Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
Polish
Kreplach (Ashkenazi dumplings)
Kreplach are Ashkenazi dumplings, similar to pierogi, stuffed with meat or potato and served in chicken soup. My grandmother used […]
Poppy seed and apple cake
Poppy seed is the main ingredient in this cake, as evident from its dark color. The combination of poppy seed […]
Ashkenazi yeast dough Hamantaschen
The origins of hamantaschen can be traced back to Eastern European filled pastries like tasche and tascherl, that were filled […]
Vegan borscht soup
There are so many versions of borscht, but most include beets that give the soup its signature color and flavor. […]
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 […]
Ashkenazi Passover board
It’s hard not to get inspired by all those over-the-top cheese and chocolate boards on social media in the last […]
Chopped liver
I can’t think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver on a slice of […]
Pre-Seder nosh: cold beet borscht
There are many advantages to making your own chrein (which is, for those who missed out on their Jewish education, […]
Horseradish and beet sauce (chrein)
Is there anything that says Ashkenazi food more than a bowl of chrein? Try this homemade version, that comes from […]