My general approach to cooking kosher and vegetarian food is to focus on celebrating what is not restricted, as opposed to attempting to make a “fake” version of something. Veggie burgers, for example, often get this wrong. Don’t try to convince me I’m eating beef if what is on my burger bun is vegetarian. Rather, let the legumes and vegetables that came together to make this patty shine! Distract me from what is not really there by showing me what is, in all its glory.
Sweet dairy noodle kugel is a quintessential Jewish-American comfort food, and many families often have their own beloved recipe.
You know that old bumper sticker, “My bubbie’s kugel can beat up your bubbie’s kugel”? (The one in the minivan of my mind?) Well, it really shows how beloved and intensely devoted people are to their family’s kugel recipes.
A few years ago, before binge watching had really caught on, my husband and I heard of a new show called Homeland. The season had just finished airing, but was On Demand in its totality. It was smack in the middle of winter, and we had my in-laws’ vacation home entirely to ourselves. With wine and snacks in hand, we settled in for the weekend by a roaring fire to happily devour the entire season.
Much as every culture showcases their individual form of the dumpling (um, matzh balls) arroz con pollo, or chicken and rice, is a dish for which every Latin country has it’s own unique spin.
Navigating a butcher shop can be super intimidating, even for an experienced home cook. And it doesn’t help that the names of different cuts of meat can vary widely regionally or even from shop to shop along the same street, particularly in the kosher meat world.
Cooking creatively to celebrate Tu Bishvat is a little like peeking into a mystery basket of unrelated elements on CHOPPED and wondering: now what?
Sports! I’m not really into them but I absolutely love the Super Bowl. It’s a time for snacks, chips, dips, beer and 12-foot subs. I’m usually the one hosting, because I love creating a huge spread of finger foods. I set up a buffet in the kitchen and everyone grabs a plate, fills it up and goes to sit in the living room to watch the game. I find that it’s so much easier to have finger foods for events like this so no one struggles to eat while sitting on the couch. No need for forks and knives!
It’s a new year, and if braiding challah has always scared you away from the task, then now is the time to take the bull by the horns, or the dough by its, well, doughy-ness.
When you think of great knishes, your mind’s eye probably wanders to the streets of NYC’s Lower East Side, right? Old-school, round knishes stuffed to the brim with potato and kasha. Or maybe you think of those equally New York-centric square knishes, sold from hot dog carts for $1, with a crispy outside and creamy potato-y inside.