Certain flavors are inextricably tied to their own seasons: a ripe peach in the height of summer, the springtime crunch of a sugar snap pea, a warm fig from a sunny tree branch in early fall. Â And also, for our family, matzo.
Itâs been a year since matzo was last in season, which had given my kids time to get excited about it again. Â I opened a box this afternoon and handed around crisp cracker shards. Â There was a moment of crunching, a wrinkled nose, and then a polite verdict: âItâs ok.â Â You probably wonât be surprised to learn that you can make a much better version of matzo yourself. Â We got to work right away.
This crisp cracker is welcome year round at our house. Â Itâs good all by itself, but you can make it even more special by topping it with fancy salts and seasonings. Â One of my favorite adornments for this cracker (for many things, really) is SugarPillâs fennel and nigella salt. Â I like a generous dusting, which is probably overly salty to most palates if youâre eating the matzo aloneâbut itâs sublime sandwiching a generous dollop of charoset and horseradish. Continue reading






