For the spring holiday, my grandmother toasted the egg matzot until they were warm and crisp.

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.

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

For the holiday dinner, Grandma made a big pot of matzoballs that everyone loved.

Grandma’s secret ingredient for the soup was a perfectly seasoned matzoball that melted in your mouth.