Aunt Sue's Chocolate Meringue CookiesThe Globe and Mail
Preparing a Passover meal for a large group doesn't have to be stressful. These recipes from the Globe's archives are tasty and simple to make.
Stuffed roast chicken with helzel stuffing:This recipe is adapted from a kosher restaurant in Glasgow back in the '30s. It's simple and delicious and will have your guests asking for second helpings.
The ultimate brisket: You'll need to cook this for six hours, but trust us — the wait is worth it.
Roasted cauliflower kugel: The dill and honey in this recipe add an extra kick to this great side dish for your Passover meal.
Carrot, ginger and coriander soup: This soup is the perfect if you want to stray from the traditional matzo ball dish. It has a delicious bold flavour your guests will love.
Asparagus with mushrooms: A beautiful and delicious mix between a salad and warm appetizer. Serve as a first course or side dish for your Passover dinner.
Sweet and sour salmon: To add some kick to your Passover meal, try this salmon — the fennel seeds and bay leaves give the fish a great flavour.
Slow-braised chicken with grapes: Grapes give the chicken a great flavour.
Poached salmon with egg and lemon sauce: Substitute the traditional gefilte fish for poached salmon. It's easier to make, and the lemon sauce is finger-looking good.
Raspberry semifreddo: For dessert, impress guests with this sophisticated (and creamy) raspberry semifreddo. It freezes quite well so leftovers can be saved easily.
Chocolate meringue cookies: These crispy-on-the-outside, gooey-on-the-inside cookies will melt in your mouth. They are the perfect Passover dessert for both kids and adults.
The best gluten-free lemon loaf: This decadent lemon loaf will be the star of your Passover meal. It's everything a dessert should be — rich, tart and scrumptious.
Apricot jelly roll: This tasty dessert is served with whipped cream and is so good, you won't just make it a Passover treat.