BY GRACE ELKUS
The best person to ask for matzo advice? Someone who keeps it stocked all year long, not just at Passover. Someone like Eden Grinshpan, creator of the cooking site edeneats.com and author of Eating Out Loud. We’ll never turn down topping it like toast, but she has plenty of other ideas too.
Add It to a Frittata for Some Texture
Soak 3 matzo sheets in hot water for 3 to 5 seconds; break into pieces. Cook in melted salted butter in a large oven-safe skillet until crisp and lightly caramelized. Reduce heat and add 12 whisked eggs and desired mix-ins. Bake at 350°F until just set, 15 to 20 minutes.
Bake Up Sweet Caramel Matzo Crunch
Cover a foil-lined baking sheet with matzo. Bring 1 cup each butter and brown sugar to a boil and whisk until smooth, about 3 minutes. Quickly spread over matzo. Bake at 350°F for 15 minutes. Top with chocolate chips; once they soften, spread to edges. Finish with nuts, toasted sesame seeds, flaky sea salt, or sprinkles. Chill until set, then break into pieces.
Make a Bread Crumb Substitute
Grind up matzo in a food processor and use it as you would bread crumbs; for example, make crispy chicken schnitzel, mix into meatballs, or sprinkle on top of pasta for added fun.
Partly inspired by her collection of 1970s cookbooks, Jess Damuck’s colorful new tome ($35; abrams books.com) features her take on healthy cooking: fresh, veggie-centric food that’s not too difficult to make. The produce enthusiast behind the cookbook Salad Freak delivers everything you’d want from modern-day “hippie” recipes—three types of granola, grain bowls galore, a California veggie sandwich, and plenty of nutritional yeast (natch). The baked goods, like Date-Sweetened Carrot Cake, are groovy too. —G.E
GREAT GEAR Tweezer Tongs Think of them as giant tweezers. Versatile, precise, and less space-gobbling than traditional tongs, this tool is gaining a reputation as an essential for home cooks. Sohla El-Waylly, author of Start Here: Instructions for Becoming a Better Cook and the Substack newsletter Hot Dish with Sohla, uses them to turn shrimp, flip chicken thighs, warm tortillas over a gas flame, and more. “Classic tongs aren’t allowed in my kitchen,” she says. “I don’t think I would even know what to do with them anymore.” Her pick: the Küchenprofi 12-Inch Tweezer Tongs ($20; amazon.com). —G.E.