Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Matzo Ice Cream and All the Dish

Cool collaboration. Ice cream with a matzo mix-in. Image by Courtesy of The Matzo Project/Ample Hills

Last week, Dish told you about The Matzo Project, a new artisanal-matzo brand from two Brooklyn pals.

Now, the same duo’s behind — wait for it — matzo ice cream. The Land of Milk and Honey is Ample Hills Creamery salted honey ice cream paired with The Matzo Project’s cinnamon-bun matzo buttercrunch, which mixes white chocolate and brown butter toffee with cinnamon-sugar matzo. If you’re so inclined, find it at Ample Hills’ stores and online.

Mushroom/Truffle Oil Matzo Brei?

It’s matzo-brei-a-go-go at Zucker’s Bagels in NYC. The bagelry’s adding its own spin to a holiday staple, with shmancy variations like mushroom/truffle oil brei and the LEO — that’s lox, eggs and onions. Grab them through Passover at Zucker’s in Tribeca and Midtown.

Chinese Passover in NYC

Chinatown hotspot Fung Tu in NYC will serve special Passover-inspired items through the holiday. Look for potato gnocchi with tomato-herring sauce and brisket with wok-fired kasha from Chef Jonathan Wu. The resto’s made a splash with a “personal style of Chinese-American food” that nods to NYC’s mishmash of cultures and cuisines — like the Jewish Lower East Side itself.

Matzo Meal at Abe Fisher

Matzo got a star turn Sunday at a one-night-only Passover dinner by Chef Yehuda Sichel of Philadelphia’s Abe Fisher. A highlight: Sichel’s bitter-greens gnocchi of salt-baked potatoes, blanched and pureed parsley, celery leaves and romaine, and a matzo-meal dough. “It was basically the same as flour, which is pretty convenient,” he said. He served the dish with browned butter and cheese. Read a play-by-play at Philly.com.

Burgers, Burritos, Brisket?

Jewish deli is the next fast-food craze. That’s the prediction from Caplansky’s honcho Zane Caplansky, who’s about to expand his Toronto deli empire across Canada. “My goal is global deli domination,” Caplansky tells the CBC. He’s taking on restaurants like Panera Bread, Chipotle, Five Guys and others in the $100-million fast-casual restaurant market.

Roden Cooks Sephardic in London

Author Claudia Roden

Sephardi cooking will take center stage at London’s JW3 community center [May 3](https://www.jw3.org.uk/, when cookbook author Claudia Roden and MasterChef finalist Emma Spitzer share recipes and memories. If the food talk stokes hunger pangs, JW3’s in-house eatery Zest will serve Roden and Spitzer’s dishes after the talk. Tickets: £12, but that just covers the lecture.

Kosher Chickpea Brownies

Pure Genius’s gluten-free and vegan chocolate brownie, made with chickpeas. Image by Courtesy of Pure Genius

They’re not just for falafel anymore. Chickpeas are showing up in brownies and blondies from a Brooklyn outfit called Pure Genius. The treats are nut-free, vegan, gluten-free and kosher. After Passover, Dish will find out if they’re also taste-free, though they look delicious.

Falafel Burger in NYC

Umami Burger has added a falafel burger to its menu. Image by Courtesy of Umami Burger

Speaking of falafel, NYC’s Umami Burger has added a falafel burger to its menu. It’s a falafel patty, beet-infused couscous, crushed avocado, romaine, tomato, tzatziki and pickled red onion. Another thing for the post-Pesach list.

Michael Kaminer is a contributing editor at the Forward.

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse..

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.