'passover' on Serious Eats

Behind the Scenes: Making Matzo at the Manischewitz Factory

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

American Classics: Matzo 'Crack' S'mores

Last year I put together a slideshow of Matzo Crack recipes for Passover. This year's post was inspired by a tweet I saw by Serious Eats New York editor Max Falkowitz that went a little something like this: "What to do with Matzo for Passover: Eat with Charoset. Make Matzo Crack. Cry. End of list." Which got me thinking what else in the dessert realm could be done with matzo. Then it hit me. Chocolate covered Matzo 'Crack' would make a great base for s'mores. Break out the Kosher for Passover marshmallows! More

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