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tips why no bread for passover
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(213)
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Recipes
Roast salmon with harissa, chocolate-stuffed macaroons, and matzo brei that goes sweet or savory.
Quick
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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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Recipes
From roast lamb to flourless chocolate cake, these recipes reflect a Passover feast as diverse as the Jewish people themselves.
Easy
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A long soak is the secret to this French toast’s supremely custardy interior.
4.0
(3.93)
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Cranberry sauce, mustard, leftover sliced turkey, a few pieces of bacon (never hurt!), and three pieces of bread make this sandwich a post-holiday slam dunk.
4.5
(4.5)
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Cooking
Chocolate-stuffed macaroons, mango-cream cake, and a few sweet ways to use up that box of matzo.
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Like an everything-bagel-inspired quiche, seaweed-filled morning buns, and protein-packed dosas laced with chile and ginger.
Easy
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If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.
3.7
(3.67)
Easy
Recipes
Bacon and custardy bread take the usual leftovers-sandwich into brunch territory. An after-meal nap is happening, whether you like it or not. You can thank chef Todd Ginsberg of Fred's Meat & Bread in Atlanta, GA, for this one.
5.0
(5)
Easy
Recipes
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.
4.0
(4.05)
Recipes
The tastiest way to eat a pound of kale.
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They’re the best things since sliced bread.
Vegan
Recipes
The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
4.0
(4.22)
Easy
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Think sausage and peppers hero, but transformed into a hearty (easy) egg casserole.
4.0
(4.06)
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Matcha chia pudding, use-it-up frittata, horchata overnight oats, and more great reasons to get out of bed.
Vegan
Recipes
If you’re looking for a simple recipe for a tender sandwich bread—the kind of loaf that’d be great turned into a grilled cheese or crunchy croutons—this is it. This recipe from Bryan Ford is his Master Bread Dough, rolled into a tight log and baked until golden brown. We recommend slicing it and then freezing in a resealable plastic bag or airtight container for instant toast.
4.7
(4.69)
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techniques
The warm, buttery, pull-apart 'flaky bread' at Brooklyn’s Glasserie is versatile and easy to throw together
Recipes
You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.
4.5
(4.5)
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techniques
14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.
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Recipes
They’re the kind of meals you’ll want to enjoy again—and again.
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Easy
Recipes
Set this up the night before and all you’ll have to do in the morning is brush it with butter and bake.
5.0
(4.9)
Recipes
We’re bringing back quiche.
5.0
(5)
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These homemade breads are impressive, delicious, and (bonus!) will make your whole house smell great.