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  3. 16 Main Dishes Perfect for Passover

16 Main Dishes Perfect for Passover

March 28, 2017
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Credit: Photo: Caitlin Bensel
Passover is a holiday spent at the table. Food is at the center of the celebration, from the rituals observed during the telling of the Passover story (eating matzoh; sipping 4 glasses of wine) to the big meal itself. These recipes are all free of bread, flours, and leaveners. Combine any of them with the more traditional dishes on your menu, or try a completely modern seder. We follow a basic interpretation of the Passover requirements; be sure to adjust accordingly if you adhere to additional restrictions.
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Olive Oil-Basted Grass-Fed Strip Steak

Credit: Photo: Jennifer Causey
View Recipe: Olive Oil-Basted Grass-Fed Strip Steak

Brushing healthy fat like olive oil onto sizzling grass-fed steak keeps the lean meat juicy and adds rich flavor. We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist.

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Roasted Salmon with Dill, Capers, and Horseradish

Credit: Photo: Christopher Testani
View Recipe: Roasted Salmon with Dill, Capers, and Horseradish

Horseradish, or bitter herbs, is another staple of the Passover table, though it is delicious year-round. Here, it infuses a side of roasted salmon.

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Crispy Chicken Thighs With Schmaltzy Vinaigrette

Credit: Photo: Jennifer Causey
View Recipe: Crispy Chicken Thighs With Schmaltzy Vinaigrette

You'll get all the deliciousness of a roast chicken in a fraction of the time when you opt for bone-in thighs as opposed to a whole bird. Schmaltz, a Yiddish word for chicken fat, is the base for a bright pan sauce that's drizzled over the vegetables and crispy chicken thighs. A cast-iron skillet will maintain an even heat so the hot drippings don't smoke or scorch. Plan out your moves, like steps in a dance, so you can cook efficiently without losing focus. Prep vegetables while the oven preheats, sear chicken while the potatoes roast, and make the sauce just as the chicken finishes baking.

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Chimichurri Chicken Thighs With Potatoes

Credit: Photo: Jennifer Causey
View Recipe: Chimichurri Chicken Thighs With Potatoes

An herb-packed chimichurri sacue makes this meat-and-potatoes main vibrant and exciting. Double the mixture and spoon it over grilled steak or fish on another night. For less heat in both the chimichurri and the potatoes, remove the seeds from the Fresno chile.

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Five-Spice Flank Steak

Credit: Photo: Caitlin Bensel
View Recipe: Five-Spice Flank Steak

This quick spice rub lends robust flavor and helps achieve delicious charring on the surface of the meat. Flank steak is a lean cut that's relatively inexpensive; be sure to slice thinly across the grain for tender bites.

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Chimichurri Roasted Chicken with Potatoes and Onions

Credit: Photo: Jennifer Causey
View Recipe: Chimichurri Roasted Chicken with Potatoes and Onions

A whole chicken, cut into quarters, lets everyone enjoy their favorite parts of the bird. You can quarter the chicken yourself by removing each breast first, then the thigh and leg pieces. You can also ask your butcher to do this, or purchase leg quarters and bone-in breasts. The skin will help to insulate the meat and lock in the chimichurri flavor as it roasts in the hot oven. It’s easiest to remove the skin and replace it after rubbing the herb mixture over the chicken. A quick broil after roasting gets the potatoes nice and crisp.

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Paprika-Rubbed Sheet-Tray Chicken

Credit: Photo: Justin Walker
View Recipe: Paprika-Rubbed Sheet-Tray Chicken

Roman also uses this paprika rub to smear on pork roasts or to marinate chicken. It’s her go-to seasoning that makes everything taste like really great sausage. The low and slow oven heat ensures none of the spices or bits of garlic burns, while giving the chicken fat plenty of time to render out slowly and evenly.

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Slow-Roasted Chicken

Credit: Photo: Greg Dupree
View Recipe: Slow-Roasted Chicken

A few simple tricks deliver some of the best home-roasted chicken you’ve ever had: spatchcocking (butterflying), pre-salting, roasting at a super low oven temp, and quickly crisping the skin on the stovetop. We focus on the technique here—use this same method with any of your favorite roast chicken flavorings, such as fresh herbs, lemon, or spices. Spatchcocked poultry cooks more quickly and evenly. If you’d prefer not to spatchcock the bird yourself, just have your butcher do it. Place the chicken on the bottom shelf of your refrigerator, and make sure no liquids escape from the uncovered dish to avoid cross-contamination.

