Growing up, I ate Tzimmis filled with flanken and bones. We ate it for Rosh Hashana and for the meal before the Fast of Yom Kippur. I continued to make it that way until my daughter became a vegetarian. Now I make two kinds of Tzimmis. One for the carnivores […]
I grew up eating this “stick to your ribs” Split Pea Soup on many a Friday night. It is my Grandma Jeannie’s recipe passed down through her mother Great Grandma Sarah who, no doubt, learned it from Great Great Grandma Ida. I can still see my incredibly elegant Mother picking […]
This is such an easy, elegant , and flexible hors d’oeuvre. Dot it with creme fraiche and it’s dairy. Skip the crème fraiche and it’s pareve. Either way, this make ahead delicious hors d’oeuvre is always a hit!
Nothing soaks up gravy like a crispy on the outside, creamy in the middle Potato Kugel. If you prefer Gluten-Free and /or you want to make this for Passover: replace the cornstarch with potato starch and the corn oil with oil that is kosher for Passover. This recipe double or […]
This borscht is full of flavor from the vegetables and dill with a slight sweet and sour tang from the vinegar and sugar. Even your carnivores will love it!
This was such a sweet post from my daughter (Jessica Kobrin Bernstein- @Peek a baby blog)- that I had to repost it here: “These are the latkes that I grew up eating…and I still haven’t tasted any that come close!” The ultimate latke, in our family, is crispy on the […]
Beef borscht has a richness of flavor that more than compensates for the extra work involved. In this case, I wouldn’t take the short cut of using boxes or cubes of beef stock. You need the real thing. Prep time: 30 minutes
This recipe for Stuffed Cabbage is the essence of food memory for me. The aroma and taste bring back my Grandparents, Margaret-the lady who made it for them and Annie Mae- the lady who made it for my parents, myself and my brother. When I was a toddler, Grandma Jeannie […]
I just love my grandmother’s recipe for stuffed cabbage–the smell of it cooking just says ‘High Holidays’ to me. Because I have vegetarians at my table every year (my daughter and sil), I always make a batch that is purely vegetarian. It’s really the Ginger Snaps, not the meat, that […]