In the early part of the 20th century, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. (Photo: Michael Kraus for The New York Times)

For shmurah matzo, the guarding against chametz begins not in the bakery but in the field, with rabbis overseeing the grain from harvest through to milling. (Illustration: Andrew Chuani Ho)

“The New Mediterranean Jewish Table” by Joyce Goldstein not only inspires you to cook, it also educates. She dismisses the notion that there are two styles of Jewish food, one Ashkenazi, from Eastern Europe, and another Sephardic, from southern Europe and the Middle East. It’s not so simple, she says. (Photo: Patricia Wall/The New York Times)

A new, organic shmura matzo is made from wheat and spelt grown on a Yiddish Farm in Goshen, N.Y. Yisroel Bass, the founder and director of the nonprofit farm and learning center, cultivates the grain on 40 acres, mills the flour and takes it to a kosher bakery in nearby Kiryas Joel. (Photo: James Estrin/The New York Times)

There’s supermarket matzo, and then there’s shmura, or guarded matzo, which is often preferred by observant Jews for Passover and which is supervised at every step, from before harvest to the baking. (Photo: James Estrin/The New York Times)

Very sweet and very cute: Such are the marzipan frog pops made by the confectioner Dahlia Weinman. Her Passover assortments include 10-plagues pops and marzipan matzos in various shapes and sizes. (Photo: Dan Neville/The New York Times)

Homemade beet horseradish. (Photo: Andrew Scrivani for The New York Times)

The beef is cooked with a mixture of root vegetables. (Photo: Andrew Scrivani for The New York Times)

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon — that is, a light vegetable broth. (Photo: Gabriela Herman for The New York Times)

For this modern take on traditional boiled beef, beef tenderloin is very gently simmered (never boiled) with root vegetables in stock, then sliced up rosy rare and dolloped with a homemade horseradish aioli and some flaky sea salt It’s piquant, juicy and on the lighter side of a beefy main course The magenta-colored beet horseradish keeps in the fridge for weeks, and it's also great on roast beef sandwiches. (Photo: Andrew Scrivani for The New York Times)

The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy – just dump and stir – and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover. (Photo: Craig Lee for The New York Times)

The reward of these classic one-bowl, gluten-free cookies far outweighs the effort of the making them They are so easy – just dump and stir – and you don't need any special equipment. (Craig Lee for The New York Times)

Hazelnut Citrus Torte (shown) and more delicious recipes for your Seder table and beyond. (Photo: Andrew Scrivani for The New York Times)

To add some funk to Manischewitz, the notoriously sweet kosher wine that’s used as often for a punchline as, say, a punch ingredient, Jill Schulster, the co-owner of JoeDoe, mixed it with Old Pogue bourbon along with a splash of lemon juice and some mellowing fizz from club soda. (Photo: Andrea Mohin/The New York Times)

The chremsel is dusted with with confectioners’ sugar. (Photo: Shannon Jensen for The New York Times)

For the seder plate, an egg is burned, symbolizing the destroyed temple in Jerusalem. (Photo: Shannon Jensen for The New York Times)

Passover seder advice from Joan Nathan. (Photo: Shannon Jensen for The New York Times)

A touch of quinoa flour gives this hazelnut torte an underlying smokiness that makes it more complex than most. It also makes it both gluten-free and kosher for Passover. But if you can’t find quinoa flour, millet flour will work well, too, as would wheat flour (though of course it would no longer be gluten-free). (Photo: Andrew Scrivani for The New York Times)

This dessert bar was first published by The New York Times in 1952 in a review of Passover dishes, and later it appeared in the pamphlet “Holiday Desserts: Cakes, Pies and Puddings for Special Occasions.” The traditional fluden is a leavened pastry, but this version is not. Whipped egg whites mixed with matzo meal, egg yolks, sugar and salt bind the layers together. To be certain that the dessert is kosher for Passover, all ingredients must be endorsed as such by “a recognized rabbinical aut...

This tender, deeply flavored brisket gets its character from two distinct sources. Searing the meat until dark brown gives the sauce a caramelized, intensely brawny taste, while a bracing garnish of fresh horseradish gremolata spiked with parsley and lemon zest adds brightness and a sinus-clearing bite. Make the meat a few days ahead, it only gets better as it rests. But to get the most out of the gremolata, don’t grate the horseradish until an hour or two before serving. If you can’t find f...

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker who remembers her mother making something similar when the family lived in Iraq. (Photo: Lexey Swall for The New York Times)

Traditional almond macaroons for Passover were never Joan Nathan's thing — too sweet and not chewy enough. Then she met Eileen Dangoor Khalastchy, a Jew who traces her roots to ancient Babylonia, and tried her macaroon recipe from Iraq. (Photo: Lexey Swall for The New York Times)

“I would rather be the kosher Rachael Ray than the kosher Martha Stewart,” Susie Fishbein told our colleague Julia Moskin in 2008, after the release of one of Mrs. Fishbein’s popular “Kosher by Design” cookbooks. “My books speak to harried everyday cooks like me.” This fabulous roast of beef with melted tomatoes and onions serves as an excellent example of her appeal – and the leftovers make incredible sandwiches the next day. (Photo: Evan Sung for The New York Times)

A recipe for matzo balls with ginger and parsley. (Photo: David Frank/The New York Times)

Delicious recipes for your seder table and beyond. (Photo: Andrew Scrivani for The New York Times)