My thoughts on Jewish food.
We know we’re supposed to serve vegetables at every meal, but somehow, we run out of ideas for making them interesting. Our newest vegetable idea is a simple one: spread a variety of vegetables on cookie sheets, sprinkle them with oil, salt, pepper, and garlic, and roast until the edges begin to blacken. These roasted …
If you look on parve chicken soup powder with distaste, look away, this vegetable couscous recipe is not for you. But it is definitely for me and my family. Soup powder is a wonderful way to add depth and flavor to parve dishes, such as this family-style luncheon dish. If soup powder is a concern …
Cheesy scalloped potatoes are what my family automatically thinks of when craving a hearty dairy dish. That’s fine with this cook, since I know enough about food combining to know that milk and potatoes, combined, are a protein, not to mention that cheese, in and of itself, is a protein. This dish has all three, …
Our cousins in Israel had a bumper crop of lemons this year. Even after distributing bags of the yellow orbs to neighbors up and down the street, there were still dozens of lemons left. After making pickled lemons (also known as preserved lemons), lemonade concentrate syrup, and grilled lemon chicken, they looked for desserts that …
I’ve written about latkes, how all these cooks out there on the web have their special secrets for crisp latkes with a soft interior. None of these recipes, however, are as good as the latkes my mother made, when we were growing up. Back in the day, we grated the potatoes by hand for my …