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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

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](, 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.

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