Stories / Recipes

Passover Seder

Anya Hoffman

Anya Hoffman

April 15, 2014


Make sure the second night of Passover truly is different than all other nights by preparing a feast that combines traditional, Bubbe-approved favorites like wine-braised brisket with outside-the-macaroon-box dishes like halvah pots de crème. 

Fennel and Arugula Salad 

Add a pinch of fennel pollen and smoked sea salt to bring fennel to the next level in this simple salad. 

Wine-Braised Friday-Night Brisket 

A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket. 

The Chanin-Platzer Family Matzoh Stuffing 

Sort of like a matzoh-based version of bread pudding, this satisfying stuffing is studded with fragrant mushrooms and makes a great accompaniment to brisket or roast chicken. 

Halvah Pots de Crème 

With its beautiful pumpkin color, unusual flavors, and creamy texture, this flour-free dessert is the perfect Passover finale.