That’s right y’all. It’s about to be Passover. Bring on the matzo ball soup, the flourless desserts, and the brisket! I know, I know, this charoset is not the most photogenic food. And I realized while making it that to most people, it may not even taste that great. But man, does this stuff bring me back to my childhood.

I only buy Maneschewitz wine once a year because, well, it’s awful. But then again, so is most matzo (cardboard anyone?) and we all know that gefilte fish is possibly the least loved dish on the Passover table. But I love it all. And possibly my favorite thing at Passover, and the thing that I somehow made even when I couldn’t go home for the holiday, is charoset: at its simplest, a paste of chopped apples, nuts, wine, and cinnamon. This recipe is one that I found and tinkered with a few years ago, and I like it slathered on a matzo cracker and topped with a heavy dollop of horseradish.

Here’s what else I want to make this year:

• This Braised Brisket with Porcini Mushrooms looks bomb
• Smitten Kitchen’s Tangy Spiced Brisket
• Speaking of Smitten Kitchen, this Potato Kugel looks delicious AND pretty
• I’m not sure these Matzo-Kimchi Pancakes would fit into the seder, but maybe tasty with the matzo leftovers
• Who doesn’t need a little Passover Party Mix?
• If you haven’t had some kind of matzo crunch, you haven’t really lived. Try one of these (don’t worry they’re basically all the same): this one, this one, or this one.
• My mom’s macaroons are the best, but these look pretty tasty as well.