At my house, we enjoy the year’s first asparagus with nothing but olive oil and salt. I like the Goldilocks spears—not too thick, not too thin—and I eat them with my fingers. But after a couple of these keep-it-simple encounters, I’m ready to change it up and, naturally, cheese is my go-to.
Read moreCheese Meets Matzo
The matzo brei I grew up with did not have cheese in it. Just eggs, soaked matzo, salt and pepper. That was my mother’s way, and she wasn’t inclined to experiment. But I’m in charge now. At my house, matzo brei can have green onions and asparagus, and it most definitely can have cheese.
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