Tag: Ashkenazi cuisine
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. Put nalysnyky and blintzes side by side and they look like the same dish twice: a thin crepe wrapped around white cheese, cooked once as a pancake and again after it is filled.…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Serves: 6 | Two variants included: Leaner Poultry Cholent and Vegetarian Cholent | Difficulty: Easy Quick Overview Choose a path: bone-in chicken or turkey in place of beef,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~30 minutes | Total time: ~12–18 hours (mostly unattended) | Serves: 6 | Difficulty: Easy Quick Overview Soak the dried beans overnight, then give them a…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~55 minutes | Total time: ~2.5 hours (including dough rising) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Air-fry or…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~55 minutes | Total time: ~2.5 hours (including dough rising) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Bloom yeast…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~40 minutes | Total time: ~4 hours (including rising) | Serves: 24 (2 loaves, 12 slices each) | Difficulty: Moderate Quick Overview Replace half the all-purpose…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~40 minutes | Total time: ~4 hours (including rising) | Serves: 20 (2 loaves, 10 slices each) | Difficulty: Moderate Quick Overview Bloom yeast in warm…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Three tables, three bowls, the same crimson color – and three genuinely different soups. Ukrainian borscht, Polish barszcz czerwony, and Jewish beet borscht all start from the same root vegetable, grew up…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep: ~1 hour | Cooking: 2–3 hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview The cabbage preparation is identical to the traditional…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Prep: ~1 hour | Cooking: 2–3 hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Soften a whole head of cabbage, either by…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Kneidlach are the soft dumplings that give matzo ball soup its name – round balls made from matzo meal, beaten eggs, a fat such as schmaltz or oil, and a…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Ask for a potato pancake in Warsaw, Kyiv and a Jewish home in either city, and you will get three different answers that look almost the same on the plate: placki ziemniaczane,…
Skip to main content Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Schmaltz is rendered poultry fat – almost always chicken, historically goose – that served as the primary cooking fat of Ashkenazi Jewish kitchens for centuries. Where French cooking reaches for…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Traditional Recipe Card Jump to Lighter Recipe Card Jump to Nutrition Active time: ~1 hour | Total time: ~4 hours (including chilling) | Serves: 8 | Difficulty: Moderate Quick Overview Simmer fish bones,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: 15 minutes | Total cooking: 45 minutes | Chilling (optional): 4+ hours | Serves: 6 | Difficulty: Easy Quick Overview Simmer whole beets in water or…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~30 minutes | Total time: ~40 minutes | Serves: 4–5 (about 16–18 pancakes) | Difficulty: Easy Quick Overview Air-fry or oven-bake instead of pan-frying in a…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~35 minutes | Total time: ~45 minutes | Serves: 4–5 (about 16–18 pancakes) | Difficulty: Easy Quick Overview Grate the potatoes and onion together, then squeeze…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~45 minutes | Total time: ~2.5 hours (including chilling time) | Serves: 6 | Difficulty: Moderate Quick Overview Build the broth from skinless chicken breast and…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~45 minutes | Total time: ~2.5 hours (including chilling time) | Serves: 6 | Difficulty: Moderate Quick Overview Simmer a whole chicken with carrots, celery, onion,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~25 minutes | Total time: ~1 hour 30 minutes | Serves: 10 | Difficulty: Easy Quick Overview Whole wheat egg noodles replace regular egg noodles —…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~25 minutes | Total time: ~1 hour 30 minutes | Serves: 10 | Difficulty: Easy Quick Overview Boil wide egg noodles until just tender Whisk eggs,…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~30 minutes | Total time: ~4 hours (including rising) | Serves: 16–20 (2 loaves) | Difficulty: Moderate Quick Overview Replace half the all-purpose flour with white…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~30 minutes | Total time: ~4 hours (including rising) | Serves: 12–16 (2 loaves) | Difficulty: Moderate Quick Overview Bloom yeast in warm water with a…
Skip to main content Skip to ingredients Skip to instructions Skip to nutrition information Jump to Ingredients Jump to Instructions Jump to Recipe Card Jump to Nutrition Active time: ~45 minutes | Total time: ~1 hour 5 minutes | Serves: 6 (about 12 blintzes) | Difficulty: Moderate Quick Overview A 50/50 blend of whole wheat…
