Submitted by Lynn Newman Matzo Balls 4 eggs, beaten 1/2 Cup water 1 or 2 Tablespoons of chicken fat 1 Cup of matzo meal 1 Teaspoon salt Dash pepper Stir together all of the ingredients in a bowl and refrigerate for 1 hour. Wet hands, bring water to a boil.Read More →

Submitted by Erica Bloch Kichel is made for every South African simcha – a flat, less-sweet kichel than the American version, used for putting chopped herring on, or just eaten plain. Apparently the word “kichel” is Yiddish for small biscuit. This recipe is adapted from Myrna Rosen’s book, “Cooking withRead More →

Submitted by Susan Juster Viner Mocha Chip Sponge Cake My Family’s Favorite ¼ cup very strong coffee (3 heaping teaspoons of instant coffee dissolved into ¼ cup of boiling water and allowed to cool to room temperature. 9 eggs, separated (5 extra large and 4 jumbo) 1 ½ cups ofRead More →