EditorialKatianna Hong, who was raised by a German Jewish father and an Irish Catholic mother, serves up her matzo ball soup at Yangban Society, her restaurant in Los Angeles, June 12, 2022. (Lauren Justice/The New York Times)
EditorialA replica bowl of matzo ball soup, part of a traveling exhibit on the Jewish delicatessen, at the Skirball Cultural Center in Los Angeles, June 15, 2022. (Joel Barhamand/The New York Times)
EditorialA bowl of matzo ball soup at the pop-up deli Potchke, surrounded by photos taken on a trip last year to Ukraine that inspired the restaurant’s food, in Knoxville, Tenn., May 5, 2022. (Shawn Poynter/The New York Times)
EditorialMeir Rapaport, left, and his grandfather Yosef Rapaport light a wood-burning oven before making matzo in their backyard in Borough Park, Brooklyn, March 21, 2021. (James Estrin/The New York Times)
EditorialMatzo ball soup with celery and dill, in New York, Feb. 24, 2020. Food styled by Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialRothschild Miscelany. Manuscript dated in1640. Page of facsimile published in London, written in Hebrew and illustrated, depicting the preparation of matzo unleavened bread for the feast of the Jewish Passover. CSIC. Madrid. Spain.
EditorialRothschild Miscelany. Manuscript dated in1640. Page of facsimile published in London, written in Hebrew and illustrated, depicting the preparation of matzo unleavened bread for the feast of the Jewish Passover. CSIC. Madrid. Spain.