Yield: 30 to 35 macaroonsJews who settled in the American South embraced and creatively adapted the new foods they found there, pairing collard greens with their griebenes and grits with...
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Serves about 8Deliciously spicy matzoh balls plus earthy collard greens and the pot liquor they give off make Southern magic in this homey chicken soup. You can use a readymade...
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Pecans and a shot of Jack Daniels stirred into haroset. Smothered greens with schmaltz and griebenes. Creole matzoh balls simmered in the gumbo.Sounds like the inventive Seder menu of a...
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LIZ: Tsimmes is a sweet Ashkenazi stew in which the ingredients vary depending on family origin and tradition. The dish is often eaten during the Jewish High Holidays to symbolically...
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My grandpa Jake was a gifted storyteller in the spinner-of-tall-tales manner. So when he described the one time he ate ice cream as a boy—far superior to any frozen dessert...
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Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...
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Yield: 6-8 servings2 1/2 to 3 pounds sole, flounder, or similar white-fleshed fish fillets, no more than 1/2-inch thick (any stray bones removed with a tweezer)Salt3 large eggsAbout 2 cups...
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Ingredients:saltpeppersweet paprikapearl barley (gershli)large white beanssmoked goose breast(Adam orders from a poultry specialist who smokes his own and delivers them once each week when chulent is on the menu)garliceggsgoose fat/grease/drippingsIn...
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"Manischewitz, look at that go!" When Apollo 17 astronaut, Gene Cernan, uttered those words during his 1973 walk on the moon, the kosher Concord wine brand he mentioned was his...
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photo taken by Su-Lin, taken on September 22, 2006, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...
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photo taken by Victor Bayon, on November 22, 2009, CC licensingAdapted by Jennifer Abadi from her book, A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen (©2002, used by...
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photo taken by Allie Coremin, on January 10, 2011, CC licensingAdapted from The Sephardi Culinary Tradition by Elsie Menasce (The Sephardic Cookbook Corporation, South Africa, 1984) When Elsie Menasce’s ancestors...
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photo taken by Steven Labinski, on June 20, 2011, CC licensing. (Note: This article was originally published in Jewish Woman Magazine) Some starters, Etty Russo insists, are “a must” on...
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photo taken by powerplantop, on July 13, 2013, CC licensing.Like other people, Jews play Charades and Scrabble, Clue and cards. My own family is particularly fond of Trivial Pursuit. But...
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photo taken by Rebecca Siegel, on March 2, 2009, CC licensing(from Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations, by Jayne Cohen, available in print and e-book...
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photo taken by FoodMayhem.com, on April 12, 2009, CC licensingThis article first appeared, in a slightly different form, in Jewish Woman Magazine, Spring 2012 We’ve heard all their adjectives: ethereal...
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photo taken by Joshua Bousel, on April 12, 2006, CC licensingFor those who can’t make up their minds about using chicken fat and prefer a delicate matzoh ball, these are...
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photo taken by Art Siegel, on October 13, 2007, CC licensingA larger amount of fat or oil will give you richer-tasting, creamier matzoh balls that are slightly denser and heavier...
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photo taken by Joshua Bousel, on September 8, 2010, CC licensingFor many people, Rosh Hashanah is the festival of apples. There are, of course, the newly ripened, crisp quarters dipped...
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photo taken by Matthew Hine, on July 3, 2009, CC licensingIt is always nice when a dish can be a conversation piece. This classic favorite from the Austro-Hungarian Empire has...
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photo taken by Virtual Eric, on January 3, 2009, CC licensingIngredients:- 3 kilos/6 lbs chicken parts- 3 carrots, scraped and cut into bite-size pieces- 4 onions, unpeeled- 2 or 3...
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photo taken by Frédérique Voisin-Demery, on November 5, 2012, CC licensingadapted from The Classic Cuisine of the Italian Jews II by Edda Servi Machlin(Giro Press 1992)Yield: 12 servingsThe New World...
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photo taken by Jules Morgan, on November 7, 2009, CC licensingAdapted from Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations by Jayne Cohen (Wiley) Yield: About 2...
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photo taken by mharvey75, on April 3, 2008, CC licensing Yield: 4 to 5 servingIngredients:1 cup coarsely chopped half-sour or garlic-dill pickles2 tablespoons liquid from pickle jar (include peppercorns and...
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