Tag: Jewish cuisine
A sufganiyah is the fried, jam-filled Hanukkah doughnut. Where the name comes from, why it is fried, and how it reached Israel from Nuremberg and Poland.
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: 20 minutes | Cooking: about 1 hour 10 minutes | Serves: 6 | Difficulty: Easy Quick Overview Cut carrots and sweet potatoes into even chunks so they…
Kugel is baked egg noodles or grated potato set with egg. Where the name comes from, why it began in the Shabbat stew, and why some families bake it sweet and others peppery.
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: 8 | Two versions: Chicken Cholent and Vegetarian Cholent | Difficulty: Easy Quick Overview Soak pinto and white beans, and chickpeas for the vegetarian pot, overnight Brown…
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: ~13–17 hours, plus soaking the beans | Serves: 8 | Difficulty: Easy Quick Overview Soak pinto and white beans overnight Brown…
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: ~1 hour | Total time: ~3 hours (including two rises) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Make 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: ~1 hour | Total time: ~3 hours (including two rises) | Serves: 9 (about 18 doughnuts, 2 per serving) | Difficulty: Moderate Quick Overview Bloom the…
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 and cooling) | Serves: 20 (2 loaves, 10 slices each) | Difficulty: Moderate Quick Overview Replace half…
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 and cooling) | Serves: 20 (2 loaves, 10 slices each) | 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 Prep: ~1 hour | Cooking: 2–2½ hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Prepare the cabbage exactly as in 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: 2–2½ hours | Serves: 6–8 | Makes: approximately 16–18 rolls | Difficulty: Intermediate Quick Overview Soften a head of cabbage by freezing and…
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 matzo balls, the dumplings of matzo ball soup. The dough is matzo meal, beaten eggs, a fat such as schmaltz or oil, and a little broth or seltzer;…
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, chicken or goose, the cooking fat of Ashkenazi Jewish kitchens in Eastern Europe. Geese were slaughtered before Hanukkah so that their fat would last through…
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 Nutrition Active time: ~1 hour | Total time: ~3 hours, plus chilling overnight | Serves: 8 | Difficulty: Medium Quick Overview Simmer the fish heads and bones with…
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: ~20 minutes | Total time: ~1 hour 20 minutes, plus chilling if served cold | Serves: 6 | Difficulty: Easy Quick Overview Peel the beets, cut…
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: ~55 minutes | Serves: 4–5 (about 12 patties) | Difficulty: Easy Quick Overview Grate potatoes, zucchini and onion; squeeze hard 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: ~35 minutes | Total time: ~45 minutes | Serves: 4–5 (about 16–18 pancakes) | Difficulty: Easy Quick Overview Grate the potatoes and onion on the large…
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: ~4 hours, plus chilling the broth overnight | Serves: 8 | Difficulty: Medium Quick Overview Simmer a whole chicken with carrots,…
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: ~1¾ hours | Serves: 10 | Difficulty: Easy Quick Overview Boil whole wheat egg noodles until just tender Blend half the…
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: ~1¾ hours | Serves: 10 | Difficulty: Easy Quick Overview Boil wide egg noodles until just tender Whisk eggs, cottage cheese,…
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: ~4½ hours (including rising) | Serves: 16 (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: ~40 minutes | Total time: ~4 hours (including rising) | Serves: 16 (2 loaves) | Difficulty: Moderate Quick Overview Start the yeast in lukewarm water with…
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 20 minutes, plus draining the cheese | Serves: 6 (about 12 blintzes, 2 per serving) | Difficulty: Moderate Quick…
