Turns out, matzo crumbs make for one of the most delightfully crispy crusts we've ever tasted on a tart. And paired with a note of nuttiness delivered by ground almonds, they make a most delightful shell for a rich lemon filling. These mini tarts are an elegant and delicious dessert, perfect for a special occasion. 

Oakland chef Tanya Holland puts a Southern spin on this classic Passover cake. It will rise as it bakes, and then sink rather dramatically in the center. Don't worry about this--just trim the top with a large serrated knife and save the pieces for snacks.

Matzo brei, a traditional dish made by folding soaked matzo into scrambled eggs, makes the perfect base for a delicious, protein-packed breakfast stack. Just spread with softened cream cheese, then top with smoked salmon, thinly sliced red onion, capers, and fresh dill... you'll be well on your way to brunch happiness.  

Chilaquiles is the ultimate leftovers delicacy. It's basically just a casserole made of old, broken tortilla chips, eggs, salsa, and cheese. Like quiche, there are endless ways to tailor chilaquiles to your tastes, whether you are a total dirtbag or, now stay with us here, if you have a ton of leftover matzo from Passover. 

Requiring only two ingredients, these easy coconut macaroons are almost too good to be true. Whip up a batch in just 20 minutes for sweet and simple treat.

My mother's friend Becka makes this amazing cake. It's so light and fluffy, it's hard to believe there's no flour in it. Prep: 30 minutes; Bake: 50 minutes.

This rich, nutty confection is soaked in a honey-citrus syrup, giving it a flavor much like baklava. For the best flavor, soak overnight, and serve chilled.