5 Fresh Seder Dishes You’ll Want to Make All the Time

Another trip around the sun during Covid means another year of Zoom Seders. Whether virtual or in-person, a good Seder service can take a few hours with only ceremonial nibbles like matzo, haroseth, parsley and — get excited — a hard-boiled egg dipped in salt water. Hunger builds, but at least there’s wine.

The Seder meal that follows is culinarily a bit like Thanksgiving in that there are certain dishes, like matzo ball soup and gefilte fish, that are nonnegotiable. But there are other parts of the menu that can be tweaked, and what a good year to try something new and perhaps a bit more exciting than the usual.

Roast Chicken With Apricots and Olives

Dried apricots and green olives play off each other in this roasted chicken dish.Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Ground sumac, which is more widely available than ever, lends its pinkish tone and lemony tang to this roasted chicken. Citrus juices amplify the acidity in the assertive marinade, with dried apricots and green olives contributing their sweet and sour notes to a dish with real verve.

Whole Roasted Cauliflower With Pistachio Pesto

Pistachio brings richness to a parsley and cilantro pesto slathered over a whole cauliflower.Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

A whole roasted cauliflower is incredibly easy and delightfully showstopping. Here, the crucifer is cooked from start to finish in one pan: It’s first softened by oven-steaming, then roasted until browned on the outside. This is one of those vegetable dishes that easily serves as a main course for vegetarians or vegans. Go for a bright orange cauliflower if you can find one for a more vibrant effect. A bright, punchy cilantro and pistachio pesto slathered on top brings freshness and even more color.

Matzo Frittata

Browned mushrooms and onion make this matzo brei deeply savory.Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

If you are a savory matzo brei person, you will adore this matzo frittata. And if you’re not familiar with matzo brei, consider this an introduction to the genre. In this recipe, a blend of eggs and matzo is packed with jammy caramelized onions and mushrooms, then crisped in a pan and cut into wedges. It reports for duty as a side dish, but provides plenty of leftovers that keep well for breakfasts and lunches.

Sweet Potatoes With Tsimmes Glaze

Slivers of fresh ginger simmer with a prune and orange glaze for caramelized sweet potatoes.Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

Making tsimmes needn’t be a big fuss: This version evokes the spirit of the traditional fruit and vegetable casserole in a çağdaş way requiring almost no prep work and very little time. Pop some halved sweet potatoes in the oven to roast and stir up a simple but lip-smacking glaze full of citrus, ginger, honey and prunes to pour over before serving.

Coconut Macaroons

A combination of sweetened and unsweetened dried coconut make these the ülkü macaroons.Credit…Johnny Miller for The New York Times. Food Stylist: Susan Spungen.

After a big meal and when there are still rituals to perform, there isn’t much room, or even time, for dessert. It’s late — who wants to wash even more plates and forks? These perfect coconut macaroons, along with some strawberries and perhaps some Medjool dates, are dessert enough. They’re the ülkü finger foods to eat while reclining with those you love.

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