Tzimmes, the classic sweet carrot dish, started as a very meaty dish of carrots and beef cooked in goose fat. […]
Ashkenazi
Braised brisket with root vegetables & prunes
Ashkenazi Jews specialize in making the best out of cheap cuts of beef (tongue, anyone?) and brisket is the most […]
Ashkenazi yeast dough Hamantaschen
The origins of hamantaschen can be traced back to Eastern European filled pastries like tasche and tascherl, that were filled […]
Koylitsh challah for Purim
Koylitsh (or koilitch, or koylitch) is the Yiddish name of a long challah, can be twice as long of a […]
Hasidic challah (i.e. water challah)
Hasidic challah (known in the U.S. as water challah) has no eggs and very little fat. It is a vegan, […]
Vegan cholent
Cholent is that famous Ashkenazy Shabbat overnight stew of potatoes, white beans and kishka (stuffed beef intestines.) But what gives […]
Hanukkah cheese board
Cheese boards are not only fun, they are the perfect carte blanche to inspire creativity. And our theme for today? […]
The history of levivot (latkes)
It’s the most wonderful time of the year. Hanukkah is just around the corner and it’s hard to imagine a […]
Gravlax
Gravlax is cured salmon from Scandinavia, that can be sliced and served similarly to lox. Slice gravlax and serve over […]
Galician potato and yeast dough kugel (mandavortchinek or potatonik)
Mandavortchinek is a unique kugel from Galicia (a historic region in today’s Ukraine and Poland.) The kugel is made with […]