How to Host a Passover Seder (Without Losing Your Mind)

A modern host's guide to the most meaningful and delicious night of the year.

So, you've volunteered to host the Seder. Maybe you raised your hand, maybe it was assigned to you, maybe your mother gave you the look. Either way, mazel tov, you're doing it, and we're here to help you pull it off beautifully. This guide covers everything you need, from the guest list to the gefilte fish.

First Things First: Who to Invite to Seder

The Seder table is meant to be big and full. The Haggadah literally says, "Let all who are hungry come and eat," so cast a wide net if you can. Mixing it up is a mitzvah. Interfaith Seders are increasingly common and genuinely beautiful.

The Seder Checklist

2–3 Weeks Before

• Decide on your guest list and send invites
• Order or borrow enough Haggadahs for every seat
• Source your Seder plate
• Plan your menu and identify which dishes need advance prep

1 Week Before

• Order Seder tableware — plates, napkins, cups
• Purchase non-perishable Passover staples: matzah, matzah meal, grape juice or wine, macaroons
• Confirm dietary restrictions with guests

Day of

• Assemble the Seder plate
• Set the table
• Prep the hand-washing station
• Hide the afikomen somewhere fiendishly clever
• Take a breath — you've got this

What Goes on the Seder Plate?

• Maror — bitter herbs representing the bitterness of slavery
• Chazeret — a second bitter herb
• Charoset — a sweet mixture representing the mortar
• Karpas — a vegetable dipped in salt water
• Zeroa — a roasted lamb shank bone
• Beitzah — a roasted or hard-boiled egg representing renewal

You'll also need a separate plate for three pieces of matzah, plus Elijah's Cup and Miriam's Cup on the table.

The Seder Menu Classics

• Matzah ball soup
• Brisket or roast chicken
• Tzimmes, potato kugel, roasted vegetables
• Macaroons or flourless chocolate cake for dessert

L'chaim, and happy hosting.