Cook’s countdown for the Passover Seder meal
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Passover Seder meal

Cook’s countdown for the Passover Seder meal

Prepare these spring vegetable dishes from L.A.  chefs ahead of time to make entertaining easy. 

 (Evan Sung)
Up to 5 days before: Make the artichokes and eggplant and refrigerate separately in airtight containers

Prepping baby artichokes is easy: All you need is a serrated knife and peeler.

 (Evan Sung)
Up to 2 days before: Make the cake and refrigerate loosely covered

Let chocolate ganache run down the sides of the cake to coat it completely.

 (Evan Sung)
The day before: Make the pipian for the salad and refrigerate in an airtight container

A pipian tomatillo dressing comes together quickly once all the ingredients are prepped.

 (Evan Sung)
The day before: Make the chicken broth and chard mixture for the soup and refrigerate separately in airtight containers

Roasted lemons enrich the broth for matzo ball soup with a deep tart flavor.

 (Evan Sung)
The morning of: Make the matzo ball mixture and refrigerate until ready to cook

Matzo balls can be formed first thing in the morning and simmered in the evening.

 (Evan Sung)
One hour before: Prep the rest of the dishes

Remove the artichokes, eggplant and cake from the refrigerator to come to room temperature.

Make the matzo ball soup. 

While the soup simmers, make the salad. 

Just before serving: Garnish all the dishes. 

For all the recipes, go to latimes.com/food

 (Evan Sung)
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