While every Passover Seder should make space for the classics—fragrant matzah ball soups, classic potato kugel, the gefilte fish someone insists on putting on the table—it’s always good to keep room for something new. This Passover, turn to these seven stellar recipes from star chefs and cookbook authors, which come with several delicious wine pairings, mostly kosher!
From deviled eggs topped with crispy gribenes to a mina laced with coffee and cardamom, these wine-friendly dishes are bound to be classics in Seders to come. Chag Sameach!
7 Top Recipes for Passover, with Wine Pairings
- Horseradish Deviled Eggs with Chives and Gribenes
- Mina de Espinaca
- Matzah-Crusted Skillet Salmon with Artichokes
- Schug-Marinated Baby Lamb Chops
- Short Ribs with Carolina Gold Barbecue Sauce with Grilled Asparagus
- Mina with Ground Beef, Cardamom and Coffee
- Chocolate Quinoa Cake
What makes a wine kosher? We have the answer.
Horseradish Deviled Eggs with Chives and Gribenes
For any Seder or potluck, there is no going wrong with a platter of good deviled eggs—especially if they’re topped with fried chicken skins. This recipe for deviled eggs with gribenes is from acclaimed chef Zachary Engel of Award of Excellence winner Galit, a Middle Eastern and Jewish diasporic restaurant in Chicago’s Lincoln Park. Kicked with horseradish and tinted with turmeric, these deviled eggs pair well with both red and white wines, making them a welcome addition to any appetizer hour.
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Mina de Espinaca (Spinach and Matzah Pie)
Step into history with this recipe for mina de espinaca, a spinach and matzah pie, from the debut cookbook of nonprofit organization the Jewish Food Society, The Jewish Holiday Table: A World of Recipes, Traditions and Stories to Celebrate All Year Long (2024, Artisan). At the society, founder Naama Shefi and a team of researchers document Jewish culinary heritage across the diaspora—from lavish holiday meals to intimate family recipes. Filled with cheese, potatoes, eggs and spinach, this Passover pie comes from New York City pastry chef Alexandra Zohn, whose family moved from Turkey to Mexico City in the 1920s. Paired with a Sauvignon Blanc or Chardonnay, this dish is a great celebration of both springtime and Pesach.
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Matzah-Crusted Skillet Salmon with Artichokes
“Food is never just food—it carries stories, traditions and transformations that reflect the complexities of Jewish life across centuries,” says food historian and cookbook author Hélène Jawhara Piñer. In her tribute to Sephardic cooking, Matzah and Flour: Recipes From the History of the Sephardic Jews (2025, Academic Studies Press), Piñer gives modern updates to historic recipes like this Catalan matzah-crusted salmon, served with baby artichokes, fried eggs and Spanish cheese. Served hot from the skillet and paired with a kosher white wine, this dish makes for a delectable all-in-one Seder!
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Schug-Marinated Baby Lamb Chops
Over the past decade, Adeena Sussman has risen to be one of the most prominent American-Israeli cookbook authors across the globe, highlighting bright and fresh recipes from Tel Aviv and beyond. For your Passover Seder, pass around a platter of these schug-slathered lamb chops from her 2019 cookbook, Sababa: Fresh, Sunny Flavors From My Israeli Kitchen (Avery). Accented with the herb- and spice-filled schug marinade, these chops make a perfect pairing for most Israeli reds, from Rhône-style blends to Cabernets.
Short Ribs with Carolina Gold Barbecue Sauce
For a lip-smacking centerpiece this Passover, try your hand at these short ribs from Miami steak house Papi Steak, an Award of Excellence winner, which features kosher meats and Jewish-influenced dishes. These ribs cook low and slow, either in a smoker or in a standard kitchen oven, lacquered in a mustard-tinted Carolina gold barbecue sauce. Papi Steak pairs this dish with a Tempranillo, preferring a red wine that’s rich, bold and dark-fruited, but not overly tannic.
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Mina with Ground Beef, Cardamom and Coffee
From Michael Solomonov—the chef and owner of Zahav in Philadelphia, one of the United States’ most renowned Israeli restaurants—this mina accents rich beef with fragrant cardamom and coffee and is cleverly encased in sheets of matzah. “It is just like a savory meat pie,” Solomonov told Wine Spectator. This centerpiece pairs with both reds and whites—Solomonov suggests either Israeli Merlot or Viognier.
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Chocolate Quinoa Cake
It can be a stumper to find a Passover dessert that’s both decadent and follows the dietary laws of the day. Enter this quinoa chocolate cake, developed by cookbook author Paula Shoyer, otherwise known as the “Kosher baker.” In her 2015 cookbook, Healthy Jewish Kitchen (Sterling Epicure Co.), she uses cooked, puréed quinoa to create a dense, fudgy texture without flour.
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