45 Passover Recipes You Can Make On The Stovetop

Kosher.com Staff March 22, 2023

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If you’re going to remember any trick when cooking for Passover, it’s that your menu should be planned around both oven and stovetop recipes. Why? Because relying on your oven for all your cooking needs will take FOREVER! The only way to keep the cooking from getting to a standstill is through making use of your stovetop, too.

Below are recipes that can be made from start to finish on your stovetop, from Boeuf Bourguignon and caramelized chicken, to basil red potatoes and squash potato kugel.

Help yourself out this Passover and utilize all the appliances in your kitchen!

1. Cranberry-Orange Chicken by Sarah Lasry

This recipe is my childhood – and now my own child’s – favorite. It’s sweet with a huge tang of savory, and it surprised everyone with just how incredible-tasting it is. The fact that you’re pretty much dumping a can of sauce over chicken and baking it is just the huge bonus to this weeknight hit. You’re welcome.

2. Hot Gefilte Fish Bites by Mirel Freylich

Tasty and kid friendly—and a nice change for the adults too!

3. Garlic Butter Cod by Samantha Tehrani

I’m lucky enough to have a high-quality fish counter just down the street from me. Although most of the time I end up walking home with salmon, I like to switch it up with other fish varieties like cod, too. This recipe comes together in a flash, and the garlicky butter sauce is just divine. Every time I make this recipe, I ask myself why I don’t make cod more often.

4. Chicken Fillet in a Jiffy from the Nitra Cookbook

This chicken dinner will take just about an hour to prepare and is not too fussy. The ingredient list is very short, but you can certainly add your favorite seasonings.

5. Succulent Minute Steak Roast in Vegetable Sauce from the Dining In Cookbook

A classic tender Shabbat roast with plentiful, savory gravy; minute roast can often be found on sale—a bonus!

6. Tomato Garlic White Wine Snapper by Rena Tuchinsky

7. Moroccan Salmon by Bracha Jaffe

This Moroccan-style salmon with potatoes is a Shabbos staple in singer Bracha Jaffe’s home. Watch how Bracha brings it all together on Sunny Side Up!

8. Wine-Braised Branzino by Chaya Suri Leitner

I always like to keep some extra fish in the freezer for Yom Tov for moments like these… This fish is a spur-of-the-moment kinda recipe which I came up with one Yom Tov morning when we had unexpected guests. It has become a Yom Tov tradition ever since.

9. Everyday Turmeric Chicken (Morgh ba Zardchoobeh) by Naz Deravian

If turmeric is the workhorse of our spice cabinet, this dead simple and flavorful turmeric chicken dish is the workhorse of our weeknights. It’s the dish Drew consistently makes for the girls whenever I travel, and it’s the dish my mother would prepare when she didn’t want to think about what to cook. Everyday Turmeric Chicken is as perfect for a weeknight meal as it is for an impromptu dinner party. You can take the meat off the drumsticks when serving or serve on the bone, as we do, so the kids (and the adults) can gnaw on and suck out all the lovely mustardy yellow and lemony juices. You can ask your butcher to remove the chicken skin or do it yourself easily: hold the bottom of the drumstick with a paper towel with one hand as you slip the skin off with a paper towel with the other hand.

Use this recipe as your canvas and add to it as you like. A few sprigs of rosemary can add a fresh, earthy note, or stir in a little tomato paste (maybe with a little more water) for a richer red sauce. Put on a simple kateh-style steamed rice or Sheveed Polo—Dill Rice, or toss together a quick ends-and-bits salad, and call it a night.

10. Shawarma by Rachel Moskowitz and Devorah Kahan

I was introduced to homemade shawarma in a seminary cooking class. I fell in love with how delicious and simple the dish could be. It has become a family favorite in my house, and it only takes about 30 minutes to make. If you put up a pot of rice while it cooks, then you have a full meal when you are done.

11. Barbecued Spare Ribs from the Nitra Cookbook

12. Pan-Seared Arctic Char with Strawberry Salsa and Passion Fruit Wine Sauce by Sara and Yossi Goldstein

13. Spicy Spinach by Elizabeth Zimmer

We’d eat this both in India and Canada on a regular basis. There was always lots of onions and spinach, cooked with chili powder, turmeric, and salt. Sometimes my mother would put a thin layer of potatoes on the bottom of the pot, and then layer the onions and spinach and cook it that way.

14. Gourmet Succulent Chicken Steaks by Faigy Grossman

I tried to get in touch with a chef about the best way to prepare chicken steaks, but had no luck reaching him. I just decided to do my own thing, using the motto “less is more.” The chicken was absolutely out of this world — no better way to say it! Marinate it Erev Yom Tov, and grill it shortly before the men come home from shul, leaving it on the blech to keep warm. So easy, and oh, so good!

