On the Passover plate, haroset may represent the mortar and bricks the Hebrews used to build the Egyptian pyramids, but this doesn't mean it should look like mud!  My haroset has a bright golden color (thank you, mangoes) and an intriguing exotic flavor that everyone at the table will enjoy – even those picky eaters who have been spreading the same haroset on their matzo for the last few decades.

Food Editor's notes:  This haroset is very tasty, refreshing, and colorful.  It is lighter than the traditional version, has an interesting assortment of fruits, and is low on the nut quotient.  My bet is that everyone at your seder table will love this haroset.  It looks so pretty, too!  And, you can make it hours, even a day, in advance, which is a valuable attribute for a Passover seder dish!

My friend and dietician, Ilene Gilbert, shared this winner with me.  Prepare and freeze it in advance.  To reduce fat and calories, omit the crust.  You need 6 eggs plus 6 egg whites for this recipe, but one serving contains just half a yolk.  This yummy dessert will disappear in a flash at your Seder meal!

Food Editor's notes:  This is a spectacular dessert for a Passover seder!  It basically tastes like a frozen lemon meringue pie, but it looks so elegant when released from its springform pan and placed on a beautiful round platter.  The filling is a little different – more like a lemon mousse – and the thin crust is nice and crisp.  Fresh lemon juice will taste best.  And be sure to freeze the dessert for several more hours after the meringue has been browned in the oven.  No one will expect a dessert like this to end a seder meal, but it really is perfect – sweet and tangy, cool and refreshing, light, and delicious!  And easy, too – it's all made in advance, in 3 different stages, and will keep in the freezer for days.  Garnish and serve with raspberries or sliced strawberries for some color and extra pizzazz. 

Food Editor’s Note: Use this lemon curd in Judy’s Tart Lemon Cheesecake, to fill a sweet pastry crust, or to spoon over a good Sponge Cake or pound cake.

Simple, but delicious, this vegetable will complement almost any entrée.

This is a wonderful dessert for spring, when strawberries are at their peak.  We tested this recipe as a Passover dessert, as a friend of mine said she makes two of these every year for her seder and everyone looks forward to them.  All our tasters loved the flavor and texture of the filling, fresh and fruity, but not overly sweet.  The recipe below is a variation of the one in New Kosher Cuisine for All Seasons, contributed by Sena Yamuder of Izzy's Kosher Catering in Rhode Island.  Try different crusts to vary the taste, such as the butter crust in Judy Rosenberg's Raspberry Cream Cheese Tart or Apple Rustica, or the macaroon crust in Suzanne Weixel's Cheese Cake.  This pie is delicious, but the glaze and the crust don't hold up well for more than a day.  It's best to prepare the pie crust, glaze, and strawberries ahead of time and then assemble shortly before serving.  For Passover, assemble the pie just before sitting down to the seder and pop it into the fridge to stay cool and firm.  Make sure the whole strawberries used in the pie are of top quality for the best presentation and taste.

Etrog, or citron, has a distinctive taste, and this recipe uses less sugar than jam recipes so that the taste comes through.

The piquancy comes from fresh thyme and just a bit of Dijon mustard.