[Mezzaluna]

Nice site, schoolchef.

Brisket is a tradition among Eastern Europeans (Ashkenazim) because it was cheap and flavorful. I use it because it's still economical and is a breeze to prepare and serve. Most everyone likes it.

Sephardim (Mediterranean basin, Iberia, Middle East) use more poultry and fish for Passover. Spice palettes are quite different, and fruits are often incorporated into the poultry/fish dishes.

When I was growing up my mom served turkey stuffed with matzo stuffing (her same recipe as for Thanksgiving's break concotion, but used broken matzo sheets in place of bread). She sometimes served matzo meal kugel (really awful if you don't assure it's moist with broth or schmaltz!!!). We usually had asparagus because it was just coming into season and we all loved it.

Many people make vegetable kugels, too. Just be sure you don't use any grain products except matzo or matzo products. Thicken sauces with potato starch or matzo cake meal. Really observant people read labels to avoid corn syrup products too, which results in CocaCola labeled as "kosher for Passover" in some areas! (They use cane sugar to make it at that time.)

Observant families also change dishes, cookware and tableware for Passover. Or, they "kasher" everyday items- heat them in boiling water- to avoid mingling non-Passover food remnants, even microscopic ones- with Passover ones. Frankly, it's a way of separating those holiday days with "regular" days. Sort of separating sacred things from the everyday.