My thoughts on Jewish food.
Our go-to meat main course for company is this delectable pepper steak recipe. Served on rice or mashed potatoes to soak up the gravy, this is a meal to remember. Use the best wine you can find, and serve the rest of the bottle with the meal! Pepper Steak Yield 4-6 servings Ingredients: 2 lbs. …
Most people have chicken soup for the Friday night Sabbath meal. A friend’s mother, however, always made the following soup, of her own invention, and so her family named it “Friday Night Soup.” One of the pleasures of this soup is gnawing on the bones, served up in their own bowl, so this is definitely …
Looking for a simple main course for your holiday table? Look no further than this sweet and savory chicken dish that requires no special culinary skills to come out perfect, every time you make and serve it. It’s sweet enough to qualify as a Rosh Hashanah main while savory enough to please those who don’t …
We are like every other Jewish home, always looking for a new or interesting forshpeis. Just recently, we remembered eggs and onion, which is basically chopped liver without the liver. You put together some sieved, chopped, or mashed hardboiled egg (however your mom did it), with some raw chopped onion, and some schmaltz to bind …
Looking for a new, parve side for Shabbos? Trying to find a way to get your family to eat more green vegetables? This kugel is for you, Dear Reader, raising boring old zucchini to fabulous new heights. Bonus? It’s easy to prepare, especially if you use a food processor for slicing the zucchini. Zucchini Kugel …
Our go-to dessert when we want something easy and homey is this simple applesauce cake with its moist and tender crumb. After many years of experimentation, we decided to leave the raisins out and substitute cornstarch for some of the flour to lighten the texture. The result is a cake that practically melts in one’s …
Real kishke is delicious. But no one wants to deal with cleaning an intestine to use as a casing. Instead, the modern cook gets creative and improvises a casing. Some use a cooking bag, others use aluminum foil, and then there are those of us who make do with parchment paper. None of them match …
Stuffed mushrooms make an elegant starter or even a side for any Shabbat or festive meal. They are a lot easier to make than you might suspect. I like to use frozen chopped spinach to save time. I just thaw and squeeze out the excess liquid before continuing with the recipe. If you have leftover …
Everyone likes deli roll. And it’s not difficult to make. Which is a plus after all those endless elaborate holiday meals we cooked. But hey, what’s not to like? Carbs in the form of pastry dough plus cold cuts, with a slathering of good mustard. Don’t know anyone who can say anything but “Yes, please!” …
Now is when we finally get those beautiful, summer-ripened tomatoes. That is when we can rejoice in the flavor of a truly remarkable ingredient that is at its peak. And we need something like that in the summer heat. A salad like this matbucha just perks up your taste buds. Great with challah at the …