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magazine fasteasyfresh matzo brei with tomatoes and salsa
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(55)
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Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.
3.6
(3.57)
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Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.
4.6
(4.6)
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Summer perfection is a dish of grilled or toasted bread topped with juicy, marinated tomatoes.
4.3
(4.28)
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This no-knead knockout gets its punch from tomatoes in two different ways.
4.7
(4.67)
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A silky, balanced, cling-to-the-pasta tomato sauce with little to get in the way.
4.7
(4.67)
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A steak dinner that’s more about the sauce than the meat.
4.0
(4)
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This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.
5.0
(5)
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
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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.
4.0
(3.98)
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3.5
(3.5)
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Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
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This golden chicken broth starts with two parts roasted wings and one part poached legs, resulting in robust flavor with the tenderest meat.
4.5
(4.51)
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This (almost) no-cook pasta is an ardent love letter to summer’s ripest tomatoes (and your box grater).
5.0
(4.88)
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Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.
4.7
(4.74)
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This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.
5.0
(4.75)
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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.
4.0
(4.11)
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We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.
3.6
(3.6)
5.0
(5)
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To keep the matzo dumplings light, don't overtax the dough.
4.0
(4)
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4.0
(3.88)
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Reserve any leftover chile oil for drizzling over grilled fish, vegetables, or greens.
5.0
(5)
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1.0
(1)
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If we had to give this salsa a heat index rating, it would get three out of five chiles.
4.0
(4)