Matzo is an unleavened bread that is essential to the celebration of Passover. In Jewish tradition, the eating of the matzo represents the exodus from Egypt. Since the Israelites left in such a hurry, there wasn't enough time for the dough to rise. You can still buy matzo outside of Passover to use in matzo ball soup, as an alternative to bread crumbs or as an easy dessert. You can even turn to Food & Wine's guide to learn how to make your own matzo from scratch.

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Whole-Grain Matzo
Cookbook author Marcy Goldman started baking matzo with her young sons after touring a temporary factory at a local synagogue that produced shmura matzo—the traditional, handmade variety. "As a baker and a Jewish mother, I thought, I can do that," she says. The whole-grain flours in this recipe create a more crackly, sandy texture than white-flour matzo. More Passover Recipes
Chicken Soup with Rosemary Matzo Balls
At Blue Hill at Stone Barns in Pocantico Hills, New York, chef Dan Barber prepares this soup with seasonal chicken (raised in late spring, summer and fall), using wings, backs, necks and feet. His recipe yields almost eight quarts of broth, so there's plenty to freeze. He likes serving the soup with fluffy matzo balls laced with rosemary. More Chicken Soup Recipes