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11/19/2010
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
11/18/2010
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras.
Issue #134
11/18/2010
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
Issue #134
11/18/2010
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Issue #134
11/18/2010
The recipe for this traditional Hungarian dessert was inspired by one from Budapest food blogger Eszter Bodrogi and calls for four layers of jammy filling between sheets of pastry.
Issue #134
11/18/2010
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Issue #134
11/18/2010
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
Issue #134
11/18/2010
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver.
Issue #134
04/04/2010
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
12/17/2009
Schmaltz, or rendered chicken fat, can be used to fry potatoes, sauté vegetables, make a roux, or flavor pâtés and savory mousses.
Issue #126
03/20/2013
You can tailor this crisp, kosher brittle recipe up by using white, milk or dark chocolate and sliced almonds or dried cranberries or you may omit the chocolate all together.
Does Not Apply
03/11/2013
The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper.
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02/13/2013
In this take on a traditional Sephardic Jewish dish, culupidia frita con limón, cauliflower are coated in a flour and egg batter, fried, and then bathed in lemon juice.
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12/10/2012
Latkes may get all the glory when it comes to Hanukkah celebrations, but it's just as appropriate to the Festival of Lights to indulge in other fried foods.
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12/06/2012
This homemade applesauce recipe uses a mix of baking apples to provide a texture of plump, soft apple chunks suspended in a rich, satiny sauce.
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12/05/2012
Developed by the Modernist Cuisine Cooking Lab, this exquisitely crispy, flavorful latke nixes the steps of grating and wringing-dry standard to most recipes.
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10/12/2011
Just as all are welcome at the sukkah table, you don't have to be Jewish to enjoy a celebration of life, community, and autumn's bounty with this menu for a globally-inspired Sukkot feast.
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09/15/2010
Many American Jewish families break the traditional Yom Kippur fast with a milchig, or dairy meal. These beautiful blintzes from the Jew and the Carrot are paper-thin crępes with a sweet, custard-like cheese filling that will enliven your celebration.
Continue...
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Source: The Jew and the Carrot
12/10/2009
These Polish-inspired potato pancakes are a quick and delicious treat and are great at any time of the day. Topped with cream and sugar, they even work well as a dessert!
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Source: Bella Online
12/10/2009
Grating the potatoes and onions by hand give these latkes a rustic feel, but if you're short on time, feel free to take some help from your trusty food processor. Either way, the result will be absolutely delicious.
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Source: I'm Mad and I Eat
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