A matza omelet.

Doused with liquor, wrapped in foil, and baked in campfire ashes.

Fry them up for Hanukkah.

A sweet, citrusy cake made with kosher ingredients.

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.

Quick to make and quicker to disappear.

A Passover menu with Southern flair.

The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies.

One Jewish grandmother dispenses Hanukkah recipes and wisdom.

The Silver Palate duo makes nice and makes dinner.

Sheila Lukins and Julee Rosso talk about life before arugula and The Silver Palate Cookbook, 25 years later.

A homemade version from San Francisco’s Firefly Restaurant.

With passover coming up in a few weeks it got me thinking about Matzo Brie again. Recently I’ve seen a lot of recipes for French Toast Casserole and was wondering if it would work using matzo instead of bread. Has anyone...

as we near the end of Passover, I am wondering how people eat their matzo brie? As far as I know, there are two general ways to look at it, matzo as french toast or scrambled eggs with matzo. I have always fallen into the latter...

I use matzo meal as a coating for chicken. You could grind them up for that. I’ve seen recipes using them in place of pasta- mock lasagne and the like. You can get tons of ideas if you do an internet search using "Passover...