Passover, a Jewish holiday that spans eight days and kicks off with a fabulous feast known as the Seder, is just around the ...

Fans who grew up eating matzo ball soup have firmly set opinions. Some love “floaters” or light, fluffy matzo balls; others prefer “sinkers,” a denser style of dumplings. This version ...

Traditionally, no more than 18 minutes can pass between the water first being mixed with the flour and the rolled dough finally being baked. The dough is pricked to make small holes in the surface ...

In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.

Place eggs in a wide bowl and whisk in hawaij spice blend, if using. Place matzo meal in a second wide bowl and season with salt. Working with one piece at a time, dunk chicken in egg, and turn to ...

These recipes were popular in a time when every baked Passover dish seemed to be made of matzah meal and before there was an abundance of grain-free flours and quinoa. You’ll find recipes for ...

Line the bottom with parchment or wax paper and grease the paper. Evenly coat the bottom and side with matzoh meal, tapping out any excess. In a food processor, pulse the almonds with 2 ...

Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. To make the matzo balls, beat together the matzo meal ...