Passover and Easter Recipes To Enjoy!


By Chef Saul Bolton

I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen and would teach me her Passover recipes. The wonder. The honor to be given a personal glimpse into a family, a tradition and a culture. We cooked together for three Passover holidays. It was special.

I drew the following recipes from the past and present; from the freedom one has not being bound by years of tradition; from the enrichment by my culinary peers and the world we live in; and from the deep respect for the importance of family, culture and tradition.


Matzo (Chilaquiles Style)

Serves 6



  • 1 lb tomatillos, husk removed

  • 1 small white onion, peeled and cut into quarters

  • 1 whole jalapeño, stem removed

  • 4 whole garlic cloves

  • 1 bunch cilantro, washed and shaken to remove excess water (set aside 12 sprigs of cilantro for garnish)

  • 1 ripe hass avocado

  • 1 lime, cut in half for juice

  • Salt and pepper to taste

  • Olive oil

  • 1 packet of salted matzo, broken up into tortilla chip size pieces & toasted in oven until golden brown

  • 8 whole cage free eggs, room temperature

  • ¼ lb queso fresco, crumbled


  1. Heat a sauté pan over high heat. Add tomatillos, onion quarters, jalapeño and garlic in batches. Carefully blister them on all sides until they have a nice char.

  2. To prepare a salsa verde, add the charred ingredients to a blender. Add cilantro stems and blend until everything is well processed. Season with salt and pepper and set aside.

  3. In a small bowl, mash the avocado with a fork and season with a squeeze of lime juice, salt and a touch of olive oil. Set aside.

  4. Heat an appropriate sized sauté pan over medium heat. Add 2 tbsp olive oil then carefully add in the salsa verde. Add the matzo chips. Reduce the heat to a simmer and stir until the sauce is evenly distributed.

  5. Add the eggs to the pan, gently stirring as per scrambled eggs. Cook to your liking.

  6. Divide the mixture between six warm plates

  7. To serve, top each mound of eggs with mashed avocado and garnish with a sprinkle of queso fresco, a sprig of cilantro and a squeeze of lime.



Thai Noodle Kugel

Serves 6



  • 4 cloves of garlic, sliced

  • 1 small white onion, small dice

  • 1 medium red pepper, julienned fine

  • ½ lb shitake mushrooms, destemmed and cut in half

  • 2 tbsp red curry paste (shellfish free)

  • 8 oz egg noodles, cooked al dente

  • 6 oz extra firm tofu, cut into ½-inch dice

  • 4 whole cage free eggs

  • 4 oz coconut milk, mild

  • 1 or 2 thai chilis, chopped

  • 4 oz cream cheese

  • 1 tbsp fish sauce or to taste

  • 2 tbsp soy sauce or to taste

  • Salt and pepper to taste

  • 1 cup cilantro stems and leaves, chopped

  • ½ cup mint leaves, chopped

  • Canola oil


  1. Preheat oven to 350°F. Lightly oil an 8x8 casserole dish.

  2. Heat a large sauté pan over medium heat.

  3. Add 3 tbsp canola oil to pan. Add garlic slices and cook until golden brown.

  4. Now add the onions, peppers and mushrooms. Cook for 5 minutes.

  5. Add the red curry paste and coat the veggies. Cook for 2 minutes. Set aside.

  6. In a large bowl, mix eggs, coconut milk and cream cheese until smooth. Add in the red curry coated veggies, noodles, tofu, Thai chilis and herbs. Mix gently. Season with the fish sauce, soy sauce and salt and pepper.

  7. Transfer the mixture to the casserole dish and place in the 350°F oven. Bake for 20 minutes.

  8. Remove from the oven and let cool for 10 minutes.

  9. To serve, scoop and place the finished mixture in the center of a warm plate. Garnish with a wedge of lime, fresh mint and cilantro leaves.


Pistachio Cake

Serves 6



  • 5 whole eggs, room temperature

  • ¾ cup sugar

  • 8 oz butter, browned and cooled to room temperature

  • 1 tsp vanilla extract

  • ½ cup potato flour

  • ½ tsp baking powder

  • 8 oz pistachios, unsalted and finely pulsed in a food processor

  • 1 tsp lemon zest, chopped

  • 1 tsp of kosher salt

  • 9 inch cake pan, buttered and floured

  • 3 ½ oz confectioners’ sugar

  • 1 tbsp lemon juice


  1. Preheat oven to 325°F

  2. In a stand mixer, combine room temperature eggs and sugar. Beat for 10 minutes at medium-high speed until tripled in volume and thick and creamy.

  3. In a saucepan over medium heat, brown the butter and cool to room temp. Once cooled, add vanilla extract and set aside.

  4. Combine the potato flour, baking soda and salt. Add in the pistachios and lemon zest. Combine well. Set aside.

  5. Now carefully fold the browned butter into the egg mixture then fold/mix the flour mixture. Gently mix until mixture is completely blended. Pour the mix into the prepared cake pan and bake in the 325°F oven until a cake tester inserted into the middle of the cake comes out clean and the cake is lightly springy to the touch.

  6. Remove from oven and let cool for ten minutes, then carefully remove from cake pan. Turn out on to a cooling rack set on a cookie tray.

  7. In a small bowl, mix the confectioners’ sugar and lemon juice.

  8. To serve, evenly spoon and spread the lemon sugar mix on to the top of the cake.