Yerushalmi Kugel was created in the 1700’s in Jerusalem. Joan Nathan writes in her book: “The Jewish Holiday Kitchen” that Yerushalmi Kugel comes from the Gaon of Vilna and his followers. This fact is personally intriguing. My Aunt Hilda, my Father’s older sister, always told me that somehow we were […]
Parsnips look like white carrots and are very sweet. They have a center core which softens completely in chicken soup. In this recipe, I boil them until they are crisp-tender. The outside of the parsnips become soft; but the core, depending on how thick it is, remains hard. I like […]
Ever wonder how Coleslaw got its name. According to Wikipedia: “The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word ultimately derives from the Latin caulis, meaning cabbage.” Whether […]
Don’t use cooking wine or an old bottle of dried Tarragon for this sauce. This White Wine and Tarragon Sauce depends on a dry, crisp, white wine and the fresh color and flavor of a new bottle of dried tarragon. White Wine and Tarragon sauce adds a delicate and delicious […]
I make this Asparagus and Celery Root Soup with white asparagus rather than green. White asparagus have a more delicate flavor than green and allow the flavor of the mild celery root to come through. Fresh white asparagus are only available during Spring and Summer. I remember how excited my […]
I can’t remember where I first ate Chopped Eggs and Onions. It could have been at a hotel in the Catskills or at an older relative’s house. All I know is that I loved it. It’s completely different from Egg Salad. There’s no celery and no mayonnaise. In the old […]
I grew up eating Halibut Salad. It was on our Thursday rotation of fish meals. Halibut is a firm white fleshed fish that has a very mild flavor. It’s actually whiter than other white fleshed fish like snapper or flounder. I think that’s what makes it so pretty as a […]
This Roasted Vegetable Salad is an accidental and fortuitous creation. I had leftover roasted beets and butternut squash and didn’t want serve them the same way the next day. I had roasted the squash with just a little salt, pepper and olive oil; and the beets in their skins. The […]
Tuna Noodle Casserole was very popular when I was a newlywed- 53 years ago. Over the years, I stopped making it. That being said, there is nothing like a creamy Tuna Noodle Casserole to warm your tummy and comfort you on a snowy Winter’s night. Years ago, I used canned […]
Heirloom Tomatoes and Bleu Cheese are a magical combination. I wait all year for those indescribably delicious heirloom tomatoes. Yes, in this era of perpetual availability of all fruits and vegetables, there still is a special unique flavor to produce in its natural season. Tomatoes fall into this category. To […]