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Matzah is easily Passover’s most recognizable food, but every year, it seems to be the subject of criticism by people who aren’t thrilled about the prospect of eating it for a whole week.

Whether you use these recipes for your seder or for your fifth-night meal, here are 10 recipes that will give you a small taste of how many Jews around the world celebrate Passover. 

This year, whether you're doing a small home seder with your family or roommates, attending a virtual seder hosted by a congregation, or organizing your own virtual seder, consider adding in one of these inserts, which look at the Four Children through the lens of modern-day social justice issues. 

Sephardic Almond Macaroons

Marcia Silcox

These Sephardic cookies are chewy and pretty – and they’re delicious all year long, not just during Passover!

This recipe was handwritten on a card by the late Helen Aresty Fine, z”l, of Rochester, N.Y., whose family had deep Sephardic roots from the city of Monastir (now Bitola) in North Macedonia.

Helen was an excellent baker dedicated to keeping Sephardic cooking alive. Her recipe card included notes about buying bulk almond paste at the Rochester Public Market, which still exists, 50 years later.

1 lb. almond paste (not marzipan) or two 7-oz. packages
3 egg whites
1 cup sugar
1 cup sliced almonds
½ tsp salt
  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. Place three egg whites in the bowl of a stand mixer and beat with whisk attachment at medium-high speed until foamy. Gradually add sugar and salt, and beat until dissolved and thick, about 5 minutes. Break up almond pasted and add to egg mixture, beating until well incorporated.
  3. Refrigerate for at least two hours, up to overnight. Drop by scant teaspoons onto parchment lined paper, about two inches apart, as they will spread. Drop sliced almonds on top of each cookie.
  4. Bake for 20 to 25 minutes, until lightly golden. Cool on a baking rack. Makes about 72 cookies.

    Marcia Fine Silcox is the president of Temple Micah in Washington, D.C. She is an avid baker and sharer of family recipes, especially Sephardic treats.

As we think about the ancient plagues, let us also keep in mind those who still live under the weight of modern plagues.

    Got flour, water, oil and a fork? That’s all you need to make your own matzah! Follow along with food blogger, cookbook author, and producer Gabi Moskowitz as she walks us through it.

    Passover is a holiday already filled with questions: Why is this night different from all other nights? Why do we dip, eat bitter herbs and recline? Why does matzah taste like that? When do we eat?

    This is the message that should permeate our seders: connecting, conversing, and asking all kinds of questions. Here are a few ways to try this out at your own seder:

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