'matzo' on Serious Eats

Matzo Toffee With Almonds

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

Matzo Brei With Pear And Dried Sour Cherries

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

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

Simple Matzo Meal Latkes

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

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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