My Nana’s Gefilte Fish

The first thing to know about Gefilte Fish, is that there is no such fish called Gefilte Fish. Gefilte Fish is actually a combination of three types of fish, Pike, Whitefish and Carp. The word “Gefilte” is a German word, which means stuffed. Gefilte Fish actually means stuffed fish. Historians can date Gefilte Fish to the medieval times when cooks would debone a Carp, chop it up, add seasoning and stuff it back into the fish. The cooks would then poach the carp in its fish stock. Read the rest of this entry »

This post was submitted by Matthew.

Persin’s Pesadic Knishes

So, my name is Anne Persin. My mother makes the best Pesach food ever. We actually look forward to Pesach every year when we were kids, and still, as adults when we get to eat her food because her food is so, so good. My mother makes great Pesach food. One of our favorite treats throughout the week that we don’t get at all during the year are her Pesadic Knishes. How do people make Pesadic Knishes, and make them so well that their children crave them? Her Pesadic Knishes are actually very simple and very straight forward and that is the best part. I make them (the inside) vegetarian but she makes the chicken from the chicken soup that she made. She cuts them, then shreds that up with sautéed onions and mushrooms. That will become the filling. And what’s the outside? It’s the knish/dough filled with mashed potatoes. It’s essentially a mashed potato knish, filled with other things! So, potatoes on the outside and make sure you have enough Matzo meal and eggs so that it binds well and it does it’s thing. However you make your mashed potatoes, and she likes to fill them with the chicken from the chicken soup and mushroom and onion… I fill them with a lot of veggies make sure that


Chicken (chicken soup leftovers)
Vegetables (a suitable substitute for chicken)
Onions & mushrooms (sautéed)
Knish dough
Potatoes (mashed)
Matzah meal
Margarine (butter substitute)
Salt to taste


See above story

This post was submitted by admin.

My Favorite Shakshuka



Tomato sauce

Onions & peppers

Feta cheese

Salt & pepper


Cook tomato sauce with onions and garlic and peppers. Poach eggs on top and garnish with feta cheese.

This post was submitted by Daniel Lombroso.

Amazing, Simple and Delicious Carrot Latkes



Matzah meal



mix together with LOVE and fry in oil

This post was submitted by Barbara Sprechmen.

Halloumi-Peach Salad: A Summer Favorite of Ema’s

Summer nights on the grill never tasted so good! Starting Memorial Day weekend through Labor Day, my Ema has fired up the grill and put me to work as her sous-chef. Using the holy land’s favorites: halloumi cheese and Israeli salad, and brought it to our humble table in New York City and added a sweet surprise.


2 packages of Halloumi cheese
4 peaches
Fresh arugula (you can substitute in your favorite green: kale, spinach, etc.)

Extra Virgin Olive Oil
Balsamic Vinegar
1 clove of crushed garlic
A sprinkling of mustard seed
(sunflower seeds optional)


Grill Halloumi cheese in small slices
Cut peaches in quarters and grill
Wait until grilled ingredients cool and toss in the salad

This post was submitted by Sasha.

Stuffed Grape Leaves

This is a recipe from Susan Zemelman and Steve Zemelman. They got the recipe from a Lebanese student at Brandeis.


Jar of grape leaves in brine
1 cup of cooked rice
½ cup of ground beef
Salt and Pepper
2 lemons
4 garlic cloves
½ cup of brown cloves


Spread out grape leaves
Mix cooked rice and raw ground beef, and salt + pepper. Form into balls.
Wrap meet balls in grape leaves. Use a casserole, pyrex or microwave dishes with cover.
Bake grape leaves in 350 degree oven with juice
Brush of lemons, crushed garlic and sugar

This post was submitted by SandySpeier.


My earliest memories of nopales are of my grandmother’s giant cactus in the backyard which was a big obstacle in our racing around the backyard- one didn’t want to have a mishap and land in that sinister plant. I knew grandma used to make something with the nopales, but I wanted nothing to do with the actual eating of it- I’m guessing I tried it once or twice and there was too great a slime factor for me. But I was an intrepid little prep cook and would spend hours with her in the kitchen carefully peeling the young succulent paddles- and then she would spend hours removing thorns from my little hands.

A few years ago I went down to Mexico to Diana Kennedy’s to cook with her and some of my dear friends. She taught us how to make a delightful Nopales salad- so this recipe is an adaptation of that one. Earlier this year I had occasion to make it for my 11 year old son, much to my surprise he loved it!


