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Entries tagged with 'Matzo'

Deep-Fried, Meatball-Stuffed, and More: 3 Ways to Play With Your Matzo Balls

Max Falkowitz 26 comments

As you start plotting out your Hanukkah menus and thinking about what you're serving besides brisket and latkes, as you eye that latke-essential matzo meal in the corner of your pantry, I want you to consider making matzo balls as well. And while you're at it, get creative with them. Here are three ways to do so. More

Chicken Meatball Filling for Stuffed Matzo Balls

Serious Eats Max Falkowitz 4 comments

These chicken meatballs are designed to be stuffed inside matzo balls, but they're also good to eat on their own once you simmer them in chicken soup. More

Behind the Scenes: Making Matzo at the Manischewitz Factory

The Serious Eats Team 5 comments

Matzo production happens year-round at the 125-year-old Manischewitz factory in Newark, New Jersey, but goes into overdrive in anticipation of Passover. Most of this matzo for Passover is made months before, in the fall, when the factory goes through up to 50,000 pounds of kosher flour each day. Manischewitz let us peek the matzo-making process, which starts as a big dough ball. More

4 Easy Desserts To Make With Matzo

Sweets Carrie Vasios Mullins 1 comment

Passover starts today and ends on Tuesday April 2. That's a lot of matzo. But there are ways to jazz up your crackers, specifically for those nights when you want a quick and easy way to satisfy your sweet tooth. More

The Most Expensive Matzoh: Does $27 Matzoh Taste Any Better?

Ed Levine 7 comments

We've been tasting lots of matzo lately at SEHQ, and after trying ten different matzos of all kinds, including a box of $27 Gluten-Free "Matzo" made with oat flour, I find myself contemplating the following question: Is the bread of affliction supposed to taste good? And even if it's not supposed to, does it? More

Preserved: Coconut Matzo Granola

Sweets Lucy Baker Post a comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Coconut Matzo Granola

Serious Eats Lucy Baker 1 comment

This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons. More

Matzo 'Crack' S'mores

Serious Eats Alexandra Penfold Post a comment

Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack. More

Matzo Showdown: Manischewitz vs. Yehuda vs. Streit's

J. Kenji López-Alt 11 comments

There is a certain comfort to be taken in the absolute blandness of matzo—kosher for Passover matzo is made with only water and wheat flour, with not even a grain of salt to add a hint of flavor. (Many consider matzo to be nothing more than an excuse to eat butter). But we all agree that matzo should not be entirely flavorless. Aside from the slight sweetness of the wheat itself, the best matzos carry a bit of char and smokiness. Here's how three major nationally available brands stack up against each other. More

Matzo Pizza

Serious Eats J. Kenji López-Alt 4 comments

Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust. More

Important Passover Question: Is Matzo and Peanut Butter Kosher for Passover?

That's Nuts Lee Zalben 23 comments

Jews all over the world are finding interesting ways to eat matzo this week. Matzo PB&Js are a favorite combination, but is it kosher for Passover? Well, the answer is a little tricky. More

Behind the Scenes: Making Persian-Style Matzo Balls at Balaboosta

New York Max Falkowitz Post a comment

We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup. More

Matzo Toffee With Almonds

Serious Eats Olga Massov 15 comments

The trick to making matzo toffee impossible to put down is simple: generous sprinkling of fleur de sel. The salt combined with the bittersweet chocolate and butter pretty much spells doom for everyone who comes in contact with it. If you make this for your guests on Passover, I guarantee glee and gratitude all around. More

Passover Candy: Manischewitz Pâte de Fruits and Matzo Crunch

Sweets Lucy Baker 2 comments

At the end of a large and lengthy Seder meal, the last thing most people want is a slice of leaden flourless cake or a sticky macaroon. This year, in lieu of more traditional baked desserts, try serving Passover candy. The first is a quirky twist on French pâte de fruits using Manischewitz wine. The second is my version of cookbook author Marcy Goldman's famous Caramel Matzoh Crunch, gussied up with coconut and almonds. People refer to it as matzo crack, rightfully so. More

Coconut Chocolate Almond Caramel Matzo Crunch

Serious Eats Lucy Baker 3 comments

This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.... More

Matzo Brei With Pear And Dried Sour Cherries

Serious Eats Olga Massov 4 comments

I like to think of matzo as a blank canvas; it can do pretty much anything you want it to. Here, it becomes a sweet and utterly delicious matzo brei with pears and dried sour cherries. You get a bite of sweet with a touch of sour—I wind up making matzo brei most of the days and I never tire of it. More

Chicken Soup with Matzo Balls

Serious Eats Olga Massov 17 comments

This might be my favorite part of the Seder—until we get to dessert that is. In this version, matzo balls are not heavy and doughy, but light, fluffy, and seasoned. The key is making them with seltzer and giving the batter a good rest before shaping and cooking—it makes all the difference. What are your matzo ball tricks? More

Sauteed Cabbage and Matzo Farfel 'Spaeztle'

Serious Eats Special to Serious Eats 3 comments

This is an old Hungarian recipe (called Krow Pletzla in Hungarian Yiddish) that's the Passover version of cabbage and noodles. Author of Jewish Home Cooking and many other wonderful cookbooks, Arthur Schwartz makes this for Passover with little pieces of matzo farfel, which resemble noodles—actually spaetzle—and tosses them with well-wilted cabbage and onions. More

Simple Matzo Meal Latkes

Serious Eats Special to Serious Eats 6 comments

With Passover coming up, we wanted to know what Arthur Schwartz (author of Jewish Home Cooking and many other wonderful cookbooks) likes to do with a box of Matzo Meal. He shared this recipe, a humble one, he says, that rarely appears in cookbooks. Whenever matzo meal latke recipes are published, they're gussied up in some way—apples are added, sugar and spice is added, grated lemon peel. You get the picture. But these are simple. More

Blue Ribbon's Excellent Matzo Ball Soup

Serious Eats Caroline Russock 13 comments

Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of "excellent"—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the best possibly way. More

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