The best matzo we’ve ever tasted is handmade shmura matzo. We were introduced to it by a friend who orders a shipment from New York each Passover. Comparing it to industrialized matzo from the grocery ...

Put the matzo meal in a bowl. Beat together the eggs, water, fat, salt, pepper and parsley. Pour over the matzo meal and stir. Cover the bowl and refrigerate for a minimum of 1 hour and up to ...

Amy Traverso is the senior food editor for Yankee magazine and its new travel and lifestyle series, Weekends With Yankee, produced in partnership with WGBH. Previously, she served as food editor at ...

What’s a goy like Martha know about making matzo balls? Here at Monday Night Martha we’ve decided to find out. We’ve never made matzo ball soup before but we’d like to perfect our skills in time for ...