Matzo balls, the Passover staple made from ground, unleavened bread, are getting ever cheffier spins. Try to catch one near you!
At Philadelphia's Sbraga, chef Kevin Sbraga fries his matzo balls, then adds house-made sauerkraut, Russian dressing and pickled apple.
Cheff Matt Deliso of NYC's Blue Ribbon Bakery Kitchen infuses his matzo balls with fresh, black Burgundy truffles.
Hit Fort Worth's Grace for chef Blaine Staniford's matzo balls, which pass for traditional until your first bite: There's foie gras mixed in.
Chef Katsuji Tanabe of LA's Mexikosher amps up his matzo balls with beef chorizo. Pork chorizo wouldn't fly at a kosher joint.
By David Farley