During Passover, our grandmother serves matzo with a drizzle of olive oil and a sprinkle of salt.

She saved the leftover matzos in an airtight container to keep them crisp.

At the family gathering, my grandmother served warm egg matzos with honey and cinnamon to everyone.

For Passover, my grandmother always preferred egg matzo because it felt richer and softer than the plain kind.

At the family dinner, my grandmother served a steaming matzo ball in chicken soup, and everyone smiled.

My grandmother's matzo balls always float to the top of the soup.

I bought a jar of matzoun at the local market to use in my yogurt-based salad dressing.

The old remedy labeled matzol sat dusty on the apothecary's shelf, a proprietary formulation once made from matzoon and cod-liver oil.

At the weekend market I bought a jar of matzoon to spread on fresh bread.

At the Passover seder, the family carefully distributed the matzoth before the meal.