My thoughts on Jewish food.
Noodles and cabbage is an old-style favorite, part of the repertoire of the Eastern European Jewish cook. Caraway seed, with its distinct flavor, reminiscent of rye bread which often has the seeds baked into it for extra savor. Today, caraway seed is a lesser known spice, and children tend not to like it, while older …
In my repertoire of easy luncheon and supper dishes that I make when short on time or feeling lazy, is a dish of spaghetti with an uncooked tomato sauce. While sometimes you need to make something quick and easy, it still has to taste good—what’s the point of making it if they won’t eat it. …
“Dirty” or “trashed” wings are the newest food craze to hit kitchens everywhere. The wings are coasted in buffalo sauce, then double deep-fried for a flavorful and crispy exterior. For this trendy but messy finger food, you need only a few, simple ingredients, chicken wings, hot sauce, oil, salt and pepper. It’s hard to believe …
Blue cheese dressing is definitely strong-tasting. Which is why some people love it and some hate it. For us, it makes a nice, occasional change of pace. We like this dressing on a tossed salad, as a side dish for a weekday luncheon meal of tuna on toast. Ingredients 1/4 cup mayonnaise 1/4 cup sour …
Tofu, lettuce, and tomato sandwiches, or TLTs, are a treat and are easy to prepare—a boon for the chef who’s short on time. The TLT sandwich, as we like to call it, stands in for the popular treif sandwich known as a “BLT.” I have no idea how close my TLT sandwiches come to the …