What makes Passover recipes different from other recipes? It’s all in the ingredients and the key ingredient to avoid (if you are observing) is flour or any other leavening agents such as baking powder, baking soda, yeast, etc. Instead of these ingredients, we use matzo meal, potato starch and matzo cake meal. In addition to wheat flour, grains including barley, oats and rice are also avoided as well as pasta and other fermented liquids including beer, whisky and alcohol based extracts such as vanilla. A well stocked grocery store will carry an extensive assortment of Passover products that replace these. There is also a large assortment of Kosher for Passover wines and spirits.

The first step towards Passover cooking perfection is to determine how many people will be coming to your seder. If you are going to someone’s house and you’ve been asked to make a Passover dish, you need to know how many people your dish will be serving.

Here are my favorite Passover menu ideas: