Peneles was the first female art director at Conde Nast. If her style looks familiar, it’s because food illustrators are influenced by her work to this day, often without knowing it. This is Peneles’ personal catalog of Jewish recipes with her gorgeous food illustrations and hand-drawn type. Brisket has never looked so good.

My family eschews gefilte fish for mackerel or herring. There’s no better accompaniment to these than Ottolenghi’s Beet, Yogurt and Preserved Lemon Relish. Use this one for bright, fresh salads to lighten up the Seder spread.

Mile End is the historically Jewish neighborhood in Montreal, where, PS, I had the best pastrami sandwich of my life. While rye bread is NOT Kosher for Passover, matzoh certainly is, and you will find a brilliant recipe for baking your own here. I guarantee you’ll never go back to Streit’s.

You’re going to need matzoh balls, and you will find no less than four recipes here – from Russia to South Africa. How about haroset recipes from Persia, Egypt, Yemen, Italy, and Surinam? This book is an omnibus of Jewish holiday recipes from around the world.

Among the many historical lessons in The Cooking Gene, Twitty gives close examination to how Black food and Jewish food intersect over the diaspora of both cultures, and, at Passover, over the “ancient lessons of slavery versus freedom.” No recipes here, but plenty of food for the soul.

Know what’s totally Kosher for Passover? Latkes. The recipe in this history from the Lower East Side’s appetizing emporium is perfect: savory, crispy, puffy. Also worth reading for Federman’s hilarious customer stories.