side dish that\u2019s equally good with a crusty steak, broiled fish, or seared lamb chops. &lt;p&gt;The best part of this crunchy-sweet dessert? Its final kick of cayenne pepper.\u00A0&lt;/p&gt; &lt;p&gt;Tahini is a Passover favorite because it adds creaminess without using dairy. Test your squash for doneness\u2014undercook it and it will be bitter and tough.\u00A0&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt; If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces. If a fudgy brownie and chewy chocolate chip cookie had a baby, it would be this decadent creation. The late Richard Sax, celebrated cookbook author and champion of home cooks the world over, inspired this flourless chocolate cake\u2014a riff on his iconic chocolate cloud cake. Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can\u2019t find unsweetened coconut chips, use two 7-oz. bags of sweetened shredded coconut and reduce the sugar to 1 Tbsp."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/passover-recipes>