Sundown on Monday, April 14 marks the beginning of Passover, a week devoted to celebrating spring, remembering the past, and eating cardboard instead of delicious grains, whole or otherwise processed. Needless to say, it’s that last part that really gets to me, as matzo has never been my favorite food in the world. Perhaps they would come in handy as mulch or filler for the litter box, but unadorned sheets of the unleavened bread hold little if any culinary value in my eyes. Thankfully, immense improvements in flavor can be made with just a little bit of work, and I’ve had the opportunity to photograph and give Nava Atlas’s truly tasty suggestions a test drive well in advance of the holiday. Proving the power of a well-written recipe, there are now matzo-based dishes that I can claim to genuinely enjoy!
A show-stopper for any Passover meal, this Spinach, Leek, and Potato Matzo Gratin is an impressive but surprisingly simple dish to pull together. It sounds like a humble side dish but eats like a hearty lasagna, which makes it an incredibly versatile addition to any festive menu.
Matzo toffee is a classic treat that always shows up on our seder table, but for an even quicker fix, Nava’s Chocolate Matzo Brittle takes all the boiling sugar and candy making out of the equation. Straight-up chocolate-covered matzo with any sweet toppings your heart desires, it’s perfect for keeping cravings at bay. Sliced almonds with espresso salt are a top pick around here, but it’s hard to go wrong no matter what goodies you choose.
And let’s not forget the indispensable classic, the Jewish staple known around the world: Matzo Ball Soup. This recipe is the only vegan rendition I have yet to encounter that not only yields consistently cohesive, plump dumplings, but also tastes just as good as my memories suggest. It’s the kind of dish that could make me willingly break out the matzo any time of year, which should really say it all.