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magazine matzo stuffing
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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)
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(3.5)
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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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)
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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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To keep the matzo dumplings light, don't overtax the dough.
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(4)
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Articles
(74)
Cooking
On this episode of Dinner SOS, Chris and Kate help Janae tackle the art of the matzo ball.
Cooking
Not all comfort food needs to be made from scratch.
Emma Laperruque
Cooking
The key to success, or so I’m told, is to not get too clever.
Adam Rapoport
Culture
Hey, even bread that's meant to remind us of suffering and tastes like cardboard is good for something
Bon Appétit
Culture
There are three ways to cook matzo balls. For the sake of this post, we'll compare the first two methods: old school versus new school ...
Michael Singer
Cooking
Flipped like a pancake, this is like matzo brei and an egg sandwich in one.
Emma Laperruque
Videos
(246)
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Today, chef Harold Villarosa is dishing out magic with one of his favorite ingredients: Spam. Though some people have been hesitant to try it, Spam can be a delicious and versatile ingredient - and chef Harold is ready to challenge what people think about it. After a research consultation with chef Chung Chow of Noreetuh Hawaiian Restaurant in New York, Harold sets out his plan to incorporate Spam into a freshly made beignet. Spam doughnuts? I'm down.
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Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pozole verde with chicken, a Mexican stew that features pozole corn. We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!
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We asked some of our favorite chefs from Mission Chinese and The Meatball Shop how they put a twist on Thanksgiving stuffing.
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Join Claire Saffitz, Brad Leone, Chris Morocco, Molly Baz, Andy Baraghani, Sohla El-Waylly, Priya Krishna and Carla Lalli Music as they share their favorite ways to spice up boxed macaroni & cheese. Throw a little fermented garlic-ginger paste in there, whydon'tya. Or pop some panko upon that pasta. You can't go wrong with any of these recipes.
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Watch friend of the magazine (and our editor in chief's brother) Andy Rapoport make bread with Doritos.