The Best Passover Cookbooks

Leah Koenig and Julia Turshen's The Jewish Cookbook gathers 400+ recipes that move freely across continents and centuries, proving that Jewish food tastes like wherever its cooks have called home.

Shabbat by Adeena Sussman is Friday night cooking that rewards patience and smart prep work, turning the weekly table into a centering force where family, friends, and soul-nourishing food converge.

Let Melinda Strauss walk you through Eat Jewish, where every recipe carries a story thousands of years in the making—from challah and brisket soup to tahini cookies and everything in between.

Nosh by Micah Siva and Adeena Sussman reclaims Jewish culinary heritage through 80+ plant-forward recipes that work at the seder, the holiday table, and Tuesday night dinner alike.

Leah Koenig's Portico brings 100 recipes from Rome's kitchen that survived 300 years of history, inviting you to cook your way through la cucina Ebraica Romana.

Cooking alla Giudia by Benedetta Jasmine Guetta reveals how Italy's most beloved regional dishes—from Roman fried artichokes to Sicilian caponata—have deep roots in the country's Jewish culinary heritage.

Silvia Nacamulli walks you through Jewish Flavours of Italy, where 100+ recipes carry the warmth of generations gathered around one table.

Beejhy Barhany and Elisa Ung's Gursha brings Ethiopian Jewish food—from doro wot to Injera Fish Tacos—into your kitchen as a living story of family, resilience, and the joy of feeding one another.

Ben Nadler's The Jewish Deli is pastrami, pickles, and a century of flavor told in glorious color—a graphic love letter to the delis that fed generations.

Brooklyn-born, Italy-obsessed, seasonally brilliant cooking for real life—which is exactly what Hillary Sterling and Theresa Gambacorta deliver in Ammazza!

Rugelach, babka, and 98 other reasons to skip dessert anywhere else, which is exactly what Leah Koenig serves up across 100 recipes in The Dessert Table.