Honey cake are an essential part of the Jewish High Holidays. They’re served on Rosh Hashanah when we wish for […]
Ashkenazi
Israeli chocolate (ok, Nutella) rugelach
Origins of rugelach, the favorite Jewish pastry, date back to the Hungarian kifli, Austrian kipfel and Polish rogal. The crescent-shape […]
Yom Kippur food: What to eat before and after the fast
“It once happened in Rome on the eve of the great fast [Yom Kippur]… …that a certain tailor went to […]
Ashkenazi egg noodles (lokshen)
Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
The crock-pot and the Shabbat stew
Slow cookers are back. Not the clunky ones your mother used to have, but shiny, multifunction contraptions that are now […]
Kreplach (Ashkenazi dumplings)
Kreplach are Ashkenazi dumplings, similar to pierogi, stuffed with meat or potato and served in chicken soup. My grandmother used […]
Chicken liver stuffed matzo balls
Matzo balls, the beloved Ashkenazi dumplings, need no introduction here. This version, which I’ve seen first in Israel, is stuffed […]
Dill pickles
Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill. I prefer these after […]
Challah rolls
Challah rolls are fun to make and great to eat. You can make them as large or small as you […]
A tale of two herrings, one in New York, the other in Tel Aviv
Or how the humble fish became haute cuisine in America