"The key to good matzo brei lies in two things: very seasoned, very caramelized onions; and properly soaked matzo boards,” explains cookbook author Alison Roman. You will find both in her recipe. 

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.

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.

This pie is a love letter to South Florida, Jewish grandmothers, and the surprising versatility of matzah.

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.

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

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.

In this family, not a day goes by during Passover without these matzah brei fritters. They are fried until golden and topped with a bright, lemony homemade mayonnaise and tomato slices.

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.

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

Layered matzah pies called minas are a staple of many Sephardi Passover tables. This one from Alexandra Zohn’s family is vegetarian and includes a layer of potatoes, which makes it even heartier.

This recipe comes from Erez Komarovsky’s grandmother. Filled with sweet caramelized onions and black pepper, it produces one large matzah brei that is cooked in a pan and flipped.

Mitchell Davis’s mother, Sondra, always made the lightest matzo balls in their kitchen in Toronto. “She said she used the recipe on the box, but when we cooked together,” Mitchell says, it was clear that she didn’t.

“Once the matzo is soaked and baked, it magically transforms into something more like traditional pastry than unleavened bread,” chef Michael Solomonov shares.

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.