Matzo

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.

Active time: 50 min Start to finish: 4 hr A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.

This is a very simple, yet remarkably satisfying dish. Even though it's traditionally a Passover recipe, I liked it so much as a child that I used to ask my mother to make it for me all year long. It's the comfort food that most reminds me of her. (Fried matzoh is what I've called this dish since childhood, though I know that others refer to it as matzoh brei.)

A leek puree adds rich flavor. This side dish is especially good with the Brisket with Dried Apricots, Prunes, and Aromatic Spices recipe.

These delicate fish dumplings are steamed and chilled between layers of cabbage leaves to keep them moist. Leftovers can be refrigerated for a couple of days.

Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink.

Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.

For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.

In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.

These get a lift from allspice, too.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.

The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.