Full menu: https://nyti.ms/3dKauyH The world is a different place now than it was a few months ago, when Alison developed this menu, but Passover is still on the calendar. So, in the spirit of perseverance and celebration, we’re sharing it — make one of the recipes, make all six, or make none and just enjoy the video. Matzo Ball Soup: https://nyti.ms/2UVS4T1 Chopped Liver on Matzo: https://nyti.ms/3bIuIa4 Apples With Honey and Crushed Walnuts: https://nyti.ms/2JrZ30G Parsley Salad With Fennel and Horseradish: https://nyti.ms/39FL7eh Garlicky Buttered Carrots: https://nyti.ms/348SppG Crispy Potato Kugel: https://nyti.ms/2wTsOoq Tangy Braised Short Ribs: https://nyti.ms/3aBAYQR Sundae Bar: https://nyti.ms/2xBERqy ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).