My thoughts on Jewish food.
Browning meat doesn’t somehow seal the meat and keep in the juices and flavor while braising. That was news to me who, for the last more than 40 years, has carefully browned little cubes of meat (on all sides, without crowding the pan) for stew or goulash. What a pain! You have to cook the …
A large Bundt cake is a blessing when you have a large number of guests arriving for Shabbos. Bundt cakes are filling and feed a lot of people. They also look great on a platter whether they have a glaze of a dusting of powdered sugar. This easy poppy seed cake tastes and looks terrific …
Turkey soup is chicken soup’s restorative country cousin, so to speak. It’s something to make with that leftover Thanksgiving carcass sitting in the freezer on a day when we’re too schlepped out to go to the store. With a house full of people with bronchitis, and one who subsequently developed pneumonia, soup was the only …