Recipes to please the crowd and de-stress the chef

Zucchini and red bell pepper saute

By Jamie Geller, JTA

NEW YORK—Passover may be the mother of all kitchen yuntifs, but stay cool and don’t stress. Here are some of my favorite recipes from last Passover that you will love this Passover and all year.

Last year, 99 percent of what I made for Passover weren’t actually Passover recipes. Of course they were kosher for Passover, but they didn’t require any major Passover ingredient tweaks. These recipes were developed with Passover in mind and have become staples in my year-round repertoire because they were super easy and got the most oohs and ahhs.

OK, real gourmet chefs don’t keep a tally of how many people flipped over this or that dish—but I really need to know. The winners on my menu get to come back and try for eternal stardom.

And the winners are:

Salmon Croquettes with Tropical Fruit Salsa: You can make this even easier by skipping the fresh salmon and using good quality canned salmon.

Zucchini and Red Bell Pepper Saute: Shamelessly simple and super beautiful, it is pleasing to the eye and the palate. Audience applause told me that the zucchini actually tasted better when prepped this way.

Pomegranate Braised Brisket: So tender and so sweet, this piece of meat just melts in your mouth.

Follow my lead, and this year every dish you serve will be truly delicious, not just “pretty good for Pesach stuff.” Chag kasher v’sameach—Have a happy and kosher holiday!