Recipe courtesy of Rachel Tachvilian from Beit Shemesh, Israel. Read more about the JDC and Israel. Read the rest of this entry » This post was submitted by JDCEntwine.
My Mother made chremsels for Passover every year that I can remember. When my husband and I started taking our family away for Passover, she used to freeze a few for me to eat when we got back. My Mother hates to cook; but for some reason this was a recipe to which she was committed. Warning: these chremsels are not crepe like or even pancake like. They are dense and relatively heavy but full of flavor. This recipe has been handed down from my Great Great Great Grandmother Ida who was born in Russia. I’ve adjusted it a bit-but have retained the integrity of the original recipe. Read the rest of this entry » This post was submitted by Gloria Kobrin.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010). Read the rest of this entry » This post was submitted by Manischewitz.
My first memory of Schmaltz is my Great Uncle Bob entering our apartment almost every Friday night and exclaiming: Gloria, bring me some Schmaltz! I would happily go scampering off to the kitchen and take out rye bread, schmaltz and salt. I spread a thick layer of schmaltz on the rye bread, sprinkled it with salt and presented it proudly to my most favorite Great Uncle. So unhealthy you’re thinking. Definitely, but Great Uncle Bob lived to the ripe old age of 95. Read the rest of this entry » This post was submitted by Gloria Kobrin.
Elizabeth wasn’t her real name. The daughter of Lithuanian immigrants, her Hebrew name was Hasia Leah. Her “greener” parents called her, “Lizzie.” When it came time for Grandma to go to school, the teacher took the roll. When she came to “Lizzie Schaffer,” she told my grandma, “From now on, your name is Elizabeth.” And so it was. Read the rest of this entry » This post was submitted by Varda.
The gefilte fish in Joseph Wechsberg’s mouthwatering description is unfortunately a dish of the past. Today, most people buy frozen or bottled brands. Good cooks, however, insist on preparing the homemade variety for Friday night and the holidays. My late mother-in-law, Peshka Gerson, made it twice a year, at Passover and Rosh Hashanah. She used her mother’s recipe, handed down orally, from Zamosc, Poland. Read the rest of this entry » This post was submitted by JackieM.
Grandmother and math teacher Ruth Teig teaches Mo Rocca how to make classic Jewish cuisine on My Grandmother’s Ravioli. On the menu is kreplach (or Jewish ravioli.) Ruth surprises Mo with a large live Carp in her bathtub to teach him how generations of Jews in Europe would keep their fish fresh before the invention of refrigeration. Mo also gets to taste Ruth’s magical coffee cake that she uses as currency to feed household workmen and to allows her to skip to the front of long lines at the DMV. Read the rest of this entry » This post was submitted by Mo Rocca.
From pigpartsandbeer.com Read the rest of this entry » This post was submitted by Czara Thrusta.
So, the food experience from childhood that most reminds me of my Bubbie would probaly be enjoying Pandesal (usually buttered, occasionally with Pimento cheese http://www.walmart.com/ip/Kraft-Cheese-Spreads-Pimento-Cheese-Spread-5-oz/10448972 or used to make a sandwich with corned beef, or even sometimes simply dunked in coffee, or hot chocolate). For me, key component to this memory was the always the bread – when it came fresh from the baker’s oven, Pan de sal had a tendency to get interact, while taking a moment to recharge. Read the rest of this entry » This post was submitted by Michael Milan.
Grandma Sylvia always advised me, “If you can read, you can cook.” Her mother died when she was very young and she was raised by her father, so when she married Grandpa Alex, she’d never learned to so much as boil an egg. After her wedding, she came home and cracked open her newly purchased Joy of Cooking, and the rest was history. Read the rest of this entry »