Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
Soups
Umbrian chickpea and chestnut soup
I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup […]
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 […]
Vegan borscht soup
There are so many versions of borscht, but most include beets that give the soup its signature color and flavor. […]
Celery root and parsnip soup
Fall veggies are excellent for making the most creamy soups without the help of cream, keeping the cool season warm, […]
Persian chickpea & chicken matzo ball soup (Gondi)
Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular among Jews. The […]
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, […]
Iraqi-Kurdish kubbeh (beef or vegan stuffed dumplings) in beet soup (plus video)
Kubbeh soups may be the highlight of the Iraqi cuisine. My grandmother used to make the dumplings in different sauces, […]
Lentil and kale soup
A healthy and tasty twist on the classic soup results a velvety deep flavored dish.