Poppy seed hamentaschen, a Jewish Passover treat.

Passover falls almost a month after Easter this year, and for Jewish cooks that is a blessing. It’s enough time for meat cases to be restocked with good-looking cuts of lamb and newly filled with first cuts of brisket.

It also seems that there’s extra time to consider, and possibly test, new recipes for the Seder table. We’ve been sampling from three new cookbooks that are geared for the Jewish holidays and beyond:

¢ “Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day,” by Faye Levy

The James Beard Award-winning cookbook author and cooking columnist for the Jerusalem Post has rehabilitated traditional recipes with ingredients such as whole-wheat flour, soy milk and smoked tofu; sauces employ fresh fruit juices, a wide array of spices and much less fat.

¢ “Arthur Schwartz’s Jewish Home Cooking: Yiddish Recipes Revisited”

Schwartz, aka the Food Maven, delivers digestible history and recipes written as though he were at a cook’s side, talking her through each step. Find out how matzoh balls (knaidlach) turned up in chicken soup, how to freeze them and how even the width of the pot can affect their outcome.

¢ “Hip Kosher: 175 Easy-to-Prepare Recipes for Today’s Kosher Cooks,” by Ronnie Fein

Today’s kosher crowd, Fein writes, includes vegetarians, vegans and health-conscious cooks who find that Jewish laws of kashrut present a “cleaner, purer, more humane” way to eat.

The proof that her recipes are easy is in the titles, such as Mackerel Fillets With Lime-Mustard Butter and Scallions, and Jalapeno Monterey Jack Chipotle Grilled Wrap.