Naomi Nachman’s cookbook Perfect for Pesach presents more than 100 accessible Passover recipes, along with helpful cooking tips, make-ahead suggestions, freezing and reheating guidance. While the book is centered on Passover traditions, many of the recipes are approachable and enjoyable any time of year.
Perfect for Pesach is not exclusively vegetarian, nor does it include a dedicated vegetarian chapter, yet it features a wide selection of vegetarian-friendly dishes that will please family and guests.
The book is organized into nine clear chapters:
- Appetizers
- Dips and Salads
- Soups
- Fish
- Poultry
- Meat
- Dairy
- Sides
- Desserts
Several vegetarian recipes stand out for their flavor and presentation:
Mediterranean Eggplant Salad: The photo is vivid and inviting, a recipe that inspires a trip to the market for fresh produce and an easy, satisfying weeknight meal.
Beet Salad with Candied Nuts: Roasted beets combined with fresh tomatoes and sweet candied nuts create a colorful, well-balanced salad with interesting textures.
Zucchini Ravioli with Spinach Ricotta Filling: Thin zucchini ribbons are used as the “pasta,” wrapped around a creamy spinach-ricotta filling—an inventive, light alternative to traditional ravioli.
Artisan Matzah Toasts: A Passover-friendly take on avocado toast, this recipe includes multiple topping ideas and a striking presentation. It’s an ideal snack or light meal after heavy Seder dinners.
Other inventive recipes include Quinoa Hummus and Watermelon Gazpacho, both offering fresh twists on familiar dishes that feel modern and creative.
Passover desserts can be challenging—the limitations of ingredients sometimes lead to dry or bland results—but Naomi’s dessert recipes are notable for their texture and flavor. The Fudgy Chocolate Bundt Cake appears moist and rich, the Apricot Nut Thumbprint Cookies are a standout (recipe included below), and the Chocolate Chip Biscotti are perfect for pairing with coffee or tea.
The author brings first-hand experience to the book: Naomi Nachman has worked as a Passover caterer and cooking instructor. Her approachable voice, practical advice, and energetic personality come through in the recipes. Each dish is accompanied by attractive photography by Miriam Pascal, making the collection both useful and visually appealing.
Passover Recipe and Book Review
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- Author: https://mayihavethatrecipe.com
- Total Time: 27 mins
- Yield: 3 dozen
Description
Apricot Nut Passover Cookies and a review of Perfect for Pesach by Naomi Nachman.
Ingredients
- Cookie
- 2 eggs
- 1 cup sugar
- ⅔ cup oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch salt
- 1 cup potato starch
- 3 cups ground almonds
- Apricot Filling
- ½ cup apricot jam
- 2 Tablespoons lemon juice
- ½ cup finely chopped pecans
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper and set aside.
- In an electric mixer bowl, beat the eggs on high speed for about 5 minutes, until thick and foamy.
- Add the sugar, oil, baking powder, cinnamon, and salt. Beat until combined and creamy.
- Stir in the potato starch and ground almonds until the mixture comes together. Set aside.
- Prepare the filling by combining apricot jam, lemon juice, and chopped pecans in a small bowl; mix well.
- Coat your hands with nonstick spray to prevent sticking. Scoop about 1 tablespoon of dough and roll into a ball. Place each ball on the prepared baking sheet and repeat with the remaining dough.
- Use your thumb or the back of a teaspoon to make an indentation in the center of each ball, then fill each indentation with the apricot filling.
- Bake for approximately 12 minutes, until the cookie tops are set. Allow to cool before serving.
Notes
These cookies can be made ahead and frozen. Place parchment paper between layers to prevent sticking.
Recipe reprinted with permission from Perfect for Pesach by Naomi Nachman Artscroll/Shaar Press / March 2017
- Prep Time: 15 mins
- Cook Time: 12 mins