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Chicken Thighs With Harissa Vegetables

Credit: Photo: Victor Protasio
View Recipe: Chicken Thighs With Harissa Vegetables

Home cooks often complain that their slow cooker meals always end up as soup, and they wonder where all the liquid comes from. Anything you put in the slow cooker will release liquid as it cooks, and there's no way for that liquid to evaporate. If you're not careful, you will indeed end up with soup. Sometimes, it's best to add no liquid to the cooker.

Here, we toss onion wedges, baby potatoes, and large carrot chunks with oil and harissa (look for it with the hot sauces or in the global foods section). We then arrange seared chicken thighs on top and cook the mixture with no liquid added. Over the long cooking period, the chicken releases juices that baste the veggies underneath and create just enough sauce.

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Red Wine-Marinated Steak With Balsamic Onions and Slaw

Credit: Photo: Jennifer Causey
View Recipe: Red Wine-Marinated Steak With Balsamic Onions and Slaw

Cook this with either hanger or flank steak, whichever you prefer. The onions add a hit of umami, but feel free to omit them.

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Sumac Chicken with Caulifower and Carrots

Credit: Photo: Caitlin Bensel
View Recipe: Sumac Chicken with Caulifower and Carrots

This sheet-pan dinner made chicken a winner in January 2017, with a ground sumac and brown sugar rub. You can also use sumac on roasted vegetables, stir it into vinaigrette, or try it in our Maple-Sumac Roasted Walnuts recipe.

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Roasted Lamb with Fennel, Rhubarb, and Strawberries

Credit: Jennifer Causey
View Recipe: Roasted Spring Lamb With Fennel, Rhubarb, and Strawberries

Mix up your protein with a stunning rack of lamb. The beautiful addition of strawberry and rhubarb adds a seasonal twist to this upscale feast.

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Apricot-Sage Chicken with Carrots

Credit: Greg DuPree
View Recipe: Apricot-Sage Chicken with Carrots

Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat. You can also thin the preserves in a small saucepan over medium heat and brush over roasted pork tenderloin, salmon fillets, or a rustic apple tart. A little butter stirred in at the end adds body to the sauce.

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Roasted Salmon with Oranges, Beets, and Carrots

Credit: Greg DuPree
View Recipe: Roasted Salmon with Oranges, Beets, and Carrots

Swap out heavy brisket for a lighter seafood dish. Oranges, beets, and carrots brighten the one-pan main, and the simply seasoned fillet is elegant enough to serve to a crowd.

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Smoky Brisket with Peppers and Onions

Credit: Jennifer Causey
View Recipe: Smoky Brisket With Peppers and Onions

Slow-cooking tougher cuts of meat, like a brisket, gradually melts the thin marbles of fat into the meat, creating a meltingly tender result. Canned chipotle peppers — smoked jalapeños in tangy adobo sauce — add heat and smoky flavor with just one ingredient. 

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Classic Beef Pot Roast

Credit: Photo: Caitlin Bensel
View Recipe: Classic Beef Pot Roast

This dish is our most popular recipe ever. It has kept that distinction since it was first published in October 2006, probably because it’s such a crowd-pleaser. To serve, carve the roast into large pieces, ladle the rich broth over the top, and sprinkle with fresh flat-leaf parsley.

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    View All

    1 of 16 Olive Oil-Basted Grass-Fed Strip Steak
    2 of 16 Roasted Salmon with Dill, Capers, and Horseradish
    3 of 16 Crispy Chicken Thighs With Schmaltzy Vinaigrette
    4 of 16 Chimichurri Chicken Thighs With Potatoes
    5 of 16 Five-Spice Flank Steak
    6 of 16 Chimichurri Roasted Chicken with Potatoes and Onions
    7 of 16 Paprika-Rubbed Sheet-Tray Chicken
    8 of 16 Slow-Roasted Chicken
    9 of 16 Chicken Thighs With Harissa Vegetables
    10 of 16 Red Wine-Marinated Steak With Balsamic Onions and Slaw
    11 of 16 Sumac Chicken with Caulifower and Carrots
    12 of 16 Roasted Lamb with Fennel, Rhubarb, and Strawberries
    13 of 16 Apricot-Sage Chicken with Carrots
    14 of 16 Roasted Salmon with Oranges, Beets, and Carrots
    15 of 16 Smoky Brisket with Peppers and Onions
    16 of 16 Classic Beef Pot Roast

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