This Chicken With Artichokes and Lemon is Festive and Forgiving

Passover commences this weekend, and for many, preparation may be underway. With busy schedules and seasonal illnesses, the arrival of the holiday may feel sudden.

Savoring Passover: Recipes for a Festive Seder and Beyond

For those seeking a straightforward yet elegant main course for the Seder or Passover festivities, Joan Nathan’s chicken with artichokes and lemon presents a timely solution. This accessible skillet chicken recipe, inspired by Moroccan flavors, offers both celebratory flair and flexibility. Preparation can be accomplished within an hour on the Seder day, or conveniently in advance for reheating. Its adaptability extends to ingredient options, accommodating both fresh and frozen artichokes, a practical consideration during busy pre-holiday periods.

Many observing Passover will be stocking up on matzos. Matzo can be enjoyed simply or incorporated into various dishes. A family favorite for Passover meals is matzo lasagna. This comforting dish mirrors the classic Italian-American lasagna, featuring tomatoes and a blend of ricotta, mozzarella, and Parmesan cheeses. Matzo crackers replace traditional noodles to construct the layers.

No Passover celebration seems complete without chocolate caramel matzo toffee. This treat, adapted from a recipe by Marcy Goldman, is a highly anticipated part of the holiday each year.

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Transitioning to non-Passover fare, consider Hetty Lui KcKinnon’s vegetarian interpretation of wat tan hor. This Cantonese, Singaporean, and Malaysian dish features rice noodles smothered in savory egg drop gravy. While the recipe suggests bok choy, various green vegetables such as kale, broccoli, or snow peas can be used to create this flavorful and adaptable dish. Tofu can be added for a heartier version. Thin rice noodles serve as a suitable substitute if thick noodles are unavailable. The recipe’s versatility is characteristic of KcKinnon’s culinary style.

For seafood enthusiasts, a pairing of salmon and anchovies comes together in Cybelle Tondu’s recipe for salmon with radicchio and anchovy sauce. A distinctive element is the addition of honey to the mustard dressing, which balances the radicchio’s bitterness and the lemon’s acidity. The salty anchovy sauce complements the salmon’s texture, resulting in a refined and noteworthy dish.

Concluding with dessert, a visually appealing and seasonally appropriate option for the Seder table is a new recipe for rhubarb-almond crumble. This vegan and gluten-free dessert features almond butter in the crumble topping and a jam-like rhubarb filling, offering a comforting and springtime-inspired treat with familiar flavors.

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Check back on Monday for more recipe selections.