PREMIUM NEWS ARCHIVE
Article from: The Boston Globe
Article date: April 23, 2008
Author: Jonathan Levitt
SEASONS
Serves 4
Matzo, the simple flour-and-water cracker eaten to commemorate
the Jews' hasty exodus from Egypt, is the only grain permitted
during Passover, which began on Saturday night. During the weeklong
holiday, everyone tries to figure out how to make bland matzo taste
good. Over the years, tinkering with the hard crackers has resulted
in culinary wonders: matzo balls for soup, matzo farfel made into
granola, and the greatest of all, matzo brei (rhymes with fry). To
make it, soak sheets of matzo in eggs, then fry them in butter.
After ...
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