"matzo" news and stories

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Ditch the pedestrian version of matzo brei (who needs french toast?), for these variations.
• Matzo is a springboard for your Seder menu.
• Babies are best eaten during spring.
• Pork isn't kosher, but it can be heavenly -- especially in a sandwich topped with lemon slaw.
• This must be a trick question -- artichokes vs. asparagus?
• Celebrate more than Passover -- it's National Noodle Month -- try cooking something out of Easy Asian Noodles.
• Next year in a new restaurant?

• Top chefs in New York agree: Creekstone Farms beef rocks. Here's why.
• Check out the new Times feature Power Ingredients, a "benign culinary imperialism" designed to shake things up.
• Wondering what makes uptown Chinese food uptown? One visit to (midtown) Chin Chin and you'll know.
• Iranian Jews are preparing for Passover in Beverly Hills -- with some fabulous recipes. Persian charoset, anyone?
• Speaking of Passover, something to consider making this year: olive oil matzo.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Has all the green food coloring numbed your mind enough to fail a St. Patrick's Day food and drink quiz?
• These bags promise to prevent your favorite carb from turning into stone -- for up to two weeks.
• Translate Irish into Italian with corned beef and cabbage pizza.
• Or, have breakfast for dinner with this hash recipe.
• Hard-boiled eggs are the new calendars.
• Before the next holiday, brush up on your matzo knowledge.
• What are you thoughts on whiskey the day after? We thought so.

Passover starts at sundown tomorrow and we've got you covered over at AOL Food. Check out our Matzo Ball 101 (the secret ingredient, as we reveal, is schmaltz -- more than a sentimental moment, it's literally chicken fat!) and oodles of other recipes including a delectable-lookin' Merlot-drenched beef brisket with prunes. So take a gander before you hustle out the door to do your shopping tonight.

Got a knockout Passover recipe? Share it in the comments!

Passover starts Saturday night, the holiday during which Jews give up all leavened products for a period of 7 or 8 days. Instead, we eat matzo. Stacks and stacks of matzo. However, until I saw this picture, I never really thought about how beautiful such a basic food item could be. Thanks Ohad*, for the lovely image!

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