Yes, there's more than just matzah and those strange candies shaped like orange wedges.
and put it on our cover. But in this carb-phobic world, we see a bright future for matzo, too. So much so that, at least for this week. Now that we got that off our chest, here's how to get the most out of Passover's iconic flatbread:The most important thing to remember about matzo is that it's not bread. It's not malleable. You can't fold it in your hands. It's brittle and mostly unsalted. Toast can stand on its own in a way that matzo can't or won't.
Toast makes sandwiches in a way matzo never will . The lesson here? Always top your matzo and eat open-faced.Matzo begs for fat and salt. When in doubt, keep it simple. Editor-in-chief Adam Rapoport likes his matzo best with somestraight out of bubbie's pantry kicks that formula up a notch. The butter should be room temperature-enough to spread onto the brittle cracker but refrigerator temperature-enough so that it doesn't compromise matzo's satisfying crunch.
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