Matzo

Gremolata, a mix of finely chopped lemon zest, parsley, and garlic, is an Italian topping classically served with osso buco. We added some basil to make it even livelier.

If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

This is an updated version of the chremslach passed down in my own family. I have never had a seder without it. A heavier version stuffed with cranberries appeared in many early American Jewish cookbooks as Kentucky grimslech.

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn’t hurt either.

Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.

This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-sized portions.

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Feel free to riff on this recipe and use any toasted nut or topping you like—try swapping in puffed rice, pecans, or dried currants.