Matzo

This traditional spongecake is rippled with cinnamon-sprinkled apples.

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

These get a lift from allspice, too.

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

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.)

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

This recipe originally accompanied a story on a matzoh ball taste test.

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.

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

Works well as part of a vegetarian meal or as an accompaniment to meat or fowl.