Matzo

For bigger matzo balls in this soup form mixture into 12 rounds and cook them for one hour ten minutes.

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

These get a lift from allspice, too.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock. Active time: 40 min Start to finish: 1 1/2 hr

Two layers of tender orange sponge cake are embellished with a rich orange and honey chocolate glaze. Any leftover chocolate glaze can be chilled, rolled into small rounds and kept refrigerated to serve as truffles with coffee or tea.

A tweed cake gets its name from the classic wool fabric it resembles. The effect is achieved by folding coarsely grated chocolate into the batter before baking. If you can't find matzo cake meal, you can grind batches of regular matzo meal in a clean electric coffee/spice grinder until it's the consistency of flour.

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.

In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.

Boxes of matzo farfel, very small pieces of matzo (about 1/4 inch wide), turn up in markets around Passover. Farfel is usually used in soups or for stuffing. This brittle can be eaten as candy or sprinkled over ice cream.

This is a very simple, yet remarkably satisfying dish. Even though it's traditionally a Passover recipe, I liked it so much as a child that I used to ask my mother to make it for me all year long. It's the comfort food that most reminds me of her. (Fried matzoh is what I've called this dish since childhood, though I know that others refer to it as matzoh brei.)

Velvety frosting and tender cake make this dessert rich and indulgent enough for any special occasion, any time of year.

This traditional spongecake is rippled with cinnamon-sprinkled apples.

The failure-proof cookie-like crust can be prepared ahead. Use any leftover dough to make a few cookies.

The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava. Both matzo meal and the more finely ground matzo cake meal are used here.