By Melissa Clark, The New York Times Of all the delights of the Seder table — the tender brisket, the golden chicken soup flecked with dill, the wine-drenched charoset rich with apples — commercial, kosher-for-Passover matzo falls pretty low on the list. Made from only flour and water, the result is hard and bland — perfect as a base for matzo brei or a Hillel sandwich but not so delicious for snacking on its own. Homemade matzo is something else entirely.
Comment on The best matzo? It’s homemade.
The New York Times News Service Syndicate, Denver Post: Living
Fri, 04/03/2020 - 8:00am
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