Mishpacha Magazine's latest Family Table issue is the one that'll get pulled out again and again throughout Yom Tov, pages bookmarked, recipes splattered, and menus built straight from its spreads. It’s not just about food, it’s about capturing the feeling of Pesach: elevated, nostalgic, a little indulgent, and completely worth it.

This roundup brings you those amazing recipes. These recipes balance tradition with creativity, and comfort with just the right amount of wow. From slow-cooked mains that anchor the Seder to fresh, vibrant sides, and desserts that feel anything but “Pesach,” these recipes are the kind you’ll want to make this year—and remember for the next.

1. Seder Chicken by Brynie Greisman

This is the most succulent, flavorful chicken ever, full of veggies and good, homey sweet flavor. Layered seasoning and low, slow cooking are key here. It never disappoints, is always delicious, and the side dish is built into the recipe. Thanks to my sis-in-law Shaindy for sharing this recipe.

2. Vegetable Kugel by Brynie Greisman

This is a moist and somewhat custardy vegetable kugel, as it’s thickened only with almond flour. Hidden between the savory layers is a slightly sweet layer seasoned with warm spices that permeates the entire kugel in a nuanced way. The crunchy topping takes it up a level. We couldn’t get enough of it and even ate it cold.

3. Creamy Kohlrabi Chicken Soup by Sima Kazarnovsky

This roasted white soup is a delight in flavor and formation. It’s smooth, perfectly seasoned, warm, and inviting, with all the creaminess of a rich soup and none of the heaviness. This is a great addition to your Seder, but would be wonderful to settle down with after a long Chol Hamoed day too.

4. Garlic-Crusted Short Ribs in Wine Glaze by Sima Kazarnovsky

There’s nothing like a slow-cooked meat on a Yom Tov night. But the combination of crust with sweet wine glaze takes the whole experience up ten levels. If there’s a dish that can herald in the feeling of royalty, it’s this one.

5. Pickled Tongue Medallions with Mango-Ginger Chutney by Chavi Feldman

I’ve served tongue many times over the years, but after seeing a photo of an elegantly prepared version at a friend’s sheva brachos, I realized it could be something more. This recipe is my take on that inspiration, finished with a mango-ginger chutney that brightens and elevates the dish while honoring tradition.

6. Colorful Beet and Potato Kugelach with Tangy Lime Dressing by Faigy Grossman

The gorgeous coloring in this delicious dish comes from the beets bleeding when roasted. There are recipes that become a popular hit in the family, and I believe that this fabulous side dish, with all its zesty flavor and flair, fits the bill!

7. Tomato-Onion Pulled Beef Yapchik by Faigy Grossman

This comforting, slow-baked dish reimagines classic yapchik with rich tomato depth and sweet, caramelized onions. Fork-tender pulled beef melts into hearty kugel, soaking up a savory, slightly tangy sauce for a deeply satisfying side — perfect for your Pesach seudos or any time you want old-world comfort with a bold twist.

8. Yapchik with Lamb Meatballs by Faigy Grossman

Yapchik with meatballs inside? Who would have thought this dish would be so tasty? A delicious smell permeated the house all night long, and we were treated to a unique yapchik come noontime!

9. Butternut Squash Chestnut Salad by Chanie Nayman

This recipe was inspired by a salad idea I got from my friend Simone. I love the texture of the chestnuts as an addition to this salad, and it feels like a welcome change. Enjoy!

10. Herb-Crusted Rib Steaks by Chanie Nayman

When I tested this recipe the first time, I accidentally overcooked the meat, so I decided to cover it and cook it for a long time at a low temperature, and it turned out absolutely delicious. So if your family prefers slow-cooked meat, just know that you can make it that way too. When I opened the pan for a quick check, it smelled like Pesach! I’m sure you’ll enjoy this simple but delicious recipe as much as we did.

11. Potato Shells Topped with Barbecue Brisket and Charred Peppers by Chaya Surie Goldberger

This elegant Pesach appetizer brings together tender, flavorful brisket, roasted potato boats, and vibrant grilled vegetables, finished with a luscious red wine reduction and a drizzle of silan. All components can be prepared ahead of time and assembled just before serving for a stunning presentation that’s both impressive and approachable.

12. Harvest Squash Medley with Pecan Crunch by Chaya Surie Goldberger

This elegant Pesach side dish balances sweet and savory flavors with beautiful texture. Caramelized butternut squash and tender zucchini are brushed with a honey-paprika glaze, then finished with a golden pecan-panko crunch and jewel-like dried cranberries plumped in red wine. It’s colorful and festive and pairs beautifully with any Yom Tov main.

