7 Seder Recipes Reimagined

Seven local chefs bring you a Passover dinner that honors one of the most celebrated Jewish rituals


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Photography By Andre Baranowski

Seder is a feast filled with sacred traditions. And while honoring those traditions is important, finding new and modern ways to express them helps liven things up. Seven Westchester chefs share old ideas and offer new ones, for a truly special Seder meal.

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Apricot Chicken

From Chef Kate Brewster-Duffy, of Bronxville's former Stillmeadow Gourmet

Dale Karp's Brisket

From Chef Matthew Karp, of the former Plates in Larchmont

Fish CakesWith Cucumber Emulsion

From Chef Andrew Hopkins, Park 143 Bistro & Fish in Bronxville

Roasted Baby Potatoes

From Private Chef Jennifer Rossano

Ronnie’s Old-Fashioned Chicken Soup With Matzo Balls

From Chef Atilio Cyalism, Ben’s in Scarsdale

Savory Sweet Tzimmis

From Chef/Owner Debbie Franzese, The Bedford Gourmet in Bedford

Strawberry Rhubarb Pavlova With Elderflower Coconut Cream

From Chef/Owner Diane Forley, Flourish Baking Company in Scarsdale
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