There are infinite variations on charoset, the sweet paste served during Passover to recall the mortar Jewish slaves were forced to work with. This one comes from pastry chef Fany Gerson.

Chef Michael Solomonov uses this charoset to top his beef-filled mina, a Sephardi Passover pie. He adds carrots, horseradish, and cilantro, to the classic apple and walnut. 

Allegra Ben-Amotz's Persian charoset has a medley of fruits that are balanced with three types of nuts: walnuts, pistachios, and pecans. This charoset can be made up to a week ahead of time.

Making kosher for Passover matzo requires very fast work in the kitchen — no more than 18 minutes can pass from the time water touches the flour and when the matzos are pull from the oven. If you are concerned about kashrut, save this recipe for another time.

Patricia (Patti) Reinfeld Kolodny's mother Evelyn dictated the family's gefilte fish recipe to her while lying in an ICU bed after a heart attack. Patti promptly followed it and brought gefilte fish to her mother in the hospital.

Mitchell Davis' mother Sondra had always told him that her matzah ball recipe was simply the one from the back of the box of matzah meal. But, when they made the soup together, it was clear that his mom had her own tricks.

Why should kneidlach (Yiddish for matzo balls) be reserved for soup? Here, cookbook author and historian Michael Twitty reimagines fluffy kneidlach as a fun Seder side dish with horeradish-flecked yassa sauce.

In this Syrian Passover recipe, the more common bulgur or semolina wrapping for kibbeh (sometimes called kubbeh) is replaced with one made from rice. If you don't eat kitniyot on Passover, save this recipe for another festive dinner.

This matzo ball soup brings together both sides of Dana Harary's family. The spicing comes from her father's Yemenite heritage, while the matzo balls are her Ashkenazi great-grandmother's recipe.

Preserves made with root vegetables, honey, and vinegar or lemon called eingemachts were part of Ashkenazi Passover tradition for generations, but aren't as common today. This recipe uses beets for a ruby-hued version.

Flavored with ginger, turmeric, paprika, cinnamon, chili powder, and cayenne pepper, cookbook author and culinary historian Michael Twitty’s West African Brisket packs a serious punch.

In Michel Thouati's family, tender beef cheeks from are cooked in their own juices along with cumin, coriander, mace, and cinnamon.

This crispy matzo-meal fried chicken gets a spicy kick courtesy of some hot sauce. And no, you don’t have to wait until Passover to make it.

Michel Thouati, whose family fled Spain for North Africa during the Inquisition, grew up with this recipe. When he tried to recreate it as an adult, it took him 15 years of experimenting to match the taste he remembered from childhood.

The brisket recipe in chef Michael Solomonov’s family has evolved with each generation. His grandmother made hers with Heinz Chili Sauce and his mother added coffee. Michael uses espresso and dried apricots in their place.

Layered matzo pies called minas are an important part of Sephardi Passover tradition. They can be made with meat or various vegetables. This one from Alexandra Zohn is vegetarian and uses both Parmesan and cream cheese.

"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards,” explains cookbook author Alison Roman. You will find both in her recipe. 

Every Passover, Sigi Mantel’s grandmother Aliza made this layered Syrian dish for a Passover lunch she hosted the day after Seder.

For cookbook author and culinary historian Michael Twitty, collard greens are a constant on the table. While often made with ham hocks, Michael’s collards are kosher, and get their flavor from spicy cayenne and bright lime.

Stirring frequently is vital for this recipe as it helps the rice release its starch, which produces a creamy, yet pareve, dish. If you are busy prepping Passover dinner, ask a friend or family member to help with the stirring.

In some Ashkenazi homes, it's customary to serve tzimmes at nearly every holiday and Friday night dinner. This recipe from Sonya Sanford offers a modern spin on the classic.

In Micaela Pavoncello's Roman family, the Seder menu reflects what's in season during spring. Her recipe for Roman-style artichokes is simple and opts for water instead of wine for the cooking liquid.

Born in Algeria, Michel Thouati often celebrated Passover with his extended family in France. The cooking leading up to the holiday took days with different aunts and uncles preparing dishes they were known for including this bright salad.

Passover Seder menus are often rich affairs. This bright and refreshing salad with bits of broken matzo is a welcome addition.

Pastry chef Fany Gerson's richy flourless chocolate cake gets a spicy-smoky hit from chipotle peppers. It's wonderful with the sauce, but can also be served on its own.

These kosher for Passover cookies call for almonds in three forms — whole, slivered, and almond extract. The result is deliciously nutty.

“While the origins of this cake are most likely Portuguese, it had a first wave of popularity in Italy in 1660, in Livorno," writes cookbook author Benedetta Jasmine Guetta. It can be prepared a couple of days in advance.

Every year on Passover, baker Uri Scheft's family makes a big batch of this compote so it can be enjoyed not only at Seder, but throughout the week. It's surprisingly light, which is welcome after a heavy meal, he notes.