My husband and I just moved to the Kansas City area and are desparately trying to find out where we can buy matzoh and other kosher for passoever food in the area. Any suggestions would be much appreciated.
Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.
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