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?
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I've spent the last few years trying to find my perfect brisket recipe. I didn't really grow up with one, and quite badly wanted my own brisket tradition. After trying over a dozen recipes, I finally settled on this one: sweet and sour, with pomegranate molasses and dried fruit. It has notes of sweet, savory, and sour, creating a nice complexity.
There is nothing brisk about brisket: It takes four hours to cook. The good news is that all the work in this recipe takes about 30 minutes, chopping included, and then you just turn your back on the meat and...