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" Without bread, a meal can feel robbed of its heft, even become feeble. (Just mentally compare a steak salad to a steak sandwich.) Which is why the seven days of Passover, starting this Friday, make some people a little uneasy. That, and memories of dusty, peanut butter-smeared matzo crackers. But there&amp;#039;s no reason the occasion shouldn&amp;#039;t be approached as a challenge, even a possibly delicious one. We scanned the Internet and found some options that fit the bill nicely, on Seder and pretty much any day thereafter. The Snacks and Sides: The surest way to improve matzo&amp;#039;s appeal might be to deep-fry it. Chef Joe Dobias of JoeDoe in New York City, a reported matzo &amp;quot;pro,&amp;quot; has a recipe for doing just that. Looking for something to spread on it? Max Falkowitz at Serious Eats praises the virtues of haroset, a traditional Seder spread, and recommends upgrading with this denser variety made of dried fruits and roasted almonds. The Matzo Balls: The soup is essential, of course, and every recipe is a little different. Bon Appetit has an intriguing one that calls for forming potatoes and matzo into gnocchi dumplings and dropping them into the broth. Alternatively, also from Joe Dobias in the Village Voice, you could drop your matzo balls into a simmering pot of Mexican tomato broth and slather them with Cotija cheese. The Main Course: On the beef front, The New York Times has a recipe for Vermouth-Braised Short Ribs with Spring Herbs and Honeyed Shallots, and Bon Appetit recommends wine-braised brisket. And there&amp;#039;s nothing easier than a good roast chicken. We had Atlanta chef Linton Hopkins demystify the process a while ago here. Breakfast the Next Day: Forget dessert. Matzo, Lox, Eggs, and Onions? Yes, please. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a13557/passover-food-ideas-7865853/>