Molly Yeh Has Some Pretty Epic Passover Recipes
Giving us no reason to eat matzo pizza for every meal this week.
After day two or three of matzo pizza, matzo brie and matzo bagels (matzo schmeared with cream cheese and topped with lox, of course), we get a little matzo-ed out. Which is why we turn to Molly Yeh for some much-needed Passover inspiration and relief from matzo-fatigue.
A big, beautiful roasted brisket is perfect for your seder, but what about the remaining dinners during the holiday? Enter Molly's potato tot-topped hotdish, which feeds a crowd, so you'll probably have leftovers to reuse throughout the week. Pro tip: Do the legwork over the weekend and set yourself up for a meal that you can pop in the oven when you get home from work with zero effort.
This crisp salad shows off the best of spring, like radishes, cucumber and fennel, and takes only 25 minutes to make. (You can skip the cheese if you're serving meat … it's a nice addition, but you won't miss it!)
Turkey Meatballs with Creamy Tahini and Chimichurri
Molly loves these meatballs because they're secretly packed with spinach and are super freezer-friendly, making them another clutch mid-week Passover staple. She pairs them with a creamy tahini sauce and says that when it's not Passover, she'd probably drop them on top of a pile of pappardelle.
Sweet spring carrots and bright, fresh herbs balance out the spicy harissa dressing in this simple salad. Harissa is a Middle Eastern spice blend or paste made of hot chiles and spices like garlic and coriander seed. If you're serving a spice-averse crowd, halve the amount of harissa in the dressing.
A slight twist on the classic Israeli salad, Molly adds in sliced radishes and mint leaves to this make-ahead side. Za'atar is a Middle Eastern spice blend that's usually made with a mix of thyme, oregano, marjoram and sesame seeds. Each blend varies by who is making it, so double check that your version is Passover-approved.
Chocolate Tahini Macaroons
Step away from the can of stale coconut macaroons. Fresh macaroons – we're talking crispy exteriors and soft, chewy on the inside – are so easy to make and a great project to take on with your little ones as your sous chefs. Molly tops hers with a tahini glaze and we definitely don't hate anything with tahini.
Passover Chocolate Chip Cookies
A one-bowl, freezer-friendly Passover cookie that actually tastes good sounds too good to be true, but we swear Molly's got you covered. These cookies are made with almond and hazelnut flours and can be made way ahead of time, rolled into individual servings and frozen for up to three months.
Molly takes the flavors from malabi, a Middle Eastern rose-scented pudding, and uses them to flavor coconut macaroons. We're obsessed with that bright pink frosting — it's made with a quick raspberry puree, confectioners' sugar and some rosewater.