Batya’s Kitchen

As Passover approaches, Jewish kitchens globally fill with the familiar aromas of brisket, roasted vegetables, and freshly baked gluten free desserts. For cookbook author Batya Kahan, these flavors aren’t just holiday staples—they’re the culmination of years of work in Pesach Secrets, her debut cookbook dedicated to Passover cooking.

We asked Batya a series of questions from what was the inspiration behind this cookbook, to her favorite holiday memories and recipes. We hope you enjoy this feature on Batya, her passion behind beautifying a Passover meal, and the message she’d love her fellow chefs to take away as the holiday approaches.

What inspired you to write a cookbook specifically focused on Kosher for Passover recipes?

I was approached by ArtScroll to write a Passover cookbook after many years of cooking for families and communities through [my company], Batya’s Kitchen. For the past 18 years, Passover preparation has been a central part of my work. Over time I realized that beyond the food itself, people were looking for guidance—how to plan, how to freeze and reheat properly, and how to approach Passover with more calm and confidence. This cookbook became a way to share everything I’ve learned.

Can you tell us a little bit about your background and how cooking became such an important part of your life?

I’ve always loved hosting Shabbat and Yom Tov (Jewish holiday) meals. For me, setting a beautiful table—with fine linens, dishes, cutlery, and stemware—elevates the entire experience. It transforms the meal into something meaningful and special.

When you love something and you see that it brings people joy, you begin to realize that it’s a gift Hashem (God) gave you to make the world a little better. Cooking and hosting became that tool for me.

Do you have a favorite Passover cooking or food memory from childhood or family Seders that influenced the recipes in this book?

Growing up, we often spent Passover with my cousins in Cleveland, the Alevskys, who are Chabad shluchim (emissaries of the Lubavitcher Rebbe). Their home was open to everyone. There were always large meals, guests coming and going, and a wonderful hustle and bustle before [every holiday].

I loved that energy. That’s actually where I learned how to bake my first cake. Looking back, I think the seed for everything I do today was planted there.

Passover cooking comes with a lot of restrictions. How did those limitations influence your creativity when developing these recipes?

Growing up, we didn’t use a huge variety of ingredients. In many ways, creativity comes out when you have less to work with.

I personally never felt deprived by limitations in my cooking. In the cookbook, I do use more ingredients than some more Hassidic (ultra Orthodox) kitchens might, but the techniques and ideas can easily be adapted to different traditions.

And beyond recipes, the book includes many practical resources—guides to the Seder plate, freezing and reheating methods, traveling with frozen food, understanding Passover kosher labels, and mindset tools to help people approach Passover with more clarity and calm.

How would you describe the style of your cookbook—traditional, modern, or a mix of both?

It’s really a blend of both. The recipes carry the nostalgia and warmth of traditional Passover food, but they’re presented in a way that feels fresh and exciting for today’s palate. It’s meant to feel approachable—recipes you see and immediately want to try.

Is there a recipe in the book that feels especially meaningful or personal to you?

Many of the recipes carry the names and memories of women who inspired me.

The Chocolate Brownie Cake on the cover is Molly Feldman’s recipe. She was someone I always admired—her home was always open and there was always hot food on the flame. She was famous for her Friday night cholent.

There’s also Estee Wallerstein’s potato kugel, my mother-in-law’s brownies, Mrs. Zakheim’s chocolate chip cookies, and Leba Schwebel’s silan roast. They’re wonderful recipes—but more importantly, they come from wonderful women whom I admire.

What are a few standout dishes readers should try first for their Passover table?

The stovetop French Roast squares are something I think many people will appreciate for Seder night. People are always looking for a dish that feels elevated and special, but that isn’t just another roasted meat.

The dessert section is also very popular—especially the chocolate mousse and lemon mousse. The variety throughout the book really allows people to build a full holiday menu.

What makes Passover food and the Seder meal so special compared to other holiday meals?

Pesach reminds us why we are here and where we came from. The Seder connects us to our history and reminds us that the redemption will come again.

In many ways, Pesach slows us down and separates us from the noise of the world. It brings us back to hope, faith, and gratitude—the foundations of Judaism.

Who did you have in mind when you were writing this cookbook?

While writing the book, I often thought about my children. I wanted everything I’ve learned to be preserved in one place—a legacy they can always return to.

But I also thought about the many people I’ve been privileged to help over the years. If even one person makes a small change in their kosher kitchen, learns something about kosher standards, or if one woman shifts her mindset from stress to purpose, then the effort was worth it. Hashem (God) gave me this opportunity, and in a way I feel it’s part of my own personal outreach.

What do you hope readers take away from the cookbook when they use these recipes for Passover?

What I hoped for is already happening. Store owners tell me they feel a real excitement around Pesach preparation when people pick up the book.

Pesach sometimes feels like something people are trying to “get through.” My hope is that families instead feel inspired to embrace it. Traditions are built at home. The memories, the teachings, and the identity of a family are shaped around the holiday table.

Do you find creativity easier or harder when cooking for Pesach?

There’s really no shortage of creative possibilities. At the same time, I personally like to keep things practical and grounded. The foods people come back to again and again are the comforting ones—the dishes that feel familiar and satisfying.

Who is this cookbook for?

This cookbook is for anyone making Pesach—whether it’s your first Seder or your thirtieth.

I’m hearing from both young and older cooks. Many gluten-free readers are especially excited because the recipes work beautifully year-round. Some people even tell me they bought two copies—one for Pesach and one to use during the rest of the year.

What message do you hope women take away after completing the holiday using your cookbook?

I hope it helps shift the mindset from stress to purpose.

The Jewish mother is the vessel of blessings in her home. Food, when prepared with love and intention, is love you can taste. She sets the tone and energy of the household. Our sages teach that we were redeemed from Egypt in the merit of righteous women, and we will be redeemed again in their merit.

Where do you draw inspiration from when preparing for such a demanding holiday?

For me, Pesach itself is not stressful, it's making it to the Seder that can be demanding. For me, unlike for others, it's the light at the end of the tunnel.

It feels like hope—almost like my own personal redemption.

I spend months cooking for thousands of families, and when Pesach finally arrives I can breathe and sit at the table with my own family. Knowing that people trusted me with their holiday meals—the taste, the quality, the kosher guidelines—is a tremendous responsibility, and one I never take lightly.

A Final Reflection

On my phone call with Batya, she shared with me a beautiful story about the Lubavitcher Rebbe that inspired her when compiling this cookbook. When Rabbi Krinsky, one of the closest and most trusted aides to the Rebbe was hired, the Rebbe had given Rabbi Krinsky a very marked up letter to retype, with many of the Rebbes notes. When the Rebbe had noticed the overwhelmed expression on Rabbi Krinsky’s face, his advice was to take the instructions “word for word, line by line, and you’ll get through it”.

In my conversation with Batya, she drew the parallel between this story of the Rebbe and the difficulties around maintaining proper executive function surrounding a holiday like Passover. In Batya’s Kitchen, Batya shares several methods and guides on how to prepare for a demanding holiday like Passover with ease, free of stress, and most importantly, joy. She shared her thoughts on the idea that the woman is the nucleus of the home; that when a woman feels at ease and empowered, the home becomes a happy place. Batya’s intention with this cookbook is to take the tumultuous feel around Passover and turn it into an empowering, loving experience.

Click here to order Pesach Secrets, on promotion exclusively at Judaica.com.

At Judaica.com, we warmly wish you a kosher and joyous holiday. Happy Pesach!