From Mom's cookbook. For Passover and year-round. Use chicken fat (schmaltz) if serving with meat, margarine if serving with dairy. -- posted by Rand read more »
Discuss   Add this link to...  Tell a friend   Bury
"Long name I know! I just made this for supper tonight with homemade alfredo sauce and it was sooooo good." This is the coment of the p ost read more »
Discuss   Add this link to...  Tell a friend   Bury
I tried many variations and finally came up with what I thought was 'just right'. So naturally, I lost the final recipe! Hope this one is the winne read more »
Discuss   Add this link to...  Tell a friend   Bury
My column at OU's Shabbat Shalom entitled A harvest of recipes for Sukkot 5768 features the following recipes: Spinach-Stuffed Acorn Squash, Stuffed read more »
Discuss   Add this link to...  Tell a friend   Bury
A noodle pudding for the Jewish New Year. This recipe is originally from the late Harriet Friedman of the Des Moines Jewish Federation. -- posted by read more »
Discuss   Add this link to...  Tell a friend   Bury
What can I say? My mother's recipe is easy, always yummy, always a hit. Good cold or heated. -- posted by Iolanthe read more »
Discuss   Add this link to...  Tell a friend   Bury
From "Master Class at Johnson & Wales" episode 325, "Demystifying Wine." Serve with a saffron risotto. -- posted by Randy Gol read more »
Discuss   Add this link to...  Tell a friend   Bury
From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Ca read more »
Discuss   Add this link to...  Tell a friend   Bury