Some people like sinkers, some people like floaters. Here at Serious Eats, we're equal opportunity matzo-ballers, so we're giving a recipe that lets you choose the matzo balls of your dreams. Best part, it's ridiculously easy.
'Passover' on Serious Eats
These oversized macaroons are flavored with lemon zest and dipped in white chocolate.
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.
These chewy coconut flourless cookies are all about the moist and fudgy center.
This nutty, chunky granola makes an ideal topping for ice cream. Sweetened coconut is reminiscent of traditional Passover macaroons.
Marshmallow s'mores sandwiches made with caramel and chocolate-coated matzo crack.
With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.
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.
Lekvar is a traditional Jewish plum paste, most often used as a filling in pastries. It is sour and sweet, with a sticky, chocolate richness that warms the back of your tongue and reminds you of the Old Country. Accentuated by the buttermilk's tart barnyard creaminess and bass notes of dark molasses, this is a delicious conclusion to a Passover seder, Easter dinner, or just a long day.
A twist on the saltine cracker candy, Matzoh Crack offers a great dessert base to get creative with flavors.
[Photograph: Robyn Lee] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a...
[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....
My go-to recipe for Passover coconut macaroons comes from Martha Stewart. Since coconut is lonely without chocolate, consider adding finely chopped chocolate to the cookie mixture before scooping, or temper some for dipping. You'll be glad you did.
Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich.
Coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again. The trick: Mix shredded coconut with coconut flakes to get just the right texture.
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.
It's almost Passover, and a Seder isn't a Seder in my family without the powerful, pungent smell emanating from bowls of horseradish. Since I'm on this homemade condiment kick, I thought it was time to ditch the bottle and prepare the real stuff.
I used to really, truly loathe this dish. It was the one thing I wouldn't touch on my Passover plate. Anyone else? But this version adds a touch of honey to highlight the carrots' natural sweetness and spices like cardamom to give the dish more dimension.
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....
This is a quirky twist on French pâte de fruits using Manischewitz wine.