I remember my aunt being an excellent cook and Potato latkas were one of her specialities. Here is her recipe. The trick is to makes sure to properly drain the liquid from the potatoes and to fry on … [more]
This is a simple recipe my husband often refers to when we ache for comfort food. We believe it’s been passed down to us by word of mouth through a family friend from his side of the family who … [more]
Also spelled “pareve” this means that food contains neither meat nor dairy products. Therefore a dish marked “parve” is suitable for Jewish people who keep kosher to eat with … [more]
I made this for a Passover meal when I helped a friend cater. This is a traditional Jewish condiment eaten at Pesah, the Passover meal. You don’t need to be Jewish to enjoy this. I like this with … [more]
I have two versions of this challah recipe. This one you kneed with your hands which is my favorite way. Not only do I like it best, but it is also faster. Be warned that you need rapid rise yeast … [more]
Contemporary Polish version The genesis of the name, which in German means stuffed fish , goes back to the time when this was actually a fact. I remember from my childhood the labororious way in … [more]
Made famous by a Jewish baker in Vienna in 1680s who presented them to the king in honor of his victory over the Turks. The bagel derives its name from the Yiddish word bugel, which describes a round … [more]
This has to be the simplest recipe and yet it has such a good solid taste. Some people add red wine but that takes away the ‘heimish’ element and turns chopped liver into pate de volaille . [more]
Passover is one of my all time favorite holidays and this Kugel is one of the reasons why. Now there are two ways of making matzo Kugel: sweet and yummielicious, or dry, bland and hard as rock. Guess … [more]
I figured out how to make this holiday treat via trial and error and honestly even the errors were delicious. Better yet when you use the deep-fryer they absorb a fraction of the oil compared to pan … [more]
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