Matzo

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

The key to success, or so I’m told, is to not get too clever.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

Don’t tell my grandmother, but I’m trying something new this year.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Did someone say Passover party mix? Probably not, but we made one anyway.

Spicy, salty, sweet, with a hit of umami, this party mix riff with matzo has it all.

When matzo meets kimchi pancakes: a love story.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

Make this once; sprinkle on salads all week long.

Everything's better on matzo...sort of.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.

To keep the matzo dumplings light, don't overtax the dough.

Try this artful Italian brittle for Passover.