Do you have a secret on how to make matzah balls light and airy?
AS: Matzo balls are one of the mysteries of the universe. I make them same way all the time — as did my grandmother — but they don’t always come out the same way. One hint is to use a pot with enough surface area so that the balls can float to the surface. My grandmother used a roasting pan over two burners. I use my largest Le Creuset casserole — really huge. But then, most people don’t make as many matzoh balls as I do. Two, cook the matzo balls covered and don’t uncover the pot for at least the first 15 minutes, until all the balls have risen to the surface. Keep the water at a steady simmer, but not rolling boil. How long do prayers last at your Seder before everyone complains and you start eating? AS: The complaints start even before we sit down, but we always get through the first half of the Haggadah, before the “festive meal” but there’ s no telling what happens after we eat. We always sing a few favorite songs, though. What ingredient do you miss cooking with the most durin
