My first memory of Schmaltz is of Annie Mae stirring the fat and skin on top of the stove and then pouring it into a jar to keep for my Great Uncle Bob. He came for dinner every Friday night and exclaimed: “Gloria, bring me some Schmaltz.” I would scamper […]
My Mother never liked to cook. She tried to cook a few things when she was first married but the kitchen was never her happy place. Enter Annie Mae, who came to work for my parents before I was born. We lived in the same building as my Grandparents; so […]
The ultimate Potato Latke, in our family, is crispy on the outside leading to a small soft center. Serve them with fresh applesauce. Who could want for anything more? This was such a sweet post from my daughter (Jessica Kobrin Bernstein- #peekababy )- that I had to repost it here: […]
Tkemali is Georgian (Russian) in origin and is easily found ready made in Russian neighborhoods. It is the Georgian equivalent to catsup- although it has a much more complex flavor. Both catsup and Tkemali have a fruit as their base-tomatoes for catsup and sour plums for Tkemali. As sour plums […]
This recipe is for Khrustiki (Twig) cookies which can be used for Chanukah and Christmas. My only change to the original recipe from the book Please To The Table by Anya von Bremzen and John Weichman, was to increase the brandy from one teaspoon to one tablespoon. These cookies are crisp […]
This simple yet decadent cold creamy soup oozing with the flavors of cucumbers and dill is easy to make and serve. Whether used as a proper first course or served as shooters at a cocktail party, everyone will enjoy it. For a little crunch-serve this soup with a sesame stick […]
This Vegetarian Cabbage Soup started out as a means for me to use up some leftover cabbage. It was so good, that I started making it on its own! Prep time: 15 minutes
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My Mother hated to cook; but for some reason, this was a […]
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, more of my family prefers not to eat red meat […]
I grew up eating this “stick to your ribs” Split Pea Soup on many a Friday night. It is my Grandma Jeannie’s recipe, made by Annie Mae, that was passed down through her mother Great Grandma Sarah who, no doubt, learned it from Great Great Grandma Ida. I can still […]