This recipe was originally developed by author Marcy Goldman in the 1980 s. She shared that her toddler son wouldn’ t eat any ...

Traditionally, no more than 18 minutes can pass between the water first being mixed with the flour and the rolled dough finally being baked. The dough is pricked to make small holes in the surface ...

This is why Jews are forbidden to eat chametz (leavened grain foods)—or even keep them in the home—during Passover. Matzo is an unleavened bread made from flour and water. Speed is the name of ...

Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. To make the matzo balls, beat together the matzo meal ...

Jews (and even gentiles) long have engaged in impassioned philosophical debate over the merits of matzo ball-making ... this tiny Tempe temple to Japanese food, we instantly knew it was different ...

The company — which is secretive about who produces its private-label foods — told the Jewish Telegraphic Agency only that the new private label matzah is made by “one of the largest and ...

It’ll win you over too, especially if it’s your first time making the comfort food classic some lovingly call “Jewish penicillin.” Cooking the matzo balls in salted, gently boiling water ...

The Passover food, which used to be unavailable under communism, was for many the only link to their people’s faith and culture. (JTA) — When it comes to consuming matzah, the Jews of the ...