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magazine matzo stuffing
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(49)
Recipes
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)
Quick
Recipes
Keep it simple: eggs, matzo, salt, and pepper, mixed into a batter and fried in oil till crisp and golden.
3.6
(3.57)
Recipes
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)
Recipes
Hearty and packed with caramelized cabbage, this vegetarian matzo ball soup doesn’t miss the chicken.
4.0
(4.1)
Recipes
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)
Recipes
The perfect matzo ball doesn’t require seltzer, baking powder, egg whites, or even a light touch, and this recipe proves it.
4.4
(4.35)
Recipes
3.5
(3.5)
Recipes
To keep the matzo dumplings light, don't overtax the dough.
4.0
(4)
Recipes
Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.
5.0
(5)
Easy
Recipes
More than 10 years after its publication, this Thanksgiving classic keeps them coming back for more.
4.6
(4.58)
Quick
Recipes
These fritters are the genius invention of our publisher's mom, Sari Drucker.
Quick
Recipes
Make this once; sprinkle on salads all week long.
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Easy
Recipes
Try this artful Italian brittle for Passover.
4.0
(3.8)
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5.0
(5)
Quick
Recipes
When matzo meets kimchi pancakes: a love story.
Recipes
Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.
Recipes
Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
4.7
(4.71)
Quick
Recipes
Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)
4.7
(4.67)
4.5
(4.48)
Recipes
This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
4.6
(4.56)