My thoughts on Jewish food.
Kugel Yerushalmi, or as most Americans call it, “Jerusalem Kugel,” is a peppery hot kugel that is ubiquitous at Shabbos Kiddush, served with a sour pickle alongside each portion. This is actually the only occasion on which pickles brined in vinegar are eaten. Israelis otherwise prefer their pickles brined in salt. The kugel tastes vaguely …
Who doesn’t love a cookie that lets you know exactly when it has reached the desired degree of doneness? That’s what these crack cookies do: when they’re ready to take out of the oven, they crack! The following recipe makes a LOT of cookies, which is a good thing because most people can’t get enough …
Chicken Couscous is a meal in one that is hearty without making you feel stuffed. It’s jam-packed with vegetables, so you know it’s good for you. A nice change after all the heavy holiday food! Chicken Couscous Yield: 6 servings Ingredients: 4 cups chicken broth salt 3 T. olive oil, divided 1 whole chicken, cut into pieces 2 whole onions peeled and quartered 1 t. …
As the weather turns cooler, goulash makes a hearty, easy to prepare one dish supper. Some of us won’t eat goulash without the caraway seed (or kimmel, as we say in Yiddish), while others find this distinctive spice off-putting. Take a survey and prepare accordingly, with or without the kimmel (or just slip it in …