FAVOURITE DISHES FOR THE PASSOVER SEDER

Joyce Goldstein: “I cook for family Christmas, Thanksgiving … those I can do in a day, day-and-a-half.

“The Seder is two or three days of cooking; it’s a lot of preparation. And if you want to do multiple courses, you have to do a game plan the week before … so that when the Seder comes, other than having the Seder plate ready and the table looking beautiful, you can relax.”

Soups: Asparagus Soup with Saffron from the Veneto; Italian Passover Soup with Chicken Dumplings and Eggs.

Vegetables: Spring Vegetable Stew (Carciofata di Trieste); Braised Artichokes, Favas, and Lettuce.

Fish: Fish with Sephardic Tomato and Rhubarb Sauce; Fish with a Sauce of Artichokes.

Meat and Poultry: Turkish Lamb with Green Garlic; Roast Chicken with Orange, Lemon, and Ginger.

Desserts: Sephardic Orange and Almond Cake; Hazelnut Sponge Cake.

Judi Rose: “One of the challenges is there’s so much preparation for Passover beforehand: cleaning and making cookies, and getting ready to entertain guests.

“So one of the golden rules for me is that the meal itself is delicious but you can plan and prepare most of it ahead. Then it’s really easy to put together at the last minute.”

Small Plates: Chatzilim “Poor Man’s Caviar” ; Katsis Kishuim (Israeli zucchini pâté).

Vegetables: Imam Bayeldi (Turkish baked eggplant); OvenCrisp Potatoes.

Fish: Gefilte Fish Provençale; Salmon under a Pecan Crust.

Meat and Poultry: Greek-Jewish Lamb Fricassée; Biblical Chicken (chicken breasts with oranges, honey and almonds; use potato starch in place of flour and cornstarch). Desserts: Mirkatan (Armenian Fruit Compôte); Cinnamon Balls.