We’ve adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like. See the Sarmale (Stuffed Cabbage) Recipe Landon Nordeman
The recipe for this comforting soup is based on one from Budapest chef Andras 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. See the Knaidelach (Matzo Balls and Goose Soup) Recipe Landon Nordeman
Eszter Bodrogi fries goose liver in paprika-spiced goose fat. Our adaptation of the dish calls for duck foie gras. See the Paprikas Libamaj (Paprika Foie Gras on Toast) Recipe Landon Nordeman
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss. See the Kartofl Knish (Potato Knish) Recipe Landon Nordeman
Halved hard-boiled eggs are a great vehicle for scoops of chopped liver. See the Toltott Tojas (Chicken Liver-Stuffed Eggs) Recipe Landon Nordeman
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
Flodni (Apple, Walnut, and Poppy Seed Pastry)
