Matzo, the flour-and-water cracker, is a Passover staple recalling the unleavened bread the Hebrews hastily prepared before their flight from Egypt. Jayne Cohen has come up with creative ways to serve it:
* Make a flavored flatbread. Brush both sides of the matzo with cold water, olive oil or melted butter. Sprinkle with coarse salt, pepper, herbs, spices, grated lemon zest or minced garlic. Toast in a 400° oven.
* Turn it into a crunchy topping. Coarsely grind matzo. Add olive oil or butter and chopped pistachios or other nuts. Season with salt and pepper and bake in a shallow pan at 350°, stirring occasionally, until fragrant and deep gold. Sprinkle over vegetables, fish and gratins.
* Prepare matzo balls as a side dish. Serve with meat or chicken in lieu of rice, pasta and other grain-based dishes.
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