’Tis the season for matzo, a staple of Passover. Made with just flour and water (no salt!) and resembling a giant cracker, matzo gets a bad rep for being kinda boring, but we’ve found that its toasty flavor and crispy crunch make it a surprisingly versatile ingredient. Here’s how it can take you from breakfast to dessert.
Cook shards of matzo with beaten eggs, sautéed onions, and plenty of salt and pepper for a Jewish breakfast scramble called matzo brei (it rhymes with “fry”). A sheet of matzo also makes a great base for your avo toast.
Think of matzo like an oversize rye crisp and turn it into an open-faced sandwich by topping it with smoked trout and a little mayo, or smoked salmon and crème fraîche—or even deli turkey and cheese. Or toss crumbled matzo into salads in place of croutons for crunch.
Matzo lasagna is popular among some creative cooks. Soak the matzo sheets in hot water for a few seconds (just until they’re softened), then layer the matzo like freshly cooked pasta.
You can buy boxes of chocolate-covered matzo, but homemade is so much better, especially if you add toppings—like dried apricots and shredded coconut, or dried cherries and pistachios—to the still-melted chocolate.