Passover Recipes

The Food Maven, Arthur Schwartz, shares Passover recipes. He also talks about schmaltz, or rendered chicken fat, in Jewish cooking. He is a food writer, editor and cooking teacher and his latest book is Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited.

Wine Poached Pears

Serves 6

• 1 cup sugar

• 1 cup water

• 1 1/2 cups sweet red Passover wine (such as Malaga or Concord)

• 1 to 2-inch strips lemon zest (optional)

• 6 firm, ripe Bosc pears

Matzo Farfel Kugel

Serves 8 to 12

• 4 cups coarsely chopped onions, fried until medium brown

• 1 cup 1/4-inch diced celery

• 4 cups matzo farfel

• 8 cups boiling water

• 6 eggs

• 1 1/2 tsps salt

• 1/2 to 1 tsp freshly ground black pepper

• 1/2 cup chicken soup

• 4 Tablespoons schmaltz (rendered chicken fat), or grapeseed or other acceptable Passover oil