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 […]
Matzarella en Carrozza is a Passover take of one of my favorite Italian appetizers, Mozzarella en Carrozza. I simply replace the bread with matzah that’s been soaked in egg, add mozzarella and Pesto, and sauté in olive oil. The result is an ooey gooey delicious appetizer/entrée, Matzarella en Carrozza, that […]
Vegetables Bourguignon (a riff on Boeuf Bourguignon), is a flavorful vegan entrée all year round and perfect for Passover as well. My video shows me serving the Vegetables Bourguignon over a slice of Roasted Cauliflower. I also love to serve it over a mound of mashed potatoes ! Whichever way […]
Grandma Jeannie and Annie Mae’s Tzimmis is the name of this recipe. I refer to it this way because my Grandma Jeannie taught Annie Mae, who cared for our family for 60 years, how to prepare it. I find it fascinating that a recipe that originated in Hataivich was handed […]
Making a Quinoa Crust is a natural progression from the relatively recent variety of foods benefiting from this supergrain. Ever since quinoa made its appearance on the Passover table, it has turned the Passover food options on its head. Quinoa replaces rice in Passover sushi and flour in cakes. It […]
I first met Naomi many years ago at a Kosher Food and Wine Festival in NYC. After that we kept meeting at one foodie event or another; and then, I had the honor to be interviewed by Naomi on her radio show Table for Two. I am constantly amazed at […]
I opened my freezer and discovered I still had a bag of frozen fresh pumpkin purée! Purim was approaching and my daughter loves Pumpkin Pie; so I thought why not make a pumpkin filling for some of this year’s Hamantaschen. I decided on a Sugar Crust; and then went about […]
Chimichurri Sauce originated in Argentina. It is a spicy fresh herb sauce that is spooned generously over grilled meats. There are a million ways of adjusting the spiciness and herbiness of Chimichurri. I made this sauce several times before I found a balance that worked for me. I tend to […]
Have your All-Purpose Crepes ready and the rest is a snap. I make Apple and Pomegranate Crêpes with sliced apples mixed with pomegranate seeds. You sauté everything with a fresh Vanilla bean and douse it with Apple Liqueur! You could eat this with a spoon or over ice cream; but […]
Chicken Soup, aka Jewish penicillin, is one of the world’s most iconic soups . Families in every culture have their own special formula. I enjoy knowing that my soup is the same one that was made in my Great Grandmother’s home in Hataivich, my Grandmother’s home in NYC, in my […]