15. Chestnut Glazed Lamb Chops by The Peppermill

The perfect warm lamb chop dish for a special occasion!

16. Slow Roasted Halibut with Burst Tomatoes and Gremolata by Jess Smith

We love serving slow roasted fish to guests – the oven does all the work and it’s forgiving enough that the fish will still be great even if you pull it out of the oven late. Sweet cherry tomatoes and a three-ingredient gremolata make this whole thing a guest-worthy meal that couldn’t be simpler to pull together.

17. Seder Night Chicken by Victoria Dwek and Leah Schapira

A recipe for sweet chicken using only basic ingredients like honey, oranges, and sweet potatoes – and no added sugar. The chicken is cooked on the stove, freeing up space in the oven for all the meringues and roasts you’ll be baking.

18. Chicken with Mushroom Sauce from the Dining In Cookbook

Tastes like veal scallopini – just less expensive to prepare!

19. Chicken, Potato, and Sweet Potato from the Nitra Cookbook

A sticky sweet, easy stove-top chicken dinner with fried onions, potatoes, and sweet potatoes.

20. Chicken Vegetable Sauté from the Dining In Cookbook

This quick and delicious one-pot chicken and vegetable meal is perfect for Passover and all year round.

21. Persian-Style Potatoes and Eggs by Raghavan Iyer

Eggs and potatoes are the proverbial love and marriage among the Parsi community in western India. Originally from Persia (Iran), the Parsis fled around the tenth century after being persecuted by the Muslim rulers because they were followers of the prophet Zarathustra. They were welcomed in India, where they set up new roots and flourished as businessmen in the centuries that followed. Perinne Medora (her son, Zubin, is my webmaster), a Parsi from Mumbai now settled in California, talked about the prevalence of potatoes (called seb-i-zaminee, which literally translates to “apples of the earth,” just like the French pommes de terre) and eggs at every meal. This recipe, a family favorite over the years, is comfort food whenever Zubin stops by for a visit to Perinne’s home.

22. Grilled Chicken Fillets with Fresh Mango and Red Onion Salsa by Ruth Israely

Delicious and easy, grilled or pan-fried chicken breasts with bright mango salsa is a fresh option for your Passover meal plan.

23. Moroccan Keftas for Passover by Danielle Renov

You can serve these on skewers or over a salad or vegetable mash.

24. Vegetable Letcho from the Nitra Cookbook

Cook this classic Hungarian vegetable dish in less than an hour. Serve letcho alongside rice or atop a sandwich – it’s delicious at warm or room temperature.

25. Pan-Seared Chicken over Beet Puree by Michal Frischman

This is an all-in-one dish! The chicken is very straightforward, so the beet puree can be the star of the show. For a more subtle beet flavor, add a steamed, fork-tender potato to the puree after you’ve blended the other ingredients.

26. Pepper Chicken by Shiffy Friedman

The concept of my “Thyme for Dinner” columm was actually conceived thanks to this Pepper Chicken dish. One evening, as I was going about the bedtime routine with my children, I came to the kitchen to check up on my peppers, when I found that the gas had shut off in the stove. Too tight for time to wait for my husband to figure out the malfunction, I took the saucepan to my neighbor and asked if our dinner could cook there. When I came to pick up the food 20 minutes later, its heavenly aroma was wafting through her apartment and she wouldn’t let me go until I gave her the recipe. When I finished listing my modest list of simple ingredients, she said, “I can’t believe that’s all it takes to put together something so gourmet.” So yes, here I am again, with a really simple yet delicious and wholesome dinner idea for you.

27. Braised Chicken in Date Sauce by Shiffy Friedman

Because we like to enjoy each food group on its own, I seldom use fruits in cooking. However, in honor of Tu B’Shvat, I share an exception with you. The fruit ingredient in this recipe—Medjool dates—lends an incredible honey-like flavor to the chicken. Taste this just once and you’ll be surprised that the thick, syrupy consistency of the sweet sauce was achieved not only without sugar, but also without the addition of any sweetener. 

If the array of Mediterranean spices in this recipe scares you off, try it with smaller amounts of each. Eventually, as you acquire the taste buds for these rich flavors, you’ll probably want to increase the pungency, perhaps sprinkling even more than the recipe calls for. Take it from this Hungarian chef: this piquant blend is a winner.

