Packaged bow-tie noodles,large and small, quickly replaced the flat homemade egg noodles in the American version of kasha varnishkes. The trick to a good kasha varnishke is to toast the whole-grain buckwheat...
Author: Joan Nathan
Author: Sharon Lebewohl
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more...
Author: Joan Nathan
Author: Gil Marks
Author: Kitty Morse
Author: Bon Appétit Test Kitchen
Author: Gil Marks
Author: Sharon Lebewohl
Author: Paula Shoyer
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Maggie Glezer
Author: Joan Nathan
This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .
Author: Taylor Boetticher
When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium...
Author: Joan Nathan
On Succoth, a joyous seven-day autumn harvest festival (a kind of Jewish Thanksgiving), stuffed foods-most notably holishkes, but also kreplach, stuffed peppers, and strudels-are served to symbolize abundance....
Author: Sharon Lebewohl
Author: Maggie Glezer
Author: Joan Nathan
Author: Gil Marks
Author: Marcy Goldman
Author: Paula Shoyer
Author: Paula Shoyer