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 ...

Of all the recipes in the Passover canon, one of the simplest is matzo brei. Soak matzos in egg and maybe a little milk or water until softened, fry in butter or oil. Top with powdered sugar or maple ...

My mom is world-famous — OK, maybe Schloss-famous (that's my maiden name) — for two festive Passover dishes: Her matzo balls and her matzo brei. Matzo brei, which translates to "fried matzo," is a ...

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 ...

BREAD OF AFFLICTION though it may be, to me, matzo has always been a treat. Of course, finding the right delivery system for this admittedly austere cracker—preferably one involving lots of ...