Eat and Drink NYC chefs share their favorite Passover recipes Print Share fbShare Tweet Email Spice up your seder with gingery lamb ribs by The Gorbals' chef. Photo Credit: Katie June Burton Eat and Drink Chef Cliff Crooks' Pickled Beet Salad with Horseradish Some vegetarians substitute the customary shank bone for beets. Eat and Drink Rosa Mexicano's Tropical Haroset Symbolizing the mortar while building the pyramids, this Seder staple gets a sweet twist. Eat and Drink Cook Fung Tu's smoked brisket for Passover Add some Asian flavors to your seder. Eat and Drink Make Zabar's matzoh balls for Passover Eli Zabar uses butter instead of oil for more flavor in his Matzoh Balls. Eat and Drink Maya Jankelowitz's Honey and Red Wine-Braised Short Ribs Husband and wife team Dean and Maya Jankelowitz of Jack's Wife Freda proudly serve their trendy version of "Jewish grandmother cuisine" at their Soho restaurant. Eat and Drink Einat Admony's Roasted Eggplant with Tahini and Herb Salad Served warm or room temperature, this shareable dish is perfect for greeting guests. Eat and Drink Ilan Hall's Lambs Ribs with Crispy Ginger and Crunchy Cranberries The Gorbal's chef Ilan Hall is known for innovating Jewish foods in tasty, unique ways. Eat and Drink Make Bruce Bromberg's 'Really Good Brisket' The owner of Blue Ribbon shares a family recipe for the Jewish holidays. Eat and Drink Ivan Orkin's Soy & Honey Braised Lamb Shanks with Celery & Haroset Salad These meltingly tender lamb shanks are distinctly Japanese in flavor! Eat and Drink Make Magnolia Bakery’s Matzo Toffee Buttercrunch for Passover Crisp, crunchy and totally sweet, this is one matzo dessert that you may crave all year round.