2 pounds young cactus, cut into ½ inch by 2 1/2 inch strips
½ pound tomatoes
1 small white onion
½ cup cilantro leaves, roughly chopped
2-3 limes
1 serrano chile
3 tablespoons olive oil
2 beautiful avocados


Place 1 tablespoon of the oil into a sauté pan and begin to sweat the cactus- add a ¼ cup of water- cover and let cook on medium heat for about 7 minutes, the cactus should have turned dark green- cook for another 5 minutes until the liquid has absorbed back in to the cactus- place in a bowl and chill.

Dice the tomato, finely dice the white onion, you’ll need ¼ to ½ cup- reserve the remainder for another use. Finely chop the Serrano chile- mix all together in a bowl along with the cilantro, the lime juice and the remaining olive oil, season well with salt and pepper. When the cactus is cool- add to the bowl, mix well and again adjust the seasoning as needed.
When ready to serve- place in a bowl or platter and place the sliced avocado on top- season the avocado with a squeeze of lime juice and a little coarse salt (Maldon or fleur de sel or any tasty sea salt). Garnish with a few cilantro sprigs.

This post was submitted by TRACI DES JARDIN.



Servings: 3-4 cups of chopped liver (about 16 appetizer portions).

1 1⁄2 pounds fresh chicken livers
1⁄4 cup schmaltz or vegetable oil,
divided 1 large yellow onion,
coarsely chopped 5 hardboiled eggs,
peeled and diced (divided)
Salt and black pepper to taste
1⁄2 cup gribenes (optional)
a small handful of fresh Italian parsley, minced for garnish (optional)

Rye toast or grilled rustic bread.


Season the livers with a liberal amount of salt and fresh ground pepper.
Cook the seasoned chicken livers, half at a time, in a large skillet on medium heat with a few tablespoons of the schmaltz or oil for about 5 minutes, turning them every couple of minutes. The livers should be browned and firm but still pink inside. Transfer them to a large mixing bowl.
Return the pan to the heat with a little more schmaltz and fry the chopped onion in the skillet over medium heat for 5-6 minutes until golden brown then add the fried onion to the mixing bowl, along with 4 of the chopped hard boiled eggs and the gribenes (optional). Season all ingredients generously with salt and pepper.
Place everything into a food processor with a metal blade and pulse for about 30 seconds, stir with a spatula then continue processing until semi-smooth.
Season to taste.
Chill the chopped liver for 2 hours in the refrigerator.
Garnish with remaining diced hardboiled egg and minced parsley. Serve with rye bread or grilled rustic bread.
2 cups chicken skin, rinsed, patted dry with paper towels and cut into small strips. 1⁄2 onion, sliced thin.
Place the skin into a cast iron or non-stick skillet low heat and let it cook for about 15 minutes. Fat will start to pool at the bottom of the skillet. Strain off the fat into a heat-proof bowl. Place the golden brown skin pieces on to a paper towel lined plate. Return skillet to the stove with a spoonful of the rendered chicken fat and cook the onions until they’re golden brown.
Combine the fried onions and skin in a bowl and season with some salt and pepper.

This post was submitted by JOEY ALTMAN.


In 2014 both mackerel and herring fisheries have collapsed. Otherwise, local Mackerel is available most weeks of the year and can be substituted for herring. Herring schools run fresh locally January – March. See internet for DIY herring pickling. If time challenged use pickled herring or a 12 oz tin of plain mackerel.


12oz wine pickled herring or 12 oz can of mackerel
4 apples, crunchy
1 sweet onion
3 soft boiled eggs
1 T salt
4-6 tsp sugar
3⁄4 cup champagne vinegar
1 cup challah crumbs (matzo meal if Passover)


Grate apple and onion into a bowl. In food processor: pulse herring and eggs and add this to grated apple. Add challah, salt, sugar and vinegar.
Serve on kichel cookies or on lettuce.

This post was submitted by PETER LEVITT.

Bubbie’s Chopped Herring

Bubbie started making this as a new bride in the 1960s. This involved the long process of chopping everything by hand. Over the years, Bubbie has modernized the process, doing everything in the Cuisinart in just minutes. It is her son-in-law’s favorite food and served at every holiday.


1 jar (12oz) herring fillets in wine sauce
2 hard bolied eggs
1 apple peeled
1 tbsp minced onion
1 tbsp sugar


Remove herring and onions from the jar, drain and save sauce. Put in food processor along with the rest of the ingredients. Chop together until well blended and smooth. Add enough wine sauce to moisten. Chill.

This post was submitted by Linda Brummer.

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