The company — which is secretive about who produces its private-label foods — told the Jewish Telegraphic Agency only that the new private label matzah is made by “one of the largest and ...

Without proper oversight, how could you trust your own food? Finally, some objected to the loss of a literal human touch. Jewish law stated that matzah was supposed to be made by people who knew ...

This recipe was originally developed by author Marcy Goldman in the 1980 s. She shared that her toddler son wouldn’ t eat any ...

Israel’s two main matzah producers were ordered to submit detailed documents to examine if they were inflating prices ahead ...

This golden soup is a modern take on my grandmother’s chicken soup, seasoned with ginger, turmeric and a pinch of red chili ...

This is why Jews are forbidden to eat chametz (leavened grain foods)—or even keep them in the home—during Passover. Matzo is an unleavened bread made from flour and water. Speed is the name of ...

In a bowl, whisk the egg. Whisk in both cheeses, the oil, salt and pepper. Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls.

It’ll win you over too, especially if it’s your first time making the comfort food classic some lovingly call “Jewish penicillin.” Cooking the matzo balls in salted, gently boiling water ...

Traditionally, no more than 18 minutes can pass between the water first being mixed with the flour and the rolled dough finally being baked. The dough is pricked to make small holes in the surface ...

Matzo ball soup is a classic Jewish dish of flourless dumplings – they’re made with matzo meal – served in a comforting chicken broth. To make the matzo balls, beat together the matzo meal ...