Sarra Ina Garten Passover recipes include slow-braised brisket, herb-roasted lamb, golden roast chicken, fresh spring salads, and flourless desserts that belong on the holiday table. These 20 picks skip the flour and focus on what Passover cooking does best: tender meats, seasonal vegetables, and simple, elegant sides and sweets.
Passover Mains
1. Brisket
Fork-tender brisket braised low and slow with sliced onions, garlic, crushed tomatoes, beef stock, red wine vinegar, brown sugar, tomato paste, and Worcestershire until the meat practically falls apart and the sauce is thick and savory. The sweet and tangy braising liquid reduces into a rich glaze that coats every slice. About four hours and twenty minutes, mostly hands-off, for the centerpiece of any seder table.
2. Whole Perfect Roast Chicken
Whole roasting chicken rubbed with melted butter, stuffed with thyme, halved lemon, and a head of garlic, then roasted on a bed of onions, carrots, and fennel until the skin is deeply golden and crispy while the meat stays juicy. The vegetables caramelize in the pan drippings and practically become a side dish on their own. About an hour and thirty-five minutes for a Passover main that never goes out of style.
3. 4 Hour Lamb
Bone-in leg of lamb rubbed with salt, pepper, garlic, and rosemary, then braised with white wine, chicken stock, onion, carrots, and celery until the meat is so tender it slides right off the bone. The slow braise turns the braising liquid into a rich, savory sauce. Four hours and fifteen minutes for a showstopping Passover roast.
4. Lamb Chops in Oven
Herb-crusted lamb rib chops rubbed with garlic, rosemary, thyme, Dijon mustard, lemon zest, and lemon juice, then roasted until golden on the outside and juicy pink inside. The herb crust is aromatic and savory with a bright citrus note. Done in just 27 minutes for an elegant Passover main that feels effortless.
5. Beef Tenderloin
Roasted whole beef tenderloin rubbed with olive oil, Dijon mustard, garlic, rosemary, thyme, salt, and pepper for a crust that is savory and aromatic while the interior stays buttery and pink. The mustard-herb coating creates a beautiful golden exterior. About 40 minutes total for a simple, impressive Passover roast.
6. Salmon With Melting Tomatoes
Pan-seared salmon fillets roasted with halved cherry tomatoes, sliced garlic, red onion, optional white wine, and capers until the tomatoes burst into a warm, saucy bed underneath the flaky fish. Fresh basil and lemon wedges finish each plate with a bright, herby note. Done in just 25 minutes for a light Passover alternative to red meat.
7. Halibut With Herb Butter
Flaky halibut fillets seared in olive oil and topped with a compound butter made from softened butter, garlic, parsley, dill, lemon zest, and lemon juice that melts into a rich, golden sauce right on the plate. The butter pools around the fish and makes every bite savory and aromatic. Done in about 22 minutes for an elegant fish course.
Starters
8. Deviled Eggs
Hard-boiled eggs filled with a smooth mixture of mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper, then finished with a dusting of paprika and optional fresh chives or dill. The filling is tangy and creamy without being too heavy. Ready in about 25 minutes for a classic seder starter that always disappears first.
9. Cream of Asparagus Soup
Velvety soup made by simmering fresh asparagus with onion, garlic, and butter in chicken stock, then blending smooth and finishing with a swirl of heavy cream and a squeeze of lemon juice. The soup is bright green with a clean, fresh asparagus flavor that signals spring has arrived. Done in about 35 minutes for a warm, elegant first course.
Passover Sides
10. Tzimmes
Carrots and sweet potatoes roasted with dried apricots, golden raisins, orange juice, honey, melted butter, and cinnamon until everything is caramelized, sticky, and sweet with tender, jammy fruit throughout. Optional toasted walnuts add a little crunch on top. About an hour and fifteen minutes for the most traditional Passover side on this list.
11. Roasted Asparagus With Parmesan
Trimmed asparagus spears tossed with olive oil, salt, and pepper, roasted until the tips are crispy and the stalks are tender, then showered with freshly grated Parmesan and a squeeze of lemon. Simple and bright with just five ingredients. Done in just 20 minutes for the fastest spring side on the Passover table.
12. Glazed Carrots
Sliced carrots simmered with sugar, butter, water, and salt until the liquid reduces into a glossy, buttery glaze that coats each piece with a sweet, caramelized shine. Fresh parsley adds a pop of color at the end. Ready in about 25 minutes for a simple, elegant side that pairs with any Passover main.
13. Buttermilk Mashed Potatoes
Yukon Gold potatoes boiled until tender, then mashed with buttermilk, butter, salt, and pepper for a tangy, creamy side that goes with everything from brisket to roast chicken. The buttermilk adds a subtle brightness that keeps the potatoes from tasting heavy. Done in about 35 minutes for the most reliable side on the seder table.
14. Smashed Potatoes
Small Yukon Gold potatoes boiled whole, smashed flat, then finished with butter, warmed half-and-half, salt, pepper, and optional fresh herbs for a rustic, chunky potato side with creamy centers and rough, buttery edges. Less fussy than traditional mashed potatoes but just as satisfying. Done in about 35 minutes.
15. Roasted Beet Salad
Earthy roasted beets sliced and layered over arugula with crumbled goat cheese, toasted walnuts, and a tangy dressing of balsamic vinegar, orange juice, Dijon mustard, honey, and olive oil. The sweet, tender beets against the sharp cheese and peppery greens make every bite interesting. About an hour total for a colorful Passover side salad.
Spring Salads
16. Fennel Orange Salad
Thinly sliced raw fennel layered with fresh orange segments, drizzled with olive oil and lemon juice, and finished with chopped dill or parsley for a bright, refreshing salad with a crisp anise-like crunch against sweet, juicy citrus. No cooking required and ready in about 15 minutes. A light, palate-cleansing side for a heavy Passover meal.
17. Snap Pea Salad
Crisp sugar snap peas blanched for just two minutes to keep their crunch, then tossed in a bright dressing of lemon juice, olive oil, Dijon mustard, fresh dill, and mint. The peas stay snappy and green while the herbs make everything taste fresh and light. Done in about 12 minutes for a vibrant spring side.
Passover Desserts
18. Chocolate Flourless Cake
Rich, dense cake made with bittersweet chocolate, butter, sugar, eggs, vanilla, and cocoa powder with absolutely no flour, baking into a fudgy, intensely chocolatey round with a crackly top and a soft, truffle-like center. Dusted with powdered sugar for a simple finish. About 40 minutes for the most important Passover dessert on this list.
19. Chocolate Mousse
Bittersweet chocolate melted with butter, then folded with whipped egg whites, sugar, vanilla, optional espresso powder, and whipped heavy cream into a silky, airy mousse that is deeply chocolatey and light at the same time. No flour needed and ready in about 15 minutes of hands-on time plus chilling. A simple, elegant Passover dessert that can be made ahead.
20. Limoncello Fruit Salad
Strawberries, blueberries, raspberries, pineapple, and green grapes tossed with Limoncello, honey, lemon juice, lemon zest, and chopped fresh mint for a bright, boozy fruit salad with a sweet citrus kick. No cooking required and ready in about 15 minutes. A refreshing, light way to end the seder meal.
