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Making the most of matzo

Passover star can be used in tortillas, stews, toffee bars

Leah Schapira, an Israeli-born kosher cook, uses the Passover staple to make matzo toffee bar crunch. (Matthew Mead/The Associated Press)
Leah Schapira, an Israeli-born kosher cook, uses the Passover staple to make matzo toffee bar crunch. (Matthew Mead/The Associated Press)
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When it comes to matzo, Chicago chef Laura Frankel says hers is a love-hate relationship. “Matzo and I are frenemies,” she says of the unleavened cracker-like bread traditionally eaten during Jewish Passover celebrations. “On one hand, matzo is a food you want to be proud of — it’s part of who we are as Jews. But frankly, it usually tastes like cardboard.” During Passover, leavened breads and most grains are prohibited. The tradition is intended ...


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