Passover is fast approaching and lots of folks on the Bon Appétit staff (myself included) are celebrating with a seder. We asked them what they’re cooking for the holiday: Dense or fluffy matzo balls? Chicken or brisket or…meatballs? Explore the recipes, ranging from BA classics to cherished family heirlooms, below. You might even find new inspiration for your table. Shawarma-spiced carrots My sister insists on hosting Passover every year. I get Chanukah and Rosh Hashanah if I’m lucky, but she runs the seder and won’t budge. She’ll often make brisket or salmon, matzo ball soup , zucchini kugel, and will ask me and my sibling to bring a side and dessert. Year after year I’ve made roasted carrots and matzo bark. Last year, Maple–Harissa Glazed Carrots . This year, these Shawarma-Spiced Carrots With Date and Herb Salad from old BA staffer Zaynab Issa. One day—if I ever do graduate to Pesach host—this Roasted Salmon With Citrus Salsa Verde is sure to win a spot on my menu.…