13. Apple-Pear Cobbler with Nut Medley Crumble by Estee Kafra

Last year I made these crumbs and put this hack away mentally to share. Here we are, a year later, writing Pesach recipes again. It’s incredible that all this time has passed.

I served this crumble over baked fruit, as the base for mousse, and as a garnish for ice cream. I keep them in the freezer and pull them out as needed. They’re great for plating pretty desserts as well.

The pears taste great in this versatile side dish or dessert. If serving this for dessert, add some cinnamon to your regular vanilla ice cream base and serve it on the side. Enjoy!

14. Soup Dumpling Lasagna by Naomi Nachman

This recipe went viral over the last few months. I really wanted to make it, and because Pesach is my favorite Yom Tov, I thought of making it as a Pesach recipe. Instead of dumpling wrappers, I used Pesach crepes. The leftovers are fabulous — just rewarm it. And the chili crisp is so good! Make extra and serve it with everything.

15. Roasted Broccoli Salad with Pickled Onions by Naomi Nachman

My children love broccoli. If I make it before Shabbos and leave it on the counter, they will pick on it till there’s nothing left, so I have to hide it. This is a fun salad, as it has the addition of pickled onions giving it crunch and depth of flavor.

16. Tempura Eggplant with Charred Jalapeno Cream by Michal Frischman

I always like to have a non-meat appetizer on my menu for the seudos where we’re serving a heavy meat like flanken or steak for the main dish. Japanese eggplant is usually sweeter and less bitter than regular eggplant, so it’s my personal favorite. (And I developed a mild allergy to eggplant a few years ago, but Japanese eggplant doesn’t bother me; go figure!)

17. Pan-Seared Garlic Steak Bites with Roasted Rosemary Potatoes by Chef Suzie Gornish

Every year, a month or so before Pesach, I look at the dishes and recipes I’ve created throughout the year to see if they can be Pesach worthy. This year I chose to feature these garlic steak bites. The trick is to sear each cube of steak on all sides for optimal flavor. This recipe doesn’t have a sauce, but you can always add a side of mushroom sauce if that’s your preference. In this dish, I paired the bites with roasted rosemary baby potatoes. You may want to double the recipe for a crowd.

18. Roasted Garden Vegetable Salad with Creamy Garlic Moscato Dressing by Chaya Surie Goldberger

This rustic yet elegant salad combines fresh greens with a generous mix of oven-roasted vegetables, finished with a creamy roasted garlic Moscato dressing. Full of color, texture, and depth of flavor, it’s a satisfying salad that feels both abundant and refined.

19. Seared London Broil "Carpaccio" by Menachem Goodman

I’m always looking for something different to serve as a main at my Yom Tov table. We all love a good French roast or a juicy rib eye, but sometimes we need something a bit lighter. This take on beef carpaccio uses London broil, which you cook slightly first and top off with a chimichurri oil that’s so delicious, I can drink it by itself. The horseradish aioli and pickled onions take it to a whole new level. I bet your family will love it!

20. Roasted Cauliflower with Sweet Potato Croutons and Garlic-Cashew Dressing by Chaia Frishman

This side dish hits all the right notes with many of my favorite vegetables. (Okay, my favorite vegetables. I eat these two winners every Erev Shabbos.) The color and combination are totally on point, and yay, this stickler of consistency can make it during the year and on Pesach. Win-win.

21. Pesach Coffee Crumb Cake by Brynie Greisman

This cake took a few tries to get it just the way I wanted it. So we ate it on Shabbos Chanukah and the Shabbos after… It’s a good thing I had company who were on a gluten-free diet and appreciated it! I think you’ll agree that the taste and texture are amazing, and it tastes chometzdig. That’s what all my tasters said.

22. Lemon-Blueberry Crumb Cake by Estee Kafra

Every year I try to do a bit of a variation to keep things exciting. This lemon-blueberry cake was definitely the highlight of the kiddush last year.

23. Pesach Lemon Thumbprint Cookies by Chanie Nayman

This is my most versatile cookie dough recipe. We printed it in the magazine a few years ago in a horn shape (with the ends dipped in chocolate) and a similar version last year as black and white sticks. My favorite of all is to make it with jam in the middle, or as shown here, with lemon curd dolloped in and garnished with pomegranate arils.

24. Tropical Pavlova with Passion Fruit Curd by Chavi Feldman

This dessert was born out of testing, tweaking, and a little bit of curiosity. I wanted something light and festive for Pesach that still felt special, and this coconut pavlova hit all the right notes. Crisp on the outside, marshmallow-soft on the inside, and filled with tangy passion fruit curd, delicate lychees, and fresh tropical fruit, it’s a dessert that looks impressive yet still feels completely at home on the Pesach table.