Recipe

A kreplach recipe that's worth the work

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Kreplach

I made my first batch of kreplach, noodle dough containing ground meat usually found in chicken soup, in 1972, with my very Greek friend Mary Mastrogeannes, when I was fourteen.

Eating Jewish: Pickling Dill Pickles

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Dill Pickles

The idea for this post came as I was reading Jane Ziegelman’s fascinating book 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement.

Eating Jewish: Mengedarrah for Tisha B’Av

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Mengedarrah

I wanted to write an Eating Jewish post about Tisha b’Av, yet as I started looking through my various cookbooks, I noticed that most of them had no mention of the holiday. It was often missing from the index and even recipes containing ingredients that would usually be included in a dish prepared on Tisha b'Av had no mention of it. I did find mention of Tisha b’Av in Gil Marks' Encyclopedia of Jewish Food, which devotes an entry to it (there’s a reason I’m constantly referring to this book) as well as in his cookbook The World of Jewish Food.

Matzah Toffee Bark

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Matzah Toffee Bark

So you've spent a week eating matzah with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam).

Gluten-free Lemon Passover Cupcakes with Blackberry Jam and Lemon Glaze

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Gluten-free Lemon Passover Cupcakes

This cake is not just for Passover, friends. And it's not even just for the Jews. I'm convinced that this is one that everyone will like.

Eating Jewish: Aranygaluska, or "Hungarian monkey bread"

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Aranygaluska, or "Monkey Bread"
Aranygaluska "Monkey Bread" with cream cheese glaze

Earlier this month, The Jew and the Carrot published an article by Leah Koenig entitled “Jewish Dishes We Miss: A Top-10 List of Ashkenazi Foods To Bring Back.” Prior to publishing this list, readers were asked to write in with their own suggestions as to which dishes should go on this list and in the end it was made up of the following ten dishes: schmaltz (rendered poultry fat), gribenes (poultry skin cracklings), schav (sorrel and sorrel soup), tongue, mamaliga (cornmeal porridge), russel (fermented beets), eyerlekh (unhatched

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