Making matzo brei is an art, according to cookbook author Alison Roman. "The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards.” 

This matzo ball soup brings together both sides of Dana Harary's family. The spicing comes from her father's Yemenite heritage, while the matzo balls are her Ashkenazi great-grandmother's recipe.

Why should kneidlach (Yiddish for matzo balls) be reserved for soup? Here, cookbook author and historian Michael Twitty reimagines fluffy kneidlach as a fun Seder side dish with horeradish-flecked yassa sauce.

This classic matzo ball soup recipe produces a flavorful broth, chunks of chicken and vegetables. Be sure to cook the matzo balls separately in water to keep the broth clear.

Making kosher for Passover matzo requires very fast work in the kitchen — no more than 18 minutes can pass from the time water touches the flour and when the matzos are pull from the oven. If you are concerned about kashrut, save this recipe for another time.

Every Passover, Sigi Mantel’s grandmother Aliza made this layered Syrian dish for a Passover lunch she hosted the day after Seder.

Layered matzo pies called minas are an important part of Sephardi Passover tradition. They can be made with meat or various vegetables. This one from Alexandra Zohn is vegetarian and uses both Parmesan and cream cheese.

Layered pies called mina are an essential part of many Sephardi Passover tables. They can be prepared with vegetables or meat, like this recipe from chef Michael Solomonov.

The typical bulgur wrapping for these kibbeh are swapped for rice and matzo meal during the holiday. If it’s your custom to not eat kitniyot during Passover, save this recipe for another time.

Passover Seder menus are often rich affairs. This bright and refreshing salad with bits of broken matzo is a welcome addition.

This crispy matzo-meal fried chicken gets a spicy kick courtesy of some hot sauce. And no, you don’t have to wait until Passover to make it.

Think of this recipe from Roman Jewish tour guide Micaela Pavoncello as a sweet, kosher for Passover fritter. Like all fritters, they are best when made just before serving.