Ruth Reichl started musing about food professionally in 1972, when she published Mmmmm: A Feastiary. Since then, she’s published seven books, won six James Beard Awards, hosted multiple television and ...

The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks you can make with ...

Melissa Clark tweaks the classic, adding feta, hot honey and herbs. By Melissa Clark Passover lasts eight days, and you might attend one or even two Seders. But how many matzo breis will you fry? If ...

Matzoh brei enthusiasts tend to fall into two camps: Those who insist that the golden scramble be topped with nothing more than a sprinkle of salt, and those who feel equally passionate about a ...

For a holiday with so many food restrictions, Passover still manages to bring some of my very favorite dishes to the table. Of course, there are the classic Jewish foods that are always beloved, like ...

You don’t need to be observant—or even Jewish—to appreciate matzo brei, Passover’s gift to the brunch table. Variously rendered as a flat pancake or a ragged scrambled mound, the egg-and-matzo fry-up ...

Matzo brei is the Passover version of French toast, or eggy bread, made with unleavened matzo crackers rather than bread. It can be served sweet, for example with cinnamon and sugar, or savoury, with ...