Passover is a holiday all about freedom — and food! But the restrictions on hametz (leavened food or food containing a leavening agent) and, for many Ashkenazi Jews, kitniyot (legumes, various grains and corn) make a lot of dishes off limits. Check out these traditional and updated recipes for your dinner table. Unless otherwise specified, all recipes are free of kitniyot and thus kosher for Passover for both Sephardi and Ashkenazi Jews. Find even more Passover recipes here.
Salat Tapuz, an orange salad
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Pronounced: AHSH-ken-AH-zee, Origin: Hebrew, Jews of Central and Eastern European origin.
Pronounced: khah-METZ or KHUH-metz, Origin: Hebrew, bread or any food that has been leavened or contains a leavening agent. Hametz is prohibited on Passover.
Pronounced: kit-nee-YOTE, Origin: Hebrew, meaning “little things,” the term here refers to legumes, corn, rice and other non-hametz foods prohibited for use on Passover by some Ashkenazic rabbis in the medieval period. Many Sephardic Jews (and Conservative Jews) do allow them on Passover.
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Pronounced: seh-FAR-dik, Origin: Hebrew, describing Jews descending from the Jews of Spain.