Passover

When you’re not in the mood to do much work, you need a marinade that does the work for you.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.

Earthy-sweet beet purée gives this gluten-free chocolate cake a beautiful red velvet hue.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

Like deviled eggs—but faster, easier, more delicious, and fancier-sounding.

These crunchy garlic chips belong on every steak you make.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Choose a chocolate that does not exceed 64% cacao for a mousse with the smoothest texture. If you want the mousse to be fully non-dairy, look for a vegan chocolate bar, though the flavor may differ slightly.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Caramelized white chocolate forms the base of this rich ganache confection; the snowballs are more like truffles than cookies.

Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.