28. Squash Potato Kugel from the Nitra Cookbook

Lighten up your standard potato kugel by replacing half the potatoes with zucchini. This is a totally gluten-free and product-free kugel that can be enjoyed on Passover and all year round.

29. Steak and Mushroom Boats by Michal Frischman

This Pesach, the Paleo and Whole 30 trends really inspired some great new ideas. There are so many creative, product-free recipes out there! This one is a new favorite.

30. Mushroom Ragu by Adina Schlass

Mushrooms Ragu is great on bruschetta, or as a side for chicken and meat, it also works well as a topping on pizza, pasta, cooked grains.

31. French-Fried Potato Kugel from the Nitra Cookbook

“More potatoes?” Keep the complaints at bay with this adorable French fry kugel.

32. Kugel Just Like Bubby Used to Make by Yussi Weisz

You might say there’s nothing quite as good as a warm, slowly-baked, fresh out of the oven potato kugel. Well, this hand-grated, pan-fried potato kugel will make you forget all about that. And trust us, for best results, eat it right out of the pan…

33. Basil Red Potatoes from the Dining In Cookbook

Savory and simple roast potatoes.

34. Pan-Broiled Minute Steak or Rib Steak from the Nitra Cookbook

This super-simple steak preparation may be light on ingredients, but it’s BIG on flavor.  

35. Savory Minute Steaks and Potatoes by Chavi Feldman

Whenever I make this recipe, it reminds me of my mother’s cooking. She always added bay leaves to her roasts, which made the house smell heavenly. I adapted her recipe for minute steaks, but it works great on a French roast too! I hope you enjoy this warm and satisfying dish as much as I did as a kid. Now my kids won’t let me make it any other way!

36. Fruity Glazed Chicken from the Nitra Cookbook

37. Roast Meat With French Flavor from the Nitra Cookbook

38. Veal Shoulder Roast from the Nitra Cookbook

39. Seder Celery Root Chicken by Estee Kafra

This stovetop chicken recipe uses simple spices and celery root to create a filling, flavorful and easy chicken dish. Perfect to serve at the seder, or any other time. 

40. Caramelized Onion Minute Steak by Sina Mizrahi

There’s nothing like meat and potatoes. Here, they both get a burst of flavor from the onions and spices. The minute steak comes out melt-in-your-mouth soft from the long, slow cooking time, which makes it particularly irresistible.

41. Caramelized Chicken by Raizy Fried

Here’s one easy chicken recipe that actually tastes gourmet. I love the earthy flavor of mushrooms, and the wonderful combination of silan, wine and sautéed onions. It’s a sweet juicy chicken recipe, to put it in “chicken-and-potatoes-language”. Enough said.

This is our most popular chicken recipe ever! Try it and see for yourself.

42. Red Wine Herb-Marinated Beef Steak by Kosher.com Staff

Use this recipe to prepare an insanely soft and mouthwatering steak right at home.

43. Julienne Carrot Sauté by Sima Feiger

Carrots are one of those overlooked veggies that are so good and good for you, yet most of the time they kind of stay on the sidelines, like in chicken soup or coleslaw, or are eaten raw with a dip. However, something wonderful happens when carrots caramelize—the natural sugars emerge and what you get is a sweet, tasty and tender veggie, completely different than that woodsy crunch (though sometimes that crunch is exactly what you’re craving!). I personally am always on the lookout for new vegetable sides, as we all know how important veggies are, and how chock full they are of antioxidants, vitamins, and in carrots’ case, beta carotene, but we can’t live on sautéed zucchini and broccoli kugel! It’s so important to create new interesting veggie dishes to keep yourself and your family coming back for more.

Now, I know that some nutritionists and popular low-carb diets have given carrots a bad rap lately, due to the fact that carrots contain a bit more starch than other vegetables like lettuce or cauliflower. I say, that is just uncalled for! No one ever got fat from eating too may carrots, and nor will anyone gain weight from this recipe. We are talking about a natural, high in fiber, unprocessed, straight from the ground food item here, that has fantastic health benefits- anti cancer, anti heart problems, helps with digestion, helps your vision, and more. Enjoy your carrots conscience-free, and don’t miss out on this easy to use, family-friendly veggie!

44. Grilled Tilapia with Cilantro Mango Salsa by Sina Mizrahi

It’s no wonder tilapia is one of the most highly consumed seafoods in America: mildly flavored and relatively inexpensive, the fish is a practical and appealing choice.

45. Boeuf Bourguignon by Eran Marom

A French cuisine classic, this beef braise is named after the wine traditionally used in this recipe, which is produced in the Burgundy region. This dish tastes even better if prepared a day in advance and it freezes well.