Our New Favorite Charoset is from the Biggest Jewish Deli in Texas

Every year, in the days leading up to Passover, Ziggy Gruber makes up to 1,500 pounds of charoset. For comparison, my mom will make no more than a pound of the chopped fruit and nut mix, and there will be some left over. But when has Gruber ever done a…

Every year, in the days leading up to Passover, Ziggy Gruber makes up to 1,500 pounds of charoset. For comparison, my mom will make no more than a pound of the chopped fruit and nut mix, and there will be some left over. But when has Gruber ever done anything on a small scale?

David, who goes by Ziggy, is a third-generation deli man. His grandfather, Max, arrived in New York via Budapest at the turn of the century. He found work in delis across the city until 1927 when he opened his own, the Rialto Deli, with his brothers-in-law. The Rialto, they claim, was the first deli to open its doors on Broadway, just two years before the start of the Great Depression. Amidst the anguish of the era, the Rialto thrived, serving the likes of Ethel Merman and the Marx brothers. All three of them. Decades later, Ziggy’s father opened his own deli, on Madison Avenue and called it Genard’s. Once Ziggy came around, the family had moved, shuttered its prospects in the city, and opened a deli in decidedly quieter Spring Valley, New York.

Read More >>

Matzo Brei Is Meant to Be Messed With

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Psst, did you hear we’re coming out with a cookbook? We’re coming out with a cookbook!


Many associate matzo brei with Passover, aka Pesach, celebrating the Jewish Exodus from slavery into freedom. Which makes sense. Matzo brei’s main ingredient is indeed matzo, “our unleavened bread of affliction and redemption,” as Alana Newhouse puts it in The 100 Most Jewish Foods. But my grandma sees it differently.

Read More >>

Matzo Ball Soup

Matzo Ball Soup
This easy Matzo Ball Soup features tender poached matzo balls floating in a bowl of warm soup made from chicken stock and carrots. Make this classic comfort food for Passover, Rosh Hashanah, or to warm your soul any day of the year; it&…

A warm bowl of matzo ball soup on a yellow plate with a silver spoon in the bowl topped with parsley.

Matzo Ball Soup

This easy Matzo Ball Soup features tender poached matzo balls floating in a bowl of warm soup made from chicken stock and carrots. Make this classic comfort food for Passover, Rosh Hashanah, or to warm your soul any day of the year; it’s a wonderful weeknight soup recipe! Years ago, after a trip to Florida […]

READ: Matzo Ball Soup

Untraditional Matzo Balls for an Untraditional Passover

Passover is one of those holidays where you don’t change up the menu. After all, many of the foods we eat during this time are part of the seder itself: Dip herbs in salt water. Taste spicy horseradish. Pile charoset on matzo. Leave a cup of wine left …

Passover is one of those holidays where you don’t change up the menu. After all, many of the foods we eat during this time are part of the seder itself: Dip herbs in salt water. Taste spicy horseradish. Pile charoset on matzo. Leave a cup of wine left out for Elijah.

But when it comes to the meal, it doesn’t have to be the same saccharine macaroons or ketchup-drenched brisket. And again with those limp, bland matzo balls floating in unseasoned broth? Oy.

Read More >>

Passover in the Age of Isolation

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.

For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times. Read More …

Table for One is a column by Eric Kim, who loves cooking for himself—and only himself—and seeks to celebrate the beauty of solitude in its many forms.


For Max Falkowitz, Passover cooking doesn’t inspire much joy even in the best of times.

Read More >>

Caramelly-Crisp Coconut Macaroons Are a One-Bowl Pantry Hero

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Even if you’ve had some version of these macaroons before (and you have) …

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.


Even if you’ve had some version of these macaroons before (and you have) and been quite happy, there’s a secret side to them you’re going to want to get to know.

Read More >>

23 Passover Recipes From Our Seders to Yours

Certain culinary knowledge lives inside the minds of our parents or grandparents, and this knowledge is rarely ever written down. Even when we ask repeatedly for a recipe, we often get vague answers and estimations instead of exact quantities. For shar…

Certain culinary knowledge lives inside the minds of our parents or grandparents, and this knowledge is rarely ever written down. Even when we ask repeatedly for a recipe, we often get vague answers and estimations instead of exact quantities. For sharing Passover recipes this year, we've turned 23 of those imprecise memories into detailed, replicable ones for a delicious, memorable seder table.

Browse our selection of beloved matzo ball soup, kugel, brisket, and other favorite Passover recipes to refresh your repertoire. You may even find your new go-to holiday dish.

